Save My neighbor brought over a plateful of golden fritters one rainy afternoon, and I ate three before even asking what was in them. Cabbage, she said, laughing at my surprise. I had never thought of frying cabbage like this, but the crispy edges and soft, savory center made me a believer on the spot. The next week, I shredded half a head of cabbage and tried it myself, and the smell alone brought my kids running into the kitchen.
I made these for a potluck once, thinking they were too simple to impress. They disappeared faster than the fancy stuffed mushrooms someone else brought. A friend even texted me the next day asking for the recipe, and I realized that sometimes the best dishes are the ones that dont try too hard.
Ingredients
- Green cabbage: Shred it finely so it softens quickly in the pan and blends into the batter without big crunchy chunks.
- Carrot: Adds a touch of sweetness and a pop of color that makes the fritters look more inviting.
- Spring onions: Their mild sharpness balances the earthiness of the cabbage without overpowering it.
- Eggs: They bind everything together and give the fritters a tender, almost custardy center.
- All-purpose flour: Provides structure, but dont overmix or the fritters can turn dense.
- Cornstarch: This is the secret to getting that extra-crispy exterior.
- Baking powder: A tiny bit of lift makes the fritters lighter and fluffier inside.
- Garlic powder and smoked paprika: These quiet spices add warmth without making the fritters taste heavy.
- Fresh parsley: Brightens everything up and adds little flecks of green.
- Milk: Loosens the batter just enough to coat the vegetables evenly.
- Vegetable oil: Use enough to shallow fry, it creates that golden crust without deep frying.
- Greek yogurt: The tangy base of the sauce, thick and creamy.
- Mayonnaise: Adds richness and helps the sauce cling to each bite.
- Lemon juice: Cuts through the richness and wakes up all the other flavors.
- Dijon mustard: A little sharpness that makes the sauce more interesting.
- Honey: Just a drizzle to round out the tanginess.
- Garlic clove: Minced fine so it melts into the sauce without being harsh.
Instructions
- Prep the vegetables:
- Toss the shredded cabbage, grated carrot, and sliced spring onions together in a large bowl. The colors should look bright and mixed evenly.
- Mix the wet ingredients:
- Whisk the eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley until smooth and slightly frothy.
- Build the batter:
- Stir in the flour, cornstarch, and baking powder until just combined. Dont worry if its a little lumpy, overmixing makes them tough.
- Combine everything:
- Fold the vegetable mixture into the batter, stirring gently until every shred is coated. It should look chunky and thick.
- Heat the oil:
- Pour about a quarter inch of oil into a large skillet and heat over medium. Test it by dropping in a tiny bit of batter, it should sizzle right away.
- Fry the fritters:
- Scoop about two tablespoons of batter per fritter and flatten gently with the back of the spoon. Fry for three to four minutes per side until deeply golden and crispy, then drain on paper towels.
- Make the dipping sauce:
- While the fritters cook, whisk together the yogurt, mayo, lemon juice, mustard, honey, and minced garlic in a small bowl. Taste and adjust the salt and pepper.
- Serve warm:
- Pile the fritters on a plate and set the sauce alongside. They taste best when theyre still hot and crispy.
Save One evening I served these with nothing but a green salad, and my husband looked skeptical until he tried one. He ended up eating five and asking why we didnt make them more often. Its the kind of meal that feels light but satisfying, and somehow always tastes better than you expect.
Make Them Your Own
Ive added shredded zucchini when I had extra from the garden, and once I threw in a handful of corn kernels just to see what would happen. Both were delicious. You can also swap the parsley for cilantro or dill depending on what mood youre in, and a pinch of chili flakes in the batter makes them a little more exciting.
Storage and Reheating
Leftovers keep in the fridge for up to three days, though they lose some crispness. I reheat them in a hot oven or even an air fryer to bring back that crunch, microwaving makes them soggy. The dipping sauce stays fresh for about a week and actually tastes better the next day when the garlic mellows out.
Serving Suggestions
These fritters work as a snack, a side dish, or even a light lunch if you add a fried egg on top. Ive served them at brunch alongside smoked salmon and cream cheese, and theyve also appeared at dinnertime next to roast chicken. Theyre one of those recipes that fit into almost any meal without feeling out of place.
- Serve them with hot sauce or sweet chili sauce if you want something bolder than the yogurt dip.
- Add a squeeze of lime right before eating for a bright, fresh finish.
- Pair them with a cold beer or iced tea on a warm evening.
Save These fritters have become one of those recipes I turn to when I want something comforting but not heavy, something that feels like a small celebration even on an ordinary Tuesday. I hope they find a spot in your rotation too.
Recipe FAQs
- → 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 extra crispiness, though they won't be as crispy as fried versions.
- → How do I prevent the fritters from falling apart while cooking?
Make sure your batter isn't too wet. The vegetables should be well-coated but not swimming in batter. Also, avoid flipping them too early—wait until the edges are golden and set.
- → Can I make the batter ahead of time?
It's best to fry them immediately after mixing, as the cabbage releases moisture over time which can make the batter watery. However, you can prep the vegetables and dry ingredients separately in advance.
- → What can I substitute for the Greek yogurt in the dipping sauce?
Sour cream works perfectly as a substitute. For a dairy