Save My neighbor handed me half a cabbage over the fence one Saturday morning, saying she'd bought too much at the market. I had no plan for it, but by noon I was standing over a hot skillet, flipping golden fritters that smelled like comfort itself. The kitchen windows fogged up, and I kept sneaking bites before they even cooled. That accidental afternoon turned into a recipe I now make whenever I need something quick, satisfying, and just a little indulgent.
I made these for a casual get together once, thinking they'd be a simple side dish. Instead, people hovered around the platter, dipping and chatting, going back for seconds and thirds. One friend asked if I'd made them from scratch, as if store bought cabbage fritters were even a thing. That night taught me that the simplest recipes often become the most memorable.
Ingredients
- Finely shredded green cabbage: The star of the show, it softens just enough while keeping a little bite, and shredding it thin helps the fritters hold together beautifully.
- Grated carrot: Adds a touch of sweetness and a pop of color that makes each bite feel brighter.
- Spring onions: Their mild sharpness balances the cabbage without overpowering the delicate flavors.
- Eggs: They bind everything into tender, cohesive patties that don't fall apart in the pan.
- All purpose flour and cornstarch: This duo creates the perfect texture, crispy outside and pillowy inside, without feeling heavy.
- Baking powder: Just a small amount gives the fritters a subtle lift and airiness.
- Garlic powder and smoked paprika: These quiet seasonings add warmth and depth you can't quite name but definitely notice.
- Fresh parsley: A handful of green makes the batter taste fresher and livelier.
- Milk: It loosens the batter just enough to coat every shred of vegetable evenly.
- Vegetable oil: For frying, it gets hot fast and gives you that golden, crackling crust.
- Greek yogurt and mayonnaise: The creamy base of the dipping sauce, tangy and rich at once.
- Lemon juice, Dijon mustard, and honey: They balance each other perfectly, bright and sharp with just a hint of sweetness.
- Garlic clove: Minced fresh, it punches up the sauce with a little bite that wakes up your taste buds.
Instructions
- Prep the Vegetables:
- Toss the shredded cabbage, grated carrot, and sliced spring onions together in a large bowl. Let them sit for a minute while you gather the rest.
- Mix the Wet Ingredients:
- Whisk the eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley until smooth and fragrant. The kitchen will start to smell promising right about now.
- Build the Batter:
- Stir in the flour, cornstarch, and baking powder until no lumps remain. The batter should feel thick but pourable, like pancake mix with attitude.
- Combine Everything:
- Fold the cabbage mixture into the batter, making sure every shred gets coated. It'll look like a lot of vegetables, but trust the process.
- Heat the Oil:
- Pour about a quarter inch of oil into a large skillet and set it over medium heat. You'll know it's ready when a drop of batter sizzles immediately.
- Form and Fry:
- Scoop two tablespoons of batter per fritter, gently flatten each one in the pan, and don't crowd them. Fry for three to four minutes per side until they turn crispy and golden brown.
- Drain and Rest:
- Transfer the fritters to a plate lined with paper towels. They'll stay crispy on the outside while the inside finishes steaming just right.
- Make the Sauce:
- Whisk together the yogurt, mayonnaise, lemon juice, mustard, honey, and minced garlic in a small bowl. Taste it and adjust the salt, pepper, or lemon as you like.
- Serve Warm:
- Pile the fritters on a platter and set the dipping sauce alongside. They're best eaten right away, while they're still crackling.
Save There was an evening when I made these alone, no occasion, no guests, just me and a quiet kitchen. I ate them slowly, dipping each one carefully, savoring the way the tangy sauce cut through the richness. It reminded me that cooking for yourself with care is its own kind of celebration.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. When you're ready to eat them again, reheat in a hot oven or toaster oven to bring back that crispy edge, microwaving will make them soft and sad. The dipping sauce stays fresh in the fridge for about five days, and sometimes I use it on sandwiches or drizzle it over roasted vegetables.
Customizing the Flavor
Once you've made these a few times, they become a canvas for whatever you're craving. Stir in a handful of shredded cheese for richness, swap the parsley for cilantro and add lime to the sauce for a brighter vibe, or toss in some finely chopped jalapeño if you want heat. I've even added leftover cooked bacon bits, and nobody complained.
Serving Suggestions
These fritters work in more situations than you'd think. Serve them alongside a simple green salad for a light lunch, pile them on a platter for appetizers at a party, or tuck them into pita bread with lettuce and extra sauce for a quick handheld meal.
- Pair them with a cold beer or sparkling water with lemon for an easy weeknight dinner.
- Add a fried egg on top and you've got yourself a surprisingly satisfying breakfast.
- They're excellent picnic food, they travel well and taste good at room temperature.
Save Every time I make these, I'm reminded that the best recipes don't need to be complicated to feel special. Just a hot pan, a few humble ingredients, and the willingness to stand there flipping until they're perfect.
Recipe FAQs
- → Can I bake these fritters instead of frying them?
Yes, you can bake them at 400°F (200°C) for 20-25 minutes, flipping halfway through. Brush with oil before baking for extra crispiness, though they won't be quite as crispy as the fried version.
- → 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 crispiness. They can also be frozen for up to 2 months.
- → What can I substitute for cabbage?
You can use shredded zucchini, broccoli florets, or cauliflower. Make sure to squeeze out excess moisture from watery vegetables before mixing into the batter.
- → Can I make the batter ahead of time?
It's best to fry the fritters immediately after mixing, as the batter can become watery if it sits too long. However, you can prep the vegetables and dry ingredients separately up to a day in advance.
- → What other dipping sauces pair well with these fritters?
These fritters are versatile and pair well with sweet chili sauce, sriracha mayo, tzatziki, soy-ginger sauce, or even a simple ketchup and hot sauce combination.
- → How do I keep fritters crispy when cooking in batches?
Keep cooked fritters warm and crispy by placing them on a wire rack set over a baking sheet in a 200°F (95°C) oven while you finish frying the remaining batches.