Save My neighbor knocked on the door one evening with a bag of cabbage from her garden, apologizing for the abundance. Instead of letting it sit in my crisper drawer like I usually did, I decided to try something different that night. The result was these golden, crispy fritters that somehow convinced my skeptical kids that vegetables could actually be delicious. Now whenever she shows up with produce, I already know what we're making.
I served these at a potluck last spring and watched them disappear faster than anything else on the table. Someone asked for the recipe while still holding a napkin, their mouth half-full and genuinely impressed. That's when I realized these fritters had crossed over from weeknight solution to something people actually request.
Ingredients
- Finely shredded green cabbage (3 cups): The foundation of everything, shred it fine so it cooks evenly and binds together beautifully in the batter.
- Grated carrot (1 medium): Adds natural sweetness and moisture that keeps the fritters tender rather than dense.
- Spring onions (2), finely sliced: Use both the white and green parts for a gentle onion flavor that doesn't overpower.
- Large eggs (2): These act as the binding agent, so fresh eggs work better than older ones.
- All-purpose flour (1/2 cup) and cornstarch (1/4 cup): The combination creates a lighter, crispier texture than flour alone ever could.
- Baking powder (1/2 tsp): This is the secret to getting them puffy and airy on the inside despite the shallow frying method.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Season generously since the vegetables have lots of water that dilutes flavors.
- Garlic powder (1/2 tsp) and smoked paprika (1/2 tsp): The paprika adds depth and a hint of smokiness that feels sophisticated without being obvious.
- Fresh parsley (2 tbsp), chopped: Brightens the whole thing with a fresh note that comes through even after frying.
- Milk (1/3 cup): Creates a looser batter that coats the vegetables evenly without being soupy.
- Vegetable oil for frying: Keep it at medium heat or the outside browns before the inside cooks through.
- Plain Greek yogurt (1/3 cup): The base of a sauce that tastes indulgent but keeps things relatively light.
- Mayonnaise (2 tbsp) and lemon juice (1 tbsp): These two together create that tangy punch that makes the sauce memorable.
- Dijon mustard (1 tsp), honey (1/2 tsp), and minced garlic clove: Layer these flavors so the sauce tastes complex but balanced.
Instructions
- Prep your vegetables first:
- Shred the cabbage finely enough that you can see through a slice if you hold it up to the light. Grate the carrot on the same side of the grater you used for the cabbage so everything feels cohesive.
- Combine wet ingredients with dry ones carefully:
- Whisk the eggs and milk together, then add salt, pepper, garlic powder, paprika, and parsley. Fold in the flour, cornstarch, and baking powder gently so you don't overdevelop the gluten, which would make them tough instead of tender.
- Mix vegetables into batter evenly:
- Add the cabbage, carrot, and spring onions to the batter and stir until every piece is coated. The mixture should look shaggy but hold together when you press it.
- Get your oil to the right temperature:
- Heat 1/4 inch of oil in your skillet over medium heat for about 2 minutes. You'll know it's ready when a tiny piece of batter sizzles immediately upon contact.
- Fry in batches without crowding:
- Use a spoon or small ice cream scoop to drop about 2 tablespoons of batter into the oil, then gently flatten with your spatula. Leave space between each fritter so steam can escape and they fry instead of steam.
- Watch for the golden-brown moment:
- Fry for 3 to 4 minutes per side until the edges turn deep golden brown and smell nutty. If they're browning too fast, lower the heat slightly.
- Drain properly on paper towels:
- Transfer to a plate lined with paper towels immediately so they stay crispy. The residual heat finishes cooking the inside while the outside stays crunchy.
- Make your dipping sauce while fritters cook:
- Mix Greek yogurt with mayonnaise, lemon juice, Dijon mustard, honey, and minced garlic in a small bowl. Taste and adjust seasoning, remembering that salt brings all those flavors into focus.
Save My mother-in-law took a fritter home and called the next day asking if I could teach her. We stood in my kitchen on a random Tuesday afternoon while she practiced scooping and flattening, and something shifted between us that day. Food has a way of bridging gaps that words sometimes can't.
The Secret to Staying Crispy
The baking powder in the batter does more work than you'd expect. It creates tiny air pockets that fry up golden instead of turning dense and heavy like some fritter recipes tend to do. I learned this the hard way after years of making a version without it, wondering why mine never had that light, airy quality.
Customizing Your Sauce
The dipping sauce is honestly more forgiving than the fritters themselves. If you prefer things spicier, add cayenne pepper or fresh diced jalapeños. I once stirred in a teaspoon of whole grain mustard instead of Dijon and it completely changed the character in the best way, giving it texture and a deeper flavor.
Making Them Even Better
Panko breadcrumbs mixed into the batter add incredible crunch that regular flour can't match. Some nights I'll stir in a handful when I'm feeling fancy, and other nights I skip it because the basic recipe is already perfect. The beauty is that it works both ways depending on your mood.
- For a spicy version, mix in a generous pinch of chili flakes or sriracha into the batter itself.
- Serve these warm straight from the pan because they lose something magical once they cool completely.
- Leftover fritters can be reheated in a 375°F oven for about 8 minutes if you need to make them ahead.
Save These fritters have become my go-to when I need to impress without spending all day in the kitchen. They remind me that simple ingredients treated with care can become something genuinely special.
Recipe Questions
- → Can I make these fritters ahead of time?
Yes, you can prepare the batter up to 2 hours in advance and refrigerate it. For best results, fry them just before serving to maintain their crispy texture. Leftover fritters can be reheated in the oven at 350°F for 5-7 minutes.
- → What oil is best for frying these fritters?
Use neutral oils with high smoke points like vegetable, canola, or sunflower oil. These oils won't overpower the flavor of the vegetables and can handle the medium-high heat needed for proper frying.
- → How do I prevent the fritters from falling apart?
Ensure the batter has enough binding agents by not skipping the eggs and cornstarch. Also, avoid overcrowding the pan and let each fritter cook undisturbed for at least 3 minutes before flipping to develop a proper crust.
- → Can I bake these instead of frying?
Yes, you can bake them at 400°F for 20-25 minutes, flipping halfway through. Brush or spray them lightly with oil before baking. They'll be less crispy than fried but still delicious and lower in fat.
- → What can I substitute for the dipping sauce?
Try sweet chili sauce, sriracha mayo, or a simple soy-ginger dipping sauce. You can also use ranch dressing or a garlic aioli for a different flavor profile that complements the savory fritters.
- → How do I store leftover fritters?
Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven to restore some crispiness. Avoid microwaving as it makes them soggy.