Cabbage Fritters With Dipping Sauce (Printable)

Crispy golden fritters made with cabbage, carrots, and spring onions, served with a tangy yogurt-based 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

# How to make it:

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 3–4 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.

# Recipe Expert Tips:

01 -
  • They come together in under 40 minutes from start to finish, no waiting around.
  • The ratio of crispy outside to tender inside is honestly addictive, especially when you nail the oil temperature.
  • That dipping sauce transforms them from snack to something you'd serve at a dinner party.
02 -
  • The oil temperature is everything; too cool and you get greasy soggy fritters, too hot and they brown before cooking through in the middle.
  • Don't skip squeezing the shredded vegetables, even though it feels like you're throwing away good stuff; that liquid is what makes them soggy instead of crispy.
03 -
  • Keep a small bowl of batter nearby while frying so you can quickly scoop new fritters without your oil temperature dropping.
  • If your sauce breaks or looks separated, whisk in a tablespoon of milk or water and it'll come back together smoothly.
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