Cabbage Fritters With Dipping Sauce (Printable)

Crispy golden fritters made with shredded cabbage, carrots, and spring onions, served with a tangy creamy sauce.

# What You 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 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

# Steps:

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 until well combined.
03 - Add the flour, cornstarch, and baking powder to the wet mixture and stir until smooth.
04 - Add the cabbage mixture to the batter and mix 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 for each fritter and gently flatten in the pan using the back of a spoon.
07 - Fry the fritters in batches for 3 to 4 minutes per side until golden brown and crispy, then drain on paper towels.
08 - Mix all dipping sauce ingredients in a small bowl until smooth and adjust seasoning with salt and pepper as needed.
09 - Transfer warm fritters to a serving plate and serve with the tangy dipping sauce on the side.

# Expert Advice:

01 -
  • They turn boring vegetables into something you'll actually crave, crispy edges and all.
  • You can make them with whatever's in your fridge, no fancy shopping trip required.
  • The dipping sauce is so good you might just eat it with a spoon.
  • They're done in less time than it takes to decide what to order for dinner.
02 -
  • If your fritters are falling apart, the batter is too wet, add a tablespoon more flour and try again.
  • Don't turn the heat too high or the outside will burn before the inside cooks through.
  • Drain them on paper towels immediately or they'll lose their crunch sitting in their own oil.
03 -
  • Let the batter rest for five minutes before frying, it helps the flour hydrate and makes for a better texture.
  • Use a spring loaded ice cream scoop to portion the fritters evenly so they cook at the same rate.
  • If you're making a big batch, keep the finished fritters warm in a low oven while you fry the rest.
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