Cabbage Fritters With Dipping Sauce (Printable Version)

Golden cabbage fritters served with tangy dipping sauce. Crispy outside, tender inside, perfect for snacking or appetizers.

# What You'll Need:

→ 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 fresh parsley, chopped
13 - 1/3 cup milk
14 - Vegetable oil for frying

→ 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, minced
21 - Salt and pepper to taste

# Steps to Follow:

01 - In a large mixing bowl, combine the shredded 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 blended.
03 - Add the flour, cornstarch, and baking powder to the wet mixture and stir until smooth.
04 - Fold the vegetable mixture into the batter, stirring gently until all vegetables are evenly coated.
05 - Heat 1/4 inch of vegetable oil in a large skillet over medium heat until shimmering.
06 - Scoop approximately 2 tablespoons of batter per fritter and gently flatten with the back of a spoon in the hot pan.
07 - Fry in batches for 3 to 4 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
08 - Whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, and minced garlic in a small bowl until smooth. Season with salt and pepper to taste.
09 - Arrange warm fritters on a serving plate and serve with the tangy dipping sauce on the side.

# Additional Tips::

01 -
  • They turn humble cabbage into something crispy, golden, and completely craveable.
  • The batter comes together in one bowl with no fancy equipment or skills required.
  • That tangy dipping sauce makes every bite feel like a treat, not just a snack.
  • You can fry them in batches and keep them warm in the oven while you finish the rest.
02 -
  • Don't skip draining the fritters on paper towels, or they'll end up greasy instead of crispy.
  • If the batter seems too thick, add a splash more milk, it should coat the vegetables but not be runny.
  • Medium heat is key, too hot and they'll burn before cooking through, too low and they'll absorb oil and turn soggy.
  • Let the oil come back up to temperature between batches, or the next fritters won't crisp up properly.
03 -
  • Use a box grater for the carrot and cabbage to keep everything uniform and quick-cooking.
  • Don't flip the fritters too early, let them form a golden crust before you touch them or they'll fall apart.
  • Taste the dipping sauce before serving and adjust the lemon, honey, or mustard to match your preference.
  • If you're making these for a crowd, keep finished fritters warm on a baking sheet in a 200-degree oven while you fry the rest.
Go Back