Save My neighbor knocked on the door one evening with a plate of golden fritters still warm from her pan, and I was instantly hooked by that crispy exterior and the tender vegetables inside. She wouldn't share her exact recipe that night, but over the following weeks I reverse-engineered it in my own kitchen through trial and error. These cabbage fritters became my go-to when I needed something quick but impressive, something that could disappear in minutes whether served as a snack or appetizer. The real magic happens when you pair them with that tangy dipping sauce, which cuts through the richness perfectly. Now I make a double batch whenever friends come over.
I'll never forget the afternoon my daughter's friend came home from school and watched me frying these straight from the bowl, asking for seconds before the first batch even cooled down. That moment taught me these fritters bridge something special between casual weeknight cooking and genuine entertaining, no pretense required. What started as an evening experiment became the snack request I hear most often now.
Ingredients
- Finely shredded green cabbage (3 cups): This becomes incredibly tender when cooked but maintains a subtle texture that prevents the fritters from feeling dense, so don't skip the fine shredding step.
- Grated carrot (1 medium): The natural sweetness balances the earthiness and adds a touch of moisture, plus those flecks of orange make them look more appealing.
- Spring onions (2, finely sliced): They provide an onion bite without overpowering, so slice them thin to distribute the flavor evenly throughout the batter.
- Large eggs (2): These bind everything together and help create that golden crust, so room temperature eggs mix more smoothly with the other wet ingredients.
- All-purpose flour and cornstarch (1/2 cup and 1/4 cup): This combination gives you structure without toughness, while the cornstarch adds extra crispness that regular flour alone won't achieve.
- Baking powder (1/2 tsp): This creates those tiny air pockets that make the interiors light and fluffy rather than heavy and dense.
- Garlic powder and smoked paprika (1/2 tsp each): Garlic powder keeps things subtle while smoked paprika adds depth without moisture, and you can skip the paprika if you prefer but it really does elevate the flavor.
- Fresh parsley (2 tbsp chopped): This brightens the whole thing with a fresh note and looks pretty scattered through the batter.
- Milk (1/3 cup): It loosens the batter to the right consistency where it still clings to the vegetables but flows enough to coat them evenly.
- Vegetable oil for frying: Use something neutral like canola or vegetable oil that won't compete with the delicate flavors and can handle the medium heat without smoking.
- Greek yogurt (1/3 cup): The tang cuts through richness beautifully and makes the sauce feel indulgent without being heavy.
- Mayonnaise (2 tbsp): This creates smoothness and richness while helping the sauce cling to each fritter.
- Lemon juice, Dijon mustard, and honey (1 tbsp, 1 tsp, and 1/2 tsp): These three work together to balance acidity, sharpness, and subtle sweetness so the sauce feels complex and sophisticated.
- Fresh garlic (1 small clove, minced): Mince it finely and add just before serving so it doesn't overpower the other flavors with a raw edge.
Instructions
- Prep your vegetables with intention:
- Shred your cabbage fine enough that it releases its moisture and becomes almost delicate, then pat the carrot dry so excess water doesn't make your batter soggy. The spring onions should be thin enough that they disappear into the mixture but leave their flavor behind.
- Build your wet foundation:
- Whisk those eggs with milk and all your seasonings until the mixture looks smooth and pale, making sure the salt dissolves completely so you don't get gritty spots in the final fritters. This is also where you add the paprika if you're using it, so stir until the color is even.
- Create the batter base:
- Fold your flour, cornstarch, and baking powder into the wet mixture gently so you don't overwork the gluten, which would make the fritters tough instead of tender. The moment when you can see no more white flour streaks is when you stop stirring.
- Combine with care:
- Add your vegetable mixture to the batter and fold it together using a spatula or large spoon until every shred of cabbage is coated in that golden mixture. Don't be aggressive here, just make sure nothing is dry or exposed.
- Heat your oil properly:
- Let that 1/4 inch of oil in your skillet heat over medium heat for a couple of minutes until it shimmers and a tiny piece of batter sizzles immediately when it hits the pan. If it smokes, your heat is too high and your fritters will brown too fast on the outside while staying raw inside.
