Crispy Cabbage Fritters With Sauce (Print Version)

Crispy golden fritters made with shredded cabbage, carrots, and spring onions, served with tangy yogurt sauce.

# What You'll 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 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

# How to Prepare:

01 - In a large mixing bowl, combine the shredded green cabbage, grated carrot, and sliced spring onions.
02 - In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, smoked paprika, and fresh parsley until well combined.
03 - Add the all-purpose flour, cornstarch, and baking powder to the wet mixture and stir until a smooth batter forms.
04 - Fold the cabbage mixture into the batter, stirring until all vegetables are evenly coated.
05 - Pour 1/4 inch of vegetable oil into a large skillet and heat over medium heat until shimmering.
06 - Using a spoon, scoop approximately 2 tablespoons of batter for each fritter and gently flatten in the hot oil with a spatula.
07 - Cook the fritters in batches for 3 to 4 minutes per side until golden brown and crispy. Drain on paper towels.
08 - While fritters cook, combine all dipping sauce ingredients in a small bowl and whisk until smooth. Adjust seasoning with salt and pepper as needed.
09 - Transfer warm fritters to a serving platter and serve alongside the tangy dipping sauce.

# Expert Advice:

01 -
  • They turn humble cabbage into something crispy, savory, and completely craveable.
  • You can have them ready in under 40 minutes with ingredients you probably already have.
  • The tangy dipping sauce balances the richness and makes every bite feel special.
  • They work just as well as a quick snack or a crowd-pleasing appetizer.
02 -
  • Don't skip draining the fritters on paper towels, or they'll turn greasy and lose that satisfying crunch.
  • If the batter feels too thick, add a splash more milk, one tablespoon at a time, until it's scoopable but not runny.
  • Keep the oil at a steady medium heat, too hot and they'll burn outside while staying raw inside, too cool and they'll soak up oil like a sponge.
03 -
  • Use a box grater with the largest holes for the cabbage so it shreds quickly and evenly without turning mushy.
  • Let the first fritter cook all the way through before adjusting the heat, it's your test run for getting the temperature just right.
  • If you're making these gluten-free, use a good one-to-one gluten-free flour blend and add an extra tablespoon of cornstarch for structure.
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