Save There was a Saturday afternoon when I had half a cabbage sitting in my fridge, slightly wilted but still good, and I refused to let it go to waste. I started grating and mixing without a clear plan, just trusting my hands and the smell of garlic powder hitting the bowl. What came out of that pan twenty minutes later was so crispy and golden that I ate three fritters standing at the stove before I even plated them. My partner walked in, smelled the oil and herbs, and asked why I'd been hiding this recipe. I hadn't been, I just made it up on the spot.
I made these for a small gathering once, thinking they would be a light starter before the main course. They disappeared so fast I had to fry a second batch while people waited around the stove like eager kids. One friend dipped hers in the sauce, closed her eyes, and said it tasted like comfort with a crunch. I have been making them ever since, sometimes just for myself on a quiet evening when I need something warm and satisfying without much effort.
Ingredients
- Green cabbage: Shred it fine so it softens quickly and holds the batter without being too chunky or watery.
- Carrot: Adds a hint of sweetness and a pop of color that makes each fritter look more alive.
- Spring onions: Their mild sharpness brings balance without overpowering the tender cabbage.
- Eggs: They bind everything together and give the fritters structure so they do not fall apart in the pan.
- All purpose flour and cornstarch: The combo creates a light batter that crisps beautifully when it hits hot oil.
- Baking powder: Just a little lift keeps them from being dense or heavy.
- Garlic powder and smoked paprika: Quiet flavors that build warmth and depth without shouting.
- Fresh parsley: Brightens the batter and makes every bite feel a little fresher.
- Milk: Loosens the batter just enough to coat the vegetables evenly.
- Vegetable oil: Use enough to shallow fry so the fritters cook evenly and turn golden all over.
- Greek yogurt and mayonnaise: The creamy tangy base of the dipping sauce that clings to every crispy edge.
- Lemon juice and Dijon mustard: Sharp and bright, they cut through the richness and wake up your taste buds.
- Honey: A small drizzle rounds out the acidity and makes the sauce feel complete.
- Garlic clove: Minced fine and raw, it punches up the sauce with just enough bite.
Instructions
- Prep the vegetables:
- Toss the shredded cabbage, grated carrot, and sliced spring onions in a large bowl until they are well mixed. Let them sit for a minute while you get the batter ready.
- Mix the wet ingredients:
- Whisk the eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley together until smooth and fragrant. This is where the flavor starts to build.
- Make the batter:
- Stir in the flour, cornstarch, and baking powder until you have a thick, lump free mixture. It should coat the back of a spoon without being runny.
- Combine everything:
- Fold the cabbage mixture into the batter and stir gently until every shred is coated. The batter should cling to the vegetables like a soft blanket.
- Heat the oil:
- Pour about a quarter inch of oil into a large skillet and set it over medium heat. Test it with a tiny drop of batter, it should sizzle right away.
- Fry the fritters:
- Scoop two tablespoons of batter per fritter, drop it in the pan, and flatten it gently with the back of your spoon. Fry for three to four minutes on each side until golden and crispy, then drain on paper towels.
- Make the dipping sauce:
- While the fritters cook, whisk together the yogurt, mayo, lemon juice, mustard, honey, and minced garlic in a small bowl. Taste and adjust the salt and pepper until it feels just right.
- Serve warm:
- Pile the fritters on a plate and set the sauce beside them. Eat them while they are still hot and crackling.
Save One evening I made these for my mom, who usually turns her nose up at anything fried. She took one bite, then another, and before I knew it she had eaten four and was asking for the recipe. It was not about the cabbage or the batter, it was about the way something so simple could feel like a hug on a plate. That is when I realized food does not have to be fancy to mean something.
Making Them Your Own
You can toss in a handful of panko breadcrumbs if you want even more crunch, or swap the smoked paprika for a pinch of chili flakes if you like a little heat. I have added finely chopped cilantro instead of parsley when I am in the mood for something brighter. You can also use sour cream in place of Greek yogurt in the sauce, it will taste just as good and maybe even a little richer.
Storing and Reheating
These fritters are best eaten fresh, but if you have leftovers, let them cool completely and store them in an airtight container in the fridge for up to two days. To bring back the crispness, reheat them in a hot oven at 375 degrees for about eight minutes instead of the microwave. The sauce will keep for three or four days in the fridge and actually tastes better the next day when the garlic has mellowed a bit.
Serving Suggestions
I love serving these with a simple green salad dressed in lemon and olive oil, or alongside a bowl of soup when I want something more filling. They also work as a side dish for grilled chicken or fish, and kids seem to love dipping them into the sauce like they are eating fancy fast food.
- Pair them with a cold glass of lemonade or iced tea for a light summer snack.
- Stack them on a platter for a casual appetizer spread at your next gathering.
- Wrap leftovers in a warm tortilla with lettuce and extra sauce for a quick lunch the next day.
Save These fritters have become one of those recipes I reach for when I want to feel productive in the kitchen without spending hours there. They are proof that a little cabbage, a hot pan, and some confidence can turn into something worth sharing.
Recipe FAQs
- → Can I make these fritters ahead of time?
Yes, you can prepare the batter up to 2 hours in advance and store it covered in the refrigerator. For best results, fry them just before serving to maintain their crispy texture. Cooked fritters can be reheated in a 375°F oven 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. Use enough oil to reach about 1/4 inch depth in your skillet for optimal crispiness without deep frying.
- → How do I prevent the fritters from falling apart?
Ensure the batter is well-mixed and the vegetables are evenly coated. Let the oil heat properly before adding the batter, and avoid flipping too early. Wait until the edges are golden and set before turning, about 3-4 minutes per side.
- → Can I bake these instead of frying?
Yes, you can bake them at 400°F for 20-25 minutes, flipping halfway through. Brush both sides lightly with oil before baking. Note that baked fritters will be less crispy than pan-fried versions but still delicious.
- → 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 simple soy-vinegar dipping sauce. Any creamy or tangy condiment pairs well with these savory fritters.
- → 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 over medium heat or in the oven at 375°F to restore crispiness. Avoid microwaving as it makes them soggy.