Pin It There was a half cabbage sitting in my fridge for three days, looking sadder by the hour. I wasn't planning anything fancy, just needed to use it before it turned into compost. I grabbed a grater, tossed in whatever else was hanging around, carrots, a couple of green onions, and suddenly my kitchen smelled like a street food stall. That's how these fritters were born, out of scraps and hunger and a little bit of luck.
I made a double batch once for a friend who claimed she hated cabbage. She ate four fritters standing at the counter, dipping each one twice, and asked for the recipe before she even sat down. Now she texts me every few weeks asking if I'm making them again. It's funny how a vegetable most people boil into oblivion can become the thing people actually ask for.
Ingredients
- Green cabbage: Shred it fine so it cooks through without leaving raw bits in the middle, and don't skip squeezing out extra moisture if it feels wet.
- Carrot: Adds a touch of sweetness and color, grate it on the smaller holes so it blends in smoothly.
- Spring onions: They bring a mild sharpness without overpowering the fritter, slice them thin so they distribute evenly.
- Eggs: They bind everything together and give the fritters structure, don't skimp or they'll fall apart in the pan.
- All purpose flour: The base of the batter, it holds the vegetables without making things too heavy.
- Cornstarch: This is the secret to extra crispiness, it creates a light crunch on the outside.
- Baking powder: Just a little lift to keep the fritters tender instead of dense.
- Garlic powder and smoked paprika: Quiet flavors that make the fritters taste more interesting without shouting about it.
- Fresh parsley: Adds brightness and a little green fleck that makes them look homemade in the best way.
- Milk: Loosens the batter just enough to coat the vegetables without being runny.
- Greek yogurt: The tangy base of the dipping sauce, it's creamy and sharp at the same time.
- Mayonnaise: Adds richness and helps the sauce cling to each bite.
- Lemon juice and Dijon mustard: They cut through the fried richness and wake up your taste buds.
- Honey: Just a touch to balance the acid, it rounds everything out.
- Garlic clove: Mince it fine or it'll overpower the sauce, a little goes a long way.
Instructions
- Prep the vegetables:
- Toss the shredded cabbage, grated carrot, and sliced spring onions in a large bowl. If the cabbage feels damp, give it a gentle squeeze with a clean towel to avoid soggy fritters.
- Mix the wet ingredients:
- Whisk the eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley until everything's blended and slightly frothy.
- Build the batter:
- Stir in the flour, cornstarch, and baking powder until the mixture is smooth and no lumps remain. It should look like thick pancake batter.
- Combine with vegetables:
- Fold the cabbage mixture into the batter, stirring until every shred is coated. The batter should just hold everything together without pooling at the bottom.
- Heat the oil:
- Pour about a quarter inch of vegetable oil into a large skillet and set it over medium heat. Test it by dropping a tiny bit of batter in, it should sizzle immediately.
- Fry the fritters:
- Scoop about two tablespoons of batter per fritter and gently flatten them in the pan. Don't crowd them or they'll steam instead of crisp.
- Flip and drain:
- Cook each side for three to four minutes until golden and crunchy, then transfer to a plate lined with paper towels. Let the oil come back to temp between batches.
- Make the sauce:
- While the fritters cook, whisk together the yogurt, mayo, lemon juice, mustard, honey, and minced garlic. Taste and adjust the salt and pepper until it feels right.
- Serve warm:
- Arrange the fritters on a plate with the dipping sauce in a small bowl on the side. Eat them while they're still hot and crispy.
Pin It One night I served these at a casual dinner and everyone kept reaching for just one more. The plate emptied before the main course even hit the table. I realized then that the best recipes aren't always the complicated ones, sometimes they're just the ones that make people lean in and ask what you did differently.
Making Them Ahead
You can shred the vegetables and mix the dry ingredients a few hours early, but don't combine the batter until you're ready to fry. Once fried, these are best eaten fresh, but you can reheat them in a hot oven for five minutes to bring back some of the crispiness. The dipping sauce keeps in the fridge for up to three days and actually tastes better after the flavors have mingled.
Flavor Variations
I've swapped the parsley for cilantro and added a pinch of cumin for a more Middle Eastern vibe. You can toss in some grated zucchini or corn kernels if you want to stretch the batch or use up other vegetables. A handful of panko breadcrumbs stirred into the batter makes them even crunchier, and a few chili flakes in the sauce turns it into something with a little more attitude.
Serving Suggestions
These fritters work as an appetizer, a side dish, or even a light lunch with a simple salad. I've packed them in lunchboxes with the sauce in a small container, and they hold up surprisingly well at room temperature. They're also great alongside grilled chicken or fish when you want something a little more interesting than plain vegetables.
- Serve them on a platter with lemon wedges and extra herbs for a party.
- Pair with a crisp white wine or a cold beer for easy entertaining.
- Double the batch and freeze half before frying, then cook them straight from frozen when you need a quick snack.
Pin It These fritters remind me that good food doesn't need to be complicated or expensive. Sometimes all it takes is a little creativity and a hot pan to turn something ordinary into something people remember.
Recipe FAQs
- → Can I make these fritters ahead of time?
Yes, you can prepare the batter up to 2 hours in advance and refrigerate it. For best results, fry them just before serving to maintain their crispy texture. Leftover fritters can be reheated in the oven at 375°F for 5-7 minutes.
- → What oil is best for frying these fritters?
Vegetable oil, canola oil, or sunflower oil work best due to their high smoke points and neutral flavors. Avoid olive oil as it may burn at the required frying temperature.
- → Can I bake these instead of frying?
Yes, you can bake them at 400°F for 15-20 minutes, flipping halfway through. Brush with oil before baking for a crispier result, though they won't be quite as crispy as the fried version.
- → How do I know when the oil is hot enough?
Drop a small amount of batter into the oil. If it sizzles immediately and rises to the surface, the oil is ready. The ideal temperature is around 350°F for perfectly golden fritters.
- → What can I substitute for the dipping sauce?
You can serve these with sweet chili sauce, sriracha mayo, sour cream mixed with herbs, or a simple soy-ginger dipping sauce. Any creamy or tangy condiment pairs beautifully.
- → Can I add other vegetables to the fritters?
Absolutely! Zucchini, bell peppers, corn, or finely chopped broccoli make excellent additions. Just ensure any added vegetables are finely chopped and not too watery to maintain the batter consistency.