Crispy Cabbage Fritters With Sauce (Print View)

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

# Components:

→ 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 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 crisp up beautifully in just minutes, turning humble cabbage into something irresistibly crunchy and golden.
  • The dipping sauce tastes restaurant-quality but comes together faster than you'd expect, balancing tanginess with a subtle sweetness.
  • This recipe proves you don't need complicated techniques or fancy ingredients to impress people at the table.
02 -
  • Shredding your cabbage too coarse will leave you with chunks that don't cook through, so invest a minute in making those strands as fine as possible and you'll notice the difference immediately.
  • The oil temperature matters more than you'd think, so if your first fritter browns too fast on the outside before it's cooked through inside, lower the heat slightly and wait a few more seconds before the next batch.
03 -
  • Pat your shredded vegetables dry before mixing so you control the moisture in your batter instead of letting them decide how wet everything becomes.
  • Keep your oil at the right temperature by checking it with a test fritter first, which also tells you if your timing is right before you commit the whole batch.
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