Cabbage Fritters With Dipping Sauce (Printer-friendly)

Crispy cabbage fritters with a creamy tangy sauce. Perfect for snacking or as a light vegetarian appetizer.

# 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 pepper to taste

# How to Make It:

01 - In a large bowl, combine the shredded cabbage, grated carrot, and spring onions. Set aside.
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 the consistency is smooth and lump-free.
04 - Add the cabbage mixture to the batter and mix thoroughly until all vegetables are evenly coated with the batter.
05 - Heat 1/4 inch of vegetable oil in a large skillet over medium heat until the oil shimmers and is ready for frying.
06 - Scoop approximately 2 tablespoons of batter for each fritter and gently flatten in the hot pan. Fry in batches for 3 to 4 minutes per side, or until golden brown and crispy. Drain on paper towels.
07 - Mix all dipping sauce ingredients in a small bowl until smooth and creamy. Adjust seasoning with salt and pepper to taste.
08 - Serve the warm fritters with the tangy dipping sauce on the side.

# Expert Suggestions:

01 -
  • They come together fast with things you probably already have tucked in your fridge.
  • The contrast between the crispy edges and soft, savory center is completely addictive.
  • You can serve them hot as a snack, pack them for lunch, or set them out at a party and watch them vanish.
02 -
  • Don't skip draining the fritters on paper towels, even if you're in a hurry, or they'll turn soggy within minutes.
  • If the batter feels too wet and won't hold together, stir in an extra tablespoon of flour, it makes all the difference.
  • Medium heat is your friend here, too hot and the outside burns before the inside cooks through.
03 -
  • Use the finest shred setting on your grater or a sharp knife, smaller pieces mean the fritters hold together better and cook more evenly.
  • Test your first fritter before making the whole batch, if it falls apart, add a little more flour, if it's too dense, thin the batter with a splash of milk.
  • Make a double batch of the dipping sauce, it's that good and you'll want extra for dipping vegetables or spreading on sandwiches later in the week.
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