Save to Pinterest My neighbor showed up one evening with a basket of cabbage from her garden, far more than she could use. I stood in my kitchen staring at the pile, unsure what to do beyond coleslaw. Then I remembered a street vendor I'd watched in Prague years ago, flipping golden fritters on a smoking griddle. That memory turned into dinner, and these fritters have been my go-to ever since.
I made these for a small gathering once, thinking they'd be a side dish. They vanished before the main course even made it to the table. Everyone kept reaching for just one more, and I realized I'd stumbled onto something that people actually got excited about. Now I double the batch every time.
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Ingredients
- Green cabbage: Shred it fine so it softens quickly and binds well with the batter, I learned this after my first batch fell apart.
- Carrot: Adds a touch of sweetness and color, plus it helps keep the fritters moist inside.
- Spring onions: Their mild sharpness brightens the whole fritter without overpowering the cabbage.
- Eggs: They hold everything together, make sure they're at room temperature for a smoother batter.
- All-purpose flour and cornstarch: The flour gives structure while cornstarch creates that irresistible crispy edge.
- Baking powder: Just a little lift makes them tender, not dense.
- Garlic powder and smoked paprika: Subtle savory depth that makes people wonder what the secret is.
- Fresh parsley: A handful of green keeps things bright and fresh tasting.
- Milk: Loosens the batter just enough to coat every shred of cabbage.
- Vegetable oil: For frying, use enough to get a real sizzle going.
- Greek yogurt and mayonnaise: The creamy tangy base of the sauce, I love the balance they create together.
- Lemon juice and Dijon mustard: Sharp and bright, they wake up the richness of the yogurt.
- Honey: A tiny bit smooths out the tang and rounds everything into harmony.
- Garlic clove: Mince it fine or it'll overpower, one small clove is all you need.
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Instructions
- Prep the vegetables:
- Toss the shredded cabbage, grated carrot, and sliced spring onions together in a large bowl. Let them sit while you make the batter so they release a bit of moisture.
- Mix the wet ingredients:
- Whisk the eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley until everything is smooth and well combined.
- Build 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 easily.
- Combine with vegetables:
- Fold the cabbage mixture into the batter, making sure every shred is coated. The batter should cling to the vegetables without pooling at the bottom.
- Heat the oil:
- Pour about a quarter inch of oil into a large skillet and warm it over medium heat until it shimmers. Test with a tiny drop of batter, it should sizzle right away.
- Fry the fritters:
- Scoop roughly two tablespoons of batter per fritter, flatten gently with the back of the spoon, and fry in batches for three to four minutes per side until deeply golden. Don't crowd the pan or they'll steam instead of crisp.
- Drain and keep warm:
- Transfer the cooked fritters to a plate lined with paper towels to soak up excess oil. Keep them in a low oven if you're working in batches.
- Make the dipping sauce:
- Whisk together the yogurt, mayonnaise, lemon juice, mustard, honey, and minced garlic in a small bowl. Taste and adjust with salt and pepper until it sings.
- Serve:
- Arrange the warm fritters on a platter with the sauce in a small bowl on the side. They're best eaten right away while the edges are still crackling.
Save to Pinterest One rainy Saturday, my daughter helped me make these and got batter all over her sleeves. We laughed as she carefully flipped each one, tongue out in concentration. When she tasted the first fritter, she looked up and said they were restaurant good. That's when I knew this recipe was a keeper.
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Making Them Ahead
I've made the batter up to two hours early and kept it in the fridge, just give it a quick stir before frying. Cooked fritters reheat surprisingly well in a hot oven for about five minutes, though they're never quite as perfect as fresh. The dipping sauce actually improves after sitting for an hour, the garlic mellows and everything melds together beautifully.
Flavor Variations
Sometimes I swap the parsley for cilantro and add a pinch of cumin for a warmer, earthier flavor. A handful of panko stirred into the batter gives an extra crunch that people always notice. If you like heat, a finely chopped jalapeño or a dash of chili flakes in the batter turns these into something with a little fire.
Serving Suggestions
These fritters work just as well for breakfast with a fried egg on top as they do for a party appetizer. I've served them alongside soup, tucked them into pita with greens, and even packed them cold in lunchboxes. They're one of those rare dishes that fit wherever you need them to.
- Pair them with a crisp green salad for a light lunch.
- Serve with sour cream and chives for a different dipping option.
- Top with smoked salmon and a squeeze of lemon for something a little fancier.
Save to Pinterest These fritters have a way of making any meal feel a little more special, even on the most ordinary weeknight. I hope they become as loved in your kitchen as they are in mine.
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 the fritters just before serving to maintain their crispy texture. Cooked fritters can be reheated in a 350°F oven for 5-7 minutes.
- → What can I substitute for all-purpose flour?
You can use a gluten-free flour blend as a 1:1 substitute. Chickpea flour or rice flour also work well and add a slightly different flavor profile to the fritters.
- → How do I prevent the fritters from falling apart while frying?
Make sure the batter has enough binding agents—the eggs, flour, and cornstarch work together to hold everything together. Don't overcrowd the pan, and let each fritter cook undisturbed for at least 3 minutes before flipping.
- → Can I bake these instead of frying?
Yes, you can bake them at 400°F for 15-20 minutes, flipping halfway through. Brush or spray them with oil before baking for a crispier result, though they won't be quite as crispy as the fried version.
- → What other vegetables can I add to the fritters?
Zucchini, corn kernels, bell peppers, or finely chopped broccoli all work wonderfully. Just make sure to squeeze out excess moisture from watery vegetables like zucchini before adding them to the batter.
- → How should I store leftover fritters and sauce?
Store cooked fritters in an airtight container in the refrigerator for up to 3 days. The dipping sauce will keep for 3-4 days when refrigerated. Reheat fritters in the oven or air fryer to restore crispiness.
