Cabbage Fritters With Dipping Sauce (Print View)

Crispy vegetable fritters with shredded cabbage, carrots, and a creamy tangy dipping sauce. Ready in 35 minutes.

# Components:

→ 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 fresh lemon juice
18 - 1 teaspoon Dijon mustard
19 - 1/2 teaspoon honey
20 - 1 small garlic clove, finely minced
21 - Salt and black pepper to taste

# Directions:

01 - In a large mixing bowl, combine shredded green cabbage, grated carrot, and sliced spring onions.
02 - In a separate bowl, whisk together eggs, milk, salt, black pepper, garlic powder, smoked paprika, and fresh parsley until well combined.
03 - Add all-purpose flour, cornstarch, and baking powder to the wet mixture and stir until smooth consistency is achieved.
04 - Fold the cabbage mixture into the batter, stirring gently until vegetables are evenly coated throughout.
05 - Heat 1/4 inch of vegetable oil in a large skillet over medium heat until shimmering and ready for frying.
06 - Scoop approximately 2 tablespoons of batter for each fritter and gently flatten in the heated pan using a spatula.
07 - Fry fritters in batches for 3 to 4 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
08 - Mix Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, and minced garlic in a small bowl until smooth. Season with salt and pepper to taste.
09 - Transfer warm fritters to a serving platter and serve immediately with tangy dipping sauce on the side.

# Expert Advice:

01 -
  • They come together in under 35 minutes total, making them perfect for unexpected guests or when you need something homemade fast.
  • The contrast between the crispy exterior and tender cabbage inside keeps you reaching for another one without guilt.
  • A tangy dipping sauce transforms what could be basic into something restaurant-worthy without extra fuss.
02 -
  • If your batter feels too thick and stiff, add milk a tablespoon at a time until it reaches the consistency of pancake batter, not cookie dough.
  • Don't skip the paper towel drainage step or your beautiful crispy fritters will lose that quality within minutes.
  • The oil temperature makes or breaks this recipe, so if you have a thermometer, aim for 350°F and maintain it throughout cooking.
03 -
  • Shred your cabbage and carrot just before mixing so the vegetables don't lose their crunch or release excess water into the batter.
  • If you don't have buttermilk for the sauce, Greek yogurt is actually better because it's thicker and creamier without needing extra ingredients.
Return