Pin There's something about the smell of cabbage hitting hot oil that takes me back to my neighbor's kitchen, where she'd fry these golden patties while we sat on her counter stealing them fresh from the pan. The crispy exterior gave way to this tender, almost creamy center that somehow tasted nothing like plain cabbage—it tasted like possibility. Years later, I finally got her to share the method, and I've been making them ever since, usually with someone hovering nearby, unable to resist.
I made these for my sister's book club once, thinking they'd be a cute addition to the spread, and they disappeared before anyone even sat down to discuss the actual novel. She still asks me to bring them to gatherings, which is the highest compliment a dish can receive in our family.
Ingredients
- Finely shredded green cabbage (3 cups): The thinner you shred it, the faster it cooks and the less watery the fritter becomes—a sharp box grater or food processor handles this in seconds.
- Grated carrot (1 medium): This adds natural sweetness and moisture that balances the earthiness of the cabbage beautifully.
- Spring onions (2), finely sliced: They provide a mild onion bite without overpowering everything, and the green parts add color and a subtle fragrance.
- Large eggs (2): These act as the binder, so don't skip them or substitute lightly.
- All-purpose flour (1/2 cup) and cornstarch (1/4 cup): The combination gives you structure and that signature crispy-yet-tender texture—the cornstarch is the secret weapon.
- Baking powder (1/2 tsp): This creates lift, making the fritters lighter and airier inside rather than dense.
- Salt (1/2 tsp), black pepper (1/4 tsp), garlic powder (1/2 tsp), smoked paprika (1/2 tsp optional): Together they build a savory backbone that makes each bite interesting without needing cheese or meat.
- Fresh parsley (2 tbsp chopped): Parsley adds a fresh herbal note that prevents these from tasting one-dimensional.
- Milk (1/3 cup): This thins the batter to a pourable consistency and helps distribute everything evenly.
- Vegetable oil, for frying: Use an oil with a high smoke point like canola or peanut, and don't skimp on it—shallow frying works, but you need enough for proper browning.
- For the sauce—Greek yogurt (1/3 cup), mayonnaise (2 tbsp), lemon juice (1 tbsp), Dijon mustard (1 tsp), honey (1/2 tsp), minced garlic (1 small clove): These combine into something tangy and bright that cuts through the richness of the fried fritters.
Instructions
- Prep your vegetables:
- Shred the cabbage as finely as you can—it should almost melt into the batter. Grate the carrot, slice the spring onions, and mince that single garlic clove for the sauce.
- Build the wet base:
- Whisk eggs with milk, salt, pepper, garlic powder, paprika, and parsley in one bowl. This is where the seasoning happens, so taste as you go if you're nervous about the flavors.
- Combine your dry ingredients:
- Whisk flour, cornstarch, and baking powder together, then add them to the wet mixture, stirring just until smooth. Don't overmix or you'll develop gluten and toughen the fritters.
- Fold in the vegetables:
- Add your prepped cabbage, carrot, and spring onions to the batter and gently fold until everything is coated. The mixture should look thick and clingy, almost like a savory pancake batter.
- Heat your oil:
- Pour 1/4 inch of oil into a large skillet and let it heat over medium heat for a few minutes. You'll know it's ready when a tiny drop of batter sizzles immediately upon contact.
- Scoop and flatten:
- Using a spoon or small ice cream scoop, drop roughly 2-tablespoon portions into the hot oil, then gently flatten them with the back of your spatula. They should be about 1/4 inch thick so they cook through without burning outside.
- Fry until golden:
- Let each side cook for 3 to 4 minutes, watching for the edges to turn a deep golden brown. The fritters will puff slightly and look almost lacy around the edges when they're done right.
- Drain and cool:
- Transfer them to paper towels as soon as they come out of the oil. They'll firm up as they cool, becoming even crispier.
- Make the sauce:
- Whisk Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, and minced garlic in a small bowl. Taste it and adjust—a pinch more lemon if it feels flat, a touch more honey if the mustard is too assertive.
- Serve immediately:
- Bring the warm fritters to the table with that tangy sauce on the side. They're best eaten within a few minutes, while they still have that perfect textural contrast.
Pin My mother once made these for my dad when he was recovering from the flu, and watching him eat something he actually wanted instead of plain broth made both of us tear up a little. Food doesn't need to be fancy to mean something.
The Texture Magic
The real reason these work so well is that the cornstarch creates a barrier during frying that keeps moisture in while allowing the outside to crisp up. I learned this by accident when I once substituted it with extra flour and ended up with dense, heavy fritters that I ended up chopping up for a salad. Now I never skip it, and that one mistake completely changed how I understand frying vegetables.
Sauce Variations Worth Trying
The base sauce is forgiving and adaptable, which is why I keep making it. I've swapped the yogurt for sour cream on nights when I didn't have Greek yogurt on hand, used lime instead of lemon for a different brightness, and even stirred in a pinch of curry powder once when I was feeling adventurous.
When You Want to Make Ahead
I've refrigerated this batter for a few hours before frying and it's held up fine, though the vegetables will have released a bit of liquid by then. The cooked fritters don't reheat especially well in the microwave—they get steamy and lose their crispness—but a quick warm-up in a low oven or even toasted in a skillet works if you must.
- Make the sauce up to a day ahead; it actually tastes better the next day once the flavors have had time to meld.
- You can freeze the unbaked batter in an ice cube tray and fry portions straight from frozen, adding just a minute or two extra cooking time.
- If you end up with leftovers, store them in an airtight container and eat them cold the next day—they're still really good and kind of nice with a cold beer.
Pin These cabbage fritters have quietly become one of my most-made recipes, the kind of thing I turn to when I want to feed people something that feels both comforting and a little bit special. They ask so little of you in return for so much satisfaction.
Recipe Q&A
- → Can I make these fritters ahead of time?
Yes, you can prepare the batter up to 2 hours in advance and refrigerate it. Fry the fritters just before serving for the best texture and crispiness.
- → What oil is best for frying these fritters?
Vegetable oil, canola oil, or sunflower oil work well due to their high smoke points and neutral flavor. Use enough oil to reach about 1/4 inch depth in the pan.
- → How do I keep fritters crispy after frying?
Drain them on paper towels immediately after frying and keep them in a single layer. Avoid stacking them, as trapped steam will make them soggy. Serve warm for maximum crispiness.
- → Can I bake these instead of frying?
Yes, you can bake them at 400°F (200°C) for about 20-25 minutes, flipping halfway through. Brush with a little oil before baking for a golden finish, though they won't be quite as crispy as fried.
- → What can I substitute for the dipping sauce?
You can use sour cream-based sauces, sweet chili sauce, sriracha mayo, or even a simple soy-ginger dipping sauce. Any tangy or slightly spicy condiment pairs well with these fritters.
- → How do I store leftover fritters?
Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven at 350°F to restore some crispiness. Microwaving will make them soft.