Cabbage Fritters With Dipping Sauce (Printable)

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

# What You'll 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

# Directions:

01 - In a large mixing bowl, combine the shredded cabbage, grated carrot, and spring onions. Toss gently to distribute evenly.
02 - In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley until fully combined.
03 - Add the flour, cornstarch, and baking powder to the wet mixture. Stir until the batter reaches a smooth consistency.
04 - Add the cabbage mixture to the batter and mix thoroughly 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 per fritter and gently flatten each in the hot oil using the back of a spatula.
07 - Fry the fritters in batches for 3 to 4 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
08 - Combine all dipping sauce ingredients in a small bowl and whisk until smooth. Adjust seasoning with salt and pepper as needed.
09 - Arrange warm fritters on a serving plate and accompany with the tangy dipping sauce on the side.

# Expert Tips:

01 -
  • They turn humble cabbage into something crispy, savory, and completely craveable.
  • The batter comes together in minutes with ingredients you probably already have.
  • That tangy dipping sauce makes them feel like a real treat, not just leftovers.
02 -
  • Don't skip draining the fritters on paper towels, even a few seconds makes them less greasy.
  • If the batter feels too thick, add a splash more milk, too thin and the fritters will spread and fall apart.
  • Medium heat is key, too hot and they'll burn before cooking through, too low and they'll absorb oil like a sponge.
03 -
  • Use a spring-loaded ice cream scoop to portion the batter evenly, it keeps your hands clean and the fritters uniform.
  • Let the oil come back to temperature between batches or the fritters will turn out soggy.
  • Taste the dipping sauce before serving and add an extra squeeze of lemon if it needs more brightness.
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