Cabbage Fritters With Dipping Sauce (Printable)

Crispy cabbage fritters served with tangy yogurt sauce. Perfect vegetarian appetizer ready in 35 minutes.

# 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 sliced 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. Stir until smooth.
04 - Add the cabbage mixture to the batter and mix until the 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.
07 - Fry the fritters in batches for 3 to 4 minutes per side until golden brown and crispy. Drain on paper towels.
08 - Mix all dipping sauce ingredients in a small bowl until smooth. Adjust seasoning with salt and pepper to taste.
09 - Serve the warm fritters with the tangy dipping sauce on the side.

# Expert Tips:

01 -
  • They come together fast with ingredients you probably already have tucked in your crisper drawer.
  • The outside gets shatteringly crisp while the inside stays soft and full of flavor.
  • That tangy dipping sauce turns them from a simple snack into something you will crave again and again.
02 -
  • Do not overcrowd the pan or the oil temperature will drop and your fritters will turn soggy instead of crisp.
  • If the batter feels too thick, add a splash more milk, if it is too thin, sprinkle in a bit more flour.
  • Let the fritters drain well on paper towels or they will lose their crunch by the time you serve them.
03 -
  • Press the shredded cabbage gently with a clean towel to remove excess moisture before mixing it into the batter.
  • Use a cookie scoop or ice cream scoop to portion the fritters evenly so they cook at the same rate.
  • Keep the fried fritters warm in a low oven while you finish the rest of the batch so everything stays hot and crispy.
Go Back