Cabbage Fritters With Dipping Sauce

The smell of frying cabbage always reminds me of lazy Sunday afternoons when the fridge was nearly empty and I had to get creative. I threw together whatever vegetables were left in the crisper drawer, mixed them into a quick batter, and fried up these golden fritters without expecting much. My flatmate wandered into the kitchen, drawn by the sizzle and the surprising aroma, and we ended up polishing off the entire batch before dinner. Now they're my go-to whenever I want something comforting that doesn't require a grocery run.

I once made these for a small gathering where I'd promised appetizers but completely forgot until an hour before people arrived. I shredded the cabbage in a panic, whisked the batter together, and started frying while my friends trickled in. They stood around the stove, grabbing fritters straight off the paper towels, and the whole evening ended up feeling more relaxed because of it. Sometimes the best meals are the ones you barely planned.

Ingredients

• Green cabbage: Finely shredded cabbage forms the base and adds a mild sweetness that crisps beautifully when fried, so don't skip patting it dry if it seems wet.
• Carrot: Grated carrot brings color and a touch of natural sweetness that balances the savory batter.
• Spring onions: Their gentle onion flavor adds freshness without overpowering the fritters.
• Eggs: They bind everything together and give the fritters structure, so make sure they're well beaten into the milk.
• All-purpose flour and cornstarch: This combo creates a light, crispy coating that holds up during frying.
• Baking powder: A small amount makes the fritters just a bit airier inside.
• Garlic powder and smoked paprika: These add depth and a hint of warmth without needing extra prep.
• Greek yogurt and mayonnaise: Together they create a creamy, tangy dipping sauce that clings to every crispy edge.
• Lemon juice and Dijon mustard: They brighten the sauce and give it a slight sharpness that cuts through the richness of the fried fritters.

Instructions

Prep the Vegetables:

Toss the shredded cabbage, grated carrot, and sliced spring onions together in a large bowl until they're evenly mixed. This step goes fast, so don't worry about perfection.

Mix the Wet Ingredients:

Whisk the eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley in a separate bowl until smooth and slightly frothy. The parsley adds little flecks of green that make the batter look more alive.

Combine with Dry Ingredients:

Stir the flour, cornstarch, and baking powder into the egg mixture until no lumps remain. The batter should be thick enough to coat the back of a spoon.

Fold in the Vegetables:

Add the cabbage mixture to the batter and fold gently until every strand is coated. It will look crowded, but that's what you want.

Heat the Oil:

Pour about a quarter inch of vegetable oil into a large skillet and heat over medium until a drop of batter sizzles on contact. Don't rush this step or the fritters will absorb too much oil.

Fry the Fritters:

Scoop about 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 golden and crispy. Resist the urge to flip them too early or they'll fall apart.

Drain and Rest:

Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil. They stay crispy longer if you let them rest for a minute before serving.

Make the Dipping Sauce:

Whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, and minced garlic in a small bowl until smooth. Taste and adjust the salt, pepper, or lemon juice to your liking.

Serve Warm:

Arrange the fritters on a serving plate with the dipping sauce on the side. They're best enjoyed while still warm and crispy.

Save

One evening I made a double batch and packed the leftovers for lunch the next day, reheating them in a hot oven to bring back the crispness. My coworker leaned over and asked what smelled so good, and I ended up sharing half my container. It's funny how a simple cabbage fritter can start a conversation and make an ordinary Tuesday feel a little warmer.

Storing and Reheating

These fritters keep well in the fridge for up to three days in an airtight container, though they lose some crispness. To bring them back to life, spread them on a baking sheet and reheat in a 375°F oven for about eight minutes until the edges crisp up again. Microwaving makes them soft and a bit sad, so avoid it if you can.

Variations to Try

I've added finely chopped bell peppers for sweetness, swapped the parsley for cilantro when I wanted a brighter flavor, and even stirred in a handful of crumbled feta for a salty, tangy twist. You can also make them spicier by mixing in chopped jalapeños or a dash of hot sauce. The batter is forgiving, so feel free to experiment with whatever vegetables or herbs you have on hand.

Serving Suggestions

These fritters shine as a casual appetizer alongside a simple green salad, or as a light lunch with a bowl of soup. I've also served them at brunch with poached eggs on top, the runny yolk mixing with the dipping sauce in the best way. They're versatile enough to fit into almost any meal without feeling out of place.

• Serve with a side of pickled vegetables for extra tang and crunch.
• Pair with a cold beer or sparkling water with lime for a refreshing contrast.
• Offer a variety of dipping sauces like sriracha mayo or sweet chili sauce for guests to choose from.

Save

There's something deeply satisfying about turning a head of cabbage into a plate of golden, crispy fritters that disappear almost as fast as you can fry them. I hope these become a staple in your kitchen, the kind of recipe you turn to when you need something easy, delicious, and just a little bit special.

Recipe Q&A

→ 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 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 works best for frying?

Vegetable oil, canola oil, or sunflower oil work perfectly due to their high smoke points. Avoid olive oil as it can burn at the required frying temperature. Use enough oil to come about 1/4 inch up the sides of your pan.

→ How do I keep the fritters crispy?

Make sure your oil is hot enough before adding the batter (medium heat), don't overcrowd the pan, and drain fritters on paper towels immediately after frying. Serve them warm for the best texture.

→ Can I bake these instead of frying?

Yes, you can bake them at 400°F for 15-18 minutes, flipping halfway through. Brush both sides with oil before baking. They won't be quite as crispy as fried, but they'll still be delicious and lighter.

→ What can I substitute for the dipping sauce?

Try sweet chili sauce, sriracha mayo, ranch dressing, or a simple soy-ginger sauce. You can also serve them with ketchup or your favorite hot sauce for a simpler option.

→ How do I know when the oil is ready?

Drop a small bit of batter into the oil. If it sizzles immediately and rises to the surface, the oil is ready. If it sinks or browns too quickly, adjust the heat accordingly.