- Shape and fry with confidence:
- Scoop roughly 2 tablespoons of batter into your hot oil using a sturdy spoon, then gently flatten it with the back of that spoon to create a fritter about 1/4 inch thick. Give it a few seconds to set before you try to move it so it doesn't fall apart.
- Master the flip:
- After 3 to 4 minutes when the underside turns deep golden brown, flip using a slotted spatula and cook the other side for the same time until it's equally golden. You'll know it's done when it feels firm to the touch and sounds crispy when you tap it.
- Drain and rest:
- Place each finished fritter on a paper towel lined plate where it will continue to crisp up as it cools slightly. Don't stack them while they're hot or they'll steam and lose that wonderful crunch.
- Whisk your sauce while fritters cook:
- Combine all sauce ingredients in a small bowl and stir until perfectly smooth and creamy, tasting as you go so you can adjust the lemon juice or honey to your preference. If it seems too thick, a splash of water will loosen it right up.
- Bring everything together:
- Serve the warm fritters in a pile or arranged on a plate with that tangy sauce in a small bowl alongside, letting people dunk as they wish. The warmth of the fritters against the cool sauce is part of what makes this so satisfying.
Save There's a moment when you pull a fritter from the oil and see it's perfectly golden, still making that sizzling sound, and you realize you've created something that tastes like so much more than the simple ingredients suggest. That's when these become more than just food, they become a small victory in the kitchen.
Variations That Keep Things Interesting
Once you nail the basic version, you can play with this recipe without losing what makes it work in the first place. I've added everything from shredded zucchini to finely chopped fresh herbs, and the structure holds up beautifully as long as you don't add too much extra moisture. The panko breadcrumb addition is genuine magic if you want maximum crunch, stirred into the batter instead of coating the outside.
Making It Your Own
The dipping sauce is just as customizable as the fritters themselves, and this is where you can make the recipe feel uniquely yours. Sour cream works in place of yogurt if that's what you have, while sriracha or hot sauce transforms it into something with real heat, and a touch of minced dill shifts the whole flavor profile toward something more garden-fresh.
Storage and Serving Wisdom
These fritters taste best fresh and warm, but you can make them ahead and reheat them in a 350 degree oven for about 5 minutes until they recover their crispness. The dipping sauce keeps in the fridge for several days and actually develops better flavor as it sits, so feel free to make it the day before and let the flavors get to know each other.
- For extra crunch that changes the texture in the best way, stir a handful of panko breadcrumbs into the batter right before you start frying.
- If you love heat, add a pinch of chili flakes or cayenne to both the batter and the sauce for a fritter that tingles all the way through.
- These freeze beautifully before cooking, so you can shape them, flash freeze on a tray, then transfer to a bag and fry straight from frozen with just an extra minute per side.
Save These cabbage fritters have a way of disappearing faster than you'd expect, and that's the whole point. Make them when you want something that feels both effortless and special.
Recipe FAQ
- → Can I bake these fritters instead of frying them?
Yes, you can bake them at 400°F (200°C) for 20-25 minutes, flipping halfway through. Brush with oil for better browning, though they won't be quite as crispy as fried versions.
- → How do I keep the fritters from falling apart while cooking?
Make sure to squeeze excess moisture from the shredded cabbage before mixing. The batter should be thick enough to hold together. Let them cook undisturbed for 3-4 minutes before flipping to develop a proper crust.
- → Can I prepare the batter ahead of time?
The batter is best used immediately after mixing. If you need to prepare ahead, keep the dry and wet ingredients separate and combine them just before frying for optimal texture.
- → What other vegetables can I add to these fritters?
Zucchini, bell peppers, corn kernels, or finely chopped broccoli work well. Just make sure to remove excess moisture from watery vegetables like zucchini by salting and squeezing them first.
- → How should I store leftover fritters?
Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or air fryer for 5-7 minutes to restore crispiness. They can also be frozen for up to 2 months.
- → Can I make the dipping sauce dairy-free?
Yes, substitute the Greek yogurt with coconut yogurt or cashew cream, and use vegan mayonnaise. The flavor will be slightly different but still delicious with the lemon and mustard.