Cabbage Fritters With Dipping Sauce

There was a Saturday afternoon when I had half a cabbage sitting in the crisper and zero plans for dinner. I started grating it into a bowl without much of a goal, just muscle memory from watching my neighbor make something similar years ago. The smell of garlic powder hitting the hot pan brought my partner into the kitchen asking what smelled so good. That batch turned into our most requested snack. Now I keep cabbage on hand just in case.

I made these for a small gathering once, thinking they'd be a simple starter before the main course. People kept going back to the plate, dipping and crunching, until there were only crumbs left. One friend asked if I'd been secretly trained in some kind of fritter academy. I laughed and told her it was just cabbage and confidence. She's been making them at home ever since.

Ingredients

• Finely shredded green cabbage: The star here, providing structure and a mild sweetness that crisps beautifully when fried, so shred it thin for even cooking.
• Grated carrot: Adds a touch of color and natural sweetness, plus it helps bind the fritter without making it dense.
• Spring onions: Their mild sharpness brings freshness to every bite and they soften just enough in the heat.
• Large eggs: They hold everything together and give the batter that tender, custardy inside.
• All-purpose flour: The backbone of the batter, giving just enough body without making the fritters heavy.
• Cornstarch: This is the secret to extra crispiness, I learned that after a few batches that turned out too soft.
• Baking powder: A tiny amount creates little air pockets that lighten the texture beautifully.
• Salt, black pepper, garlic powder, smoked paprika: These simple seasonings wake up the cabbage and make the fritters taste layered and warm.
• Fresh parsley: Adds brightness and a pop of green that makes each bite feel fresher.
• Milk: Thins the batter just enough so it coats the vegetables without clumping.
• Vegetable oil: For frying, it gets hot fast and gives that golden, crackling exterior.
• Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, garlic: This sauce balances tangy, creamy, and just a hint of sweet, it's what makes people keep dipping.

Instructions

Prep the Vegetables:

Toss the shredded cabbage, grated carrot, and sliced spring onions in a large bowl until they're evenly mixed. This is where you can already smell the freshness.

Mix the Wet Ingredients:

Whisk the eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley together in a separate bowl until smooth and slightly frothy. The paprika gives it a subtle warmth you'll notice later.

Create the Batter:

Stir in the flour, cornstarch, and baking powder until the mixture is smooth and free of lumps. It should look thick but pourable.

Combine Everything:

Pour the batter over the vegetables and mix until every shred is coated. The batter should cling to the cabbage like a light, even blanket.

Heat the Oil:

Pour about a quarter inch of vegetable oil into a large skillet and heat over medium until it shimmers. Test with a tiny drop of batter, it should sizzle immediately.

Form and Fry:

Scoop about two tablespoons of batter per fritter, gently flatten them in the pan, and fry in batches for three to four minutes per side until golden and crispy. Don't crowd the pan or they'll steam instead of crisp.

Drain and Rest:

Transfer the fritters to a plate lined with paper towels to soak up excess oil. They'll stay crispy longer this way.

Make the Sauce:

While the fritters cool slightly, whisk together the yogurt, mayo, lemon juice, Dijon, honey, and minced garlic in a small bowl. Taste and adjust the seasoning until it's tangy and balanced.

Serve Warm:

Arrange the fritters on a platter with the dipping sauce on the side. They're best enjoyed while still warm and crackling.

Save

One evening I served these to a friend who claimed she didn't like cabbage. She ate four fritters before realizing what they were made of. When I told her, she paused, shrugged, and reached for another. That moment taught me that texture and seasoning can completely transform how we experience a vegetable. Now she asks me to make them every time she visits.

Making Them Your Own

You can fold in a handful of panko breadcrumbs to the batter for even more crunch, or swap the parsley for cilantro if you want a brighter, herbier flavor. I've also added a pinch of chili flakes when I want a little heat, and it plays beautifully with the creamy sauce. If you're avoiding gluten, a good gluten-free flour blend works perfectly without changing the texture much. These fritters are forgiving and welcome your tweaks.

Storing and Reheating

Leftover fritters can be stored in an airtight container in the fridge for up to three days. To bring back that crispy exterior, reheat them in a hot oven or toaster oven instead of the microwave, which will make them soggy. I've even frozen a batch once, and they crisped up beautifully after a quick bake from frozen. The sauce keeps well too, just give it a good stir before serving again.

Serving Suggestions

These fritters work as a snack, a side, or even a light lunch when paired with a simple salad. I've served them alongside grilled chicken, tucked them into pita with extra sauce, and even topped them with a fried egg for breakfast. They're versatile in a way that makes meal planning easier.

• Serve them on a platter with lemon wedges and extra herbs for a party-friendly presentation.
• Pair with a tangy slaw or pickled vegetables to cut through the richness.
• Double the sauce recipe, people always want more than you think.

Save

These fritters have become one of those recipes I make without thinking, the kind that fills the kitchen with warmth and brings people to the table without any fuss. I hope they do the same for you.

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. For best results, fry them just before serving to maintain crispiness. Cooked 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 flavor. Avoid olive oil as it can smoke at high temperatures and affect the taste.

→ How do I make these fritters gluten-free?

Simply substitute the all-purpose flour with a gluten-free flour blend and ensure your baking powder is certified gluten-free. The texture will remain crispy and delicious.

→ 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 golden finish, though they won't be quite as crispy as the fried version.

→ What can I substitute for the dipping sauce?

You can use sour cream instead of Greek yogurt, or try a sweet chili sauce, sriracha mayo, or even a simple soy-vinegar dip for different flavor profiles.

→ How should I store leftover fritters?

Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore crispiness. They can also be frozen for up to 1 month.