Cabbage Fritters With Dipping Sauce (Printable Version)

Crispy cabbage and carrot fritters served with a creamy tangy sauce. Perfect vegetarian appetizer in 35 minutes.

# 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

# Steps:

01 - In a large bowl, combine the shredded cabbage, grated carrot, and spring onions.
02 - In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley.
03 - Add the flour, cornstarch, and baking powder to the wet mixture. Stir until smooth.
04 - Add the cabbage mixture to the batter. Mix until the vegetables are evenly coated.
05 - Heat 1/4 inch of vegetable oil in a large skillet over medium heat.
06 - Scoop about 2 tablespoons of the batter for each fritter and gently flatten in the pan.
07 - Fry the fritters in batches for 3 to 4 minutes per side, or until golden brown and crispy. Drain on paper towels.
08 - Mix all dipping sauce ingredients in a small bowl until smooth. Adjust seasoning to taste.
09 - Serve the warm fritters with the tangy dipping sauce on the side.

# Expert Advice:

01 -
  • They turn humble cabbage into something unexpectedly crave worthy and deeply satisfying.
  • The batter comes together in one bowl with no fancy technique required.
  • You can fry them in batches and keep them warm in the oven while you finish.
  • The tangy dipping sauce balances the richness and adds a bright, creamy contrast.
02 -
  • Don't skip draining the fritters on paper towels, otherwise they'll turn soggy and lose that essential crunch.
  • If your batter seems too thick, add a tablespoon of milk at a time until it's just thick enough to coat the vegetables.
  • Frying over too high heat will burn the outside before the inside cooks, so keep it at medium and be patient.
03 -
  • Add a handful of panko breadcrumbs to the batter for an even crunchier coating that stays crisp longer.
  • Let the batter rest for five minutes before frying so the flour hydrates fully and the texture improves.
  • Use a cookie scoop to portion the fritters evenly, making sure they all cook at the same rate.
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