Cabbage Fritters With Dipping Sauce (Printable)

Crispy savory cabbage fritters served with a tangy dipping sauce. Perfect for snacking or light appetizers.

# 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 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

# How To:

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.
03 - Add the flour, cornstarch, and baking powder to the wet mixture. Stir until smooth.
04 - Add the cabbage mixture to the batter. Mix until the vegetables are evenly coated.
05 - Heat 1/4 inch of vegetable oil in a large skillet over medium heat.
06 - Scoop about 2 tablespoons of the 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 Tips:

01 -
  • They turn humble cabbage into something golden, crunchy, and completely craveable without any fancy ingredients.
  • The batter comes together in one bowl with no resting time, so you can go from craving to eating in under 40 minutes.
  • That tangy yogurt dipping sauce balances the richness perfectly and takes just two minutes to whisk together.
02 -
  • If your oil isn't hot enough, the fritters will absorb grease and turn limp instead of crispy. Wait until the oil shimmers before adding batter.
  • Don't overcrowd the pan or the temperature will drop and your fritters will steam instead of fry.
  • Pressing the fritters too thin makes them fall apart, but leaving them too thick means raw centers. Aim for about half an inch.
03 -
  • Use a cookie scoop to portion the batter evenly so all your fritters cook at the same rate and look uniform on the plate.
  • Add a tablespoon of sesame oil to the batter for a nutty depth that makes people ask what the secret ingredient is.
  • If the edges brown too fast but the centers stay pale, lower your heat slightly and give them an extra minute per side.
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