Cabbage Fritters With Dipping Sauce (Printable)

Crispy golden fritters packed with cabbage, carrots, and spring onions, served with a tangy creamy sauce.

# What you need:

→ 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

→ 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

# Directions:

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 until well combined.
03 - Add the flour, cornstarch, and baking powder to the wet mixture. Stir until smooth.
04 - Add the cabbage mixture to the batter and mix until the vegetables are evenly coated.
05 - Heat 1/4 inch of vegetable oil in a large skillet over medium heat until shimmering.
06 - Scoop about 2 tablespoons of 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 humble cabbage into something crispy, satisfying, and surprisingly elegant without any fuss.
  • The tangy dipping sauce balances the richness perfectly and takes less than two minutes to whisk together.
  • You can make them with pantry staples and whatever vegetables need using up.
02 -
  • Do not skip draining the fritters on paper towels or they will turn soggy and greasy instead of staying crisp.
  • The oil temperature matters more than you think, too hot and they burn outside before cooking through, too cool and they absorb oil and turn limp.
  • Let the first side fully develop a golden crust before flipping or the fritters will fall apart in the pan.
03 -
  • Press the fritters gently with your spatula while frying to help them hold together and develop more surface area for crisping.
  • Use a box grater instead of a food processor for the cabbage, it gives you more control over texture and prevents it from turning mushy.
  • Add a tablespoon of panko breadcrumbs to the batter if you want extra crunch and a lighter, airier interior.
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