Cabbage Fritters With Dipping Sauce (Printable Version)

Crispy cabbage and carrot fritters served with a tangy yogurt dipping sauce. Perfect appetizer or snack.

# What You Need:

→ For the Fritters

01 - 3 cups finely shredded green cabbage
02 - 1 medium carrot, grated
03 - 2 spring onions, finely sliced
04 - 2 large eggs
05 - 1/2 cup all-purpose flour
06 - 1/4 cup cornstarch
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon smoked paprika
12 - 2 tablespoons chopped fresh parsley
13 - 1/3 cup milk
14 - Vegetable oil for frying

→ For the Dipping Sauce

15 - 1/3 cup plain Greek yogurt
16 - 2 tablespoons mayonnaise
17 - 1 tablespoon lemon juice
18 - 1 teaspoon Dijon mustard
19 - 1/2 teaspoon honey
20 - 1 small garlic clove, finely minced
21 - Salt and pepper to taste

# How-To Steps:

01 - In a large bowl, combine the shredded cabbage, grated carrot, and spring onions.
02 - In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley.
03 - Add the flour, cornstarch, and baking powder to the wet mixture. Stir until smooth.
04 - Add the cabbage mixture to the batter. Mix until the vegetables are evenly coated.
05 - Heat 1/4 inch of vegetable oil in a large skillet over medium heat.
06 - Scoop about 2 tablespoons of the batter for each fritter and gently flatten in the pan.
07 - Fry the fritters in batches for 3 to 4 minutes per side, or until golden brown and crispy. Drain on paper towels.
08 - Mix all dipping sauce ingredients in a small bowl until smooth. Adjust seasoning to taste.
09 - Serve the warm fritters with the tangy dipping sauce on the side.

# Expert Advice:

01 -
  • They turn half a head of wilting cabbage into something you will actually crave and fight over.
  • The batter comes together in one bowl with no fancy equipment or waiting around.
  • That contrast between the crispy edges and the tender, slightly sweet center is completely addictive.
  • The tangy sauce makes them feel like a real occasion, even though they are basically a weeknight miracle.
02 -
  • Do not skip draining the fritters on paper towels, even thirty seconds makes the difference between crispy and soggy.
  • If the batter feels too thick and the vegetables are not sticking, add milk one tablespoon at a time until it just comes together.
  • Let the oil come back up to temperature between batches or the second round will absorb too much oil and taste heavy.
03 -
  • Press the fritters gently with the spatula while they fry to help them crisp evenly and keep them from puffing up in the middle like little pillows.
  • Make a double batch of the sauce because people will use way more than you think, and it is also great on sandwiches or roasted vegetables the next day.
  • If you are cooking for a crowd, keep the finished fritters warm in a low oven on a wire rack so they do not steam and lose their crunch.
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