Cabbage Fritters With Dipping Sauce

There was a Wednesday evening last spring when I opened the fridge and found half a head of cabbage that had been sitting there too long. I wasn't in the mood for coleslaw, and soup felt too heavy for the warm weather creeping in. That's when I remembered watching a street vendor in Seoul flip golden fritters on a portable griddle, the smell of fried vegetables and sesame pulling people in from two blocks away. I shredded that cabbage, cracked a couple of eggs, and ended up with something so crispy and satisfying I made them again the very next night.

I brought a plate of these to a casual dinner at my neighbor's place, mostly because I had made too many and didn't want to eat them all myself. Within ten minutes, the plate was empty and three people asked for the recipe. One friend said she'd been trying to get her kids to eat more vegetables, and these fritters somehow passed the test. It reminded me that sometimes the best recipes aren't the ones that impress with complexity, but the ones that just make people reach for seconds without thinking twice.

Ingredients

• Green cabbage: The star here, shredded finely so it cooks through and crisps up on the edges. I learned the hard way that thick shreds steam instead of fry.
• Carrot: Adds a touch of sweetness and color, plus it helps bind the fritters when grated small.
• Spring onions: They bring a mild sharpness that doesn't overpower, and they char beautifully in the hot oil.
• Eggs: The glue that holds everything together. Don't skip the second egg or your fritters will fall apart in the pan.
• All-purpose flour and cornstarch: This duo creates the perfect crispy coating. The cornstarch is the secret to that extra crunch.
• Baking powder: A small amount gives the fritters a bit of lift, making them lighter instead of dense.
• Garlic powder and smoked paprika: They add warmth and depth without needing to mince fresh garlic into the batter.
• Fresh parsley: Brightens everything up. If you only have dried, use half the amount.
• Milk: Loosens the batter just enough to coat the vegetables evenly without making it soupy.
• Vegetable oil: For frying. I use a neutral oil with a high smoke point, like canola or sunflower.
• Greek yogurt and mayonnaise: The creamy base of the sauce, tangy and rich at the same time.
• Lemon juice, Dijon mustard, and honey: These three balance each other out, creating a sauce that's sharp, smooth, and just slightly sweet.
• Garlic clove: Freshly minced makes all the difference. Jarred garlic just doesn't have the same punch.

Instructions

Prep the vegetables:

Toss the shredded cabbage, grated carrot, and sliced spring onions together in a large bowl. Make sure everything is evenly mixed so each fritter gets a balanced bite.

Mix the wet ingredients:

Whisk the eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley in a separate bowl until smooth and slightly frothy. This is your flavor base.

Build the batter:

Stir the flour, cornstarch, and baking powder into the wet mixture until no lumps remain. It should be thick but pourable, like pancake batter.

Combine everything:

Fold the vegetable mixture into the batter, stirring gently until every shred is coated. Don't overmix or the fritters can turn tough.

Heat the oil:

Pour about a quarter inch of oil into a large skillet and set it over medium heat. Test with a small drop of batter, it should sizzle immediately but not smoke.

Fry the fritters:

Scoop about two tablespoons of batter per fritter, flatten gently with the back of the spoon, and fry in batches for three to four minutes per side. They should be deep golden and crispy before you flip.

Drain and rest:

Transfer the finished fritters to a plate lined with paper towels. Let them rest for a minute so they stay crisp instead of soggy.

Make the dipping sauce:

Whisk together the yogurt, mayonnaise, lemon juice, mustard, honey, and minced garlic in a small bowl. Taste and adjust with more salt, pepper, or lemon as needed.

Serve warm:

Arrange the fritters on a platter with the dipping sauce on the side. They're best eaten right away while still hot and crunchy.

Save

One rainy Saturday, my sister came over unannounced and found me standing at the stove flipping these fritters with a cup of tea going cold on the counter. She grabbed one straight from the paper towel, didn't even wait for the sauce, and said it tasted like the kind of thing you'd get at a street fair but better because it was hot and homemade. We ended up eating the whole batch together while the rain drummed on the windows, and she still texts me sometimes asking if I'm making the cabbage things again.

Getting the Texture Just Right

The secret to a fritter that's crispy outside and tender inside is all about moisture control. After shredding the cabbage, I sometimes let it sit in a colander with a pinch of salt for ten minutes, then squeeze out the excess water with my hands. It sounds fussy, but it makes a huge difference, especially if your cabbage is particularly fresh and juicy. If you skip this step, the batter can get watery and the fritters won't hold their shape as well in the oil.

Customizing the Flavor

Once you've made these a couple of times, they become a template for whatever's in your fridge. I've stirred in corn kernels, diced bell pepper, even leftover cooked rice to stretch the batch further. A friend of mine adds grated zucchini and a handful of feta, which turns them into something almost Mediterranean. The base recipe is forgiving enough to handle most vegetables as long as you keep the proportions roughly the same and don't add anything too wet without adjusting the flour.

Storing and Reheating

These fritters are at their absolute best straight out of the pan, but leftovers can be stored in an airtight container in the fridge for up to three days. To bring back that crispness, reheat them in a hot oven at 400 degrees F for about eight minutes, flipping halfway through. Microwaving will make them soft and sad, so avoid that if you can. The dipping sauce keeps well for up to five days and actually tastes better the next day once the garlic has mellowed into the yogurt.

• If you're meal prepping, fry the fritters and freeze them in a single layer, then reheat from frozen in the oven.
• Double the sauce recipe if you're serving these at a party, people always use more than you think.
• Try serving them with a wedge of lemon on the side for an extra burst of brightness.

Save

Every time I make these, I'm reminded that good food doesn't need to be complicated or expensive to feel special. There's something deeply satisfying about turning a few everyday ingredients into something this delicious, especially when it happens in less time than it takes to order takeout.

Recipe FAQs

→ 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. Cooked fritters can be reheated in a 375°F oven for 5-7 minutes.

→ What oil is best for frying cabbage fritters?

Vegetable oil, canola oil, or sunflower oil work best due to their high smoke points and neutral flavors. Avoid olive oil as it has a lower smoke point and can impart a strong flavor.

→ How do I keep the fritters crispy?

Ensure your oil is at the right temperature (around 350°F) before frying. Don't overcrowd the pan, and drain fritters on paper towels immediately after cooking. Serve them warm for the best texture.

→ Can I bake these instead of frying?

Yes, you can bake them at 400°F for 20-25 minutes, flipping halfway through. Brush the fritters lightly with oil before baking for a crispier result, though they won't be quite as crispy as pan-fried.

→ What can I substitute for the dipping sauce?

Try sweet chili sauce, sriracha mayo, tahini sauce, or a simple soy-ginger dipping sauce. You can also serve them with ranch dressing or a garlic aioli for variety.

→ 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 or oven to restore some crispiness. They can also be frozen for up to 2 months.