Cabbage Fritters With Dipping Sauce (Print)

Crispy, savory cabbage fritters served with tangy dipping sauce. Perfect appetizer or snack for any occasion.

# Ingredients:

→ 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

→ 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

# Instructions:

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.

# Pro Tips:

01 -
  • They're ready in under 40 minutes and honestly more impressive than the effort suggests.
  • That tangy dipping sauce is dangerously good and works on literally everything else you make.
02 -
  • Drain your shredded cabbage briefly or it'll release water into the batter and you'll end up with sad, soggy fritters instead of crispy ones.
  • The oil temperature matters more than you'd think—too cool and they'll absorb oil and fall apart; too hot and they'll brown before the inside cooks through.
03 -
  • A handful of panko breadcrumbs stirred into the batter before frying pushes the crispiness up another level without changing much else.
  • The dipping sauce is so versatile that you could honestly serve it alongside roasted vegetables, grilled chicken, or even as a burger spread.
Back