Cabbage Fritters With Dipping Sauce

The smell of cabbage hitting hot oil took me back to my grandmother's kitchen, where she'd whip up vegetable fritters whenever we dropped by unexpectedly. I've tweaked her method over the years, but that golden crunch and tender heart remains exactly the same.

Last summer, I made these for a backyard barbecue when my friend announced she'd gone vegetarian. Everyone crowded around the platter, and even the confirmed meat eaters kept going back for thirds. Now they're my go-to whenever I need something that feels special but doesn't require hours of prep.

Ingredients

• 3 cups finely shredded green cabbage: The backbone of these fritters, so shred it finely for even cooking
• 1 medium carrot, grated: Adds natural sweetness and a gorgeous color contrast
• 2 spring onions, finely sliced: Use both white and green parts for mild onion flavor throughout
• 2 large eggs: Room temperature eggs bind everything together better
• 1/2 cup all-purpose flour: The structure builder that keeps them from falling apart
• 1/4 cup cornstarch: My secret for that restaurant style crisp exterior
• 1/2 tsp baking powder: Gives them a little lift so they're not dense
• 1/2 tsp salt: Enhances all the vegetable flavors without overpowering
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• 1/2 tsp garlic powder: Distributes garlic flavor evenly without any burnt bits
• 1/2 tsp smoked paprika: Optional but adds a subtle smoky depth everyone notices
• 2 tbsp chopped fresh parsley: Brightens everything up and makes them look gorgeous
• 1/3 cup milk: Thins the batter to just the right consistency
• Vegetable oil, for frying: Canola or grapeseed work beautifully

Instructions

Prep your vegetables:

In a large bowl, combine the shredded cabbage, grated carrot, and spring onions until they're evenly distributed

Make the batter base:

In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley until smooth

Add the dry ingredients:

Stir in the flour, cornstarch, and baking powder until no lumps remain

Combine everything:

Pour the batter over the vegetables and mix until every piece is coated

Heat your oil:

Warm 1/4 inch of vegetable oil in a large skillet over medium heat until it shimmers

Shape the fritters:

Scoop about 2 tablespoons of batter per fritter into the pan, gently flattening each with the back of your spoon

Fry to golden:

Cook for 3 to 4 minutes per side until deep golden brown, then drain on paper towels

Whisk the sauce:

Mix all dipping sauce ingredients in a small bowl until smooth, then season to taste

Serve immediately:

Plate the warm fritters with the sauce on the side for dipping

Pin

These became a regular in my rotation after a rainy Tuesday when I had nothing but a head of cabbage and some eggs. Now they're my favorite way to use up leftover vegetables from the crisper drawer.

Getting the Perfect Crisp

The oil temperature matters more than you'd think. Too low and they absorb oil, too high and they burn before cooking through. I keep a thermometer in my kitchen now, and medium heat usually gives me that ideal 350°F sweet spot.

Making Them Ahead

You can mix the batter hours before frying and keep it refrigerated. The vegetables actually soften slightly in the mixture, which I've grown to love. Just give it a quick stir before scooping into the hot oil.

Serving Ideas

Beyond the dipping sauce, these work beautifully as a slider topping or crumbled over salads. I've even served them as a side with roasted chicken.

• Try sriracha in the sauce if you like heat
• Fresh herbs work well in the batter too
• Leftovers reheat surprisingly well in a toaster oven

Pin

There's something deeply satisfying about transforming the most modest ingredients into something irresistible. These fritters have saved more weeknight dinners than I can count.

Recipe FAQs

→ How do I ensure my fritters are crispy?

Achieving crispy fritters starts with the right oil temperature and not overcrowding the pan. Ensure the oil is hot enough before adding the batter. Frying for 3-4 minutes per side until golden brown will develop a perfect crunchy texture. You can also add a handful of panko breadcrumbs to the batter for extra crunch.

→ Can I make these fritters ahead of time?

While best enjoyed warm and fresh, you can prepare the batter a few hours in advance and store it in the refrigerator. Fritters can be fried and then reheated gently in an oven or air fryer to restore crispiness, though fresh is always superior.

→ What can I substitute for Greek yogurt in the dipping sauce?

If Greek yogurt isn't available or preferred, sour cream makes an excellent substitute for the dipping sauce. It will provide a similar creamy texture and tangy flavor profile that complements the fritters well.

→ Are these fritters suitable for dietary restrictions?

The basic fritter mixture contains eggs, dairy (milk), and gluten (all-purpose flour). For a gluten-free option, substitute with a gluten-free flour blend. For dairy-free, use a plant-based milk alternative and a dairy-free yogurt or sour cream for the sauce. Always check ingredient labels for specific dietary needs.

→ How can I add more flavor or a spicy kick to the fritters?

You can enhance the flavor profile by adding a pinch of chili flakes to the fritter batter for a spicy kick. A dash of smoked paprika is also listed as optional, which adds a lovely smoky depth. Experiment with other herbs or a dash of finely minced ginger for more complexity.

→ What is the best way to shred cabbage for fritters?

Finely shredding the cabbage is key for fritters. You can use a sharp knife, a mandoline slicer (with caution), or the shredding disk of a food processor. The goal is thin, uniform pieces that will cook evenly and integrate well into the batter without being too chunky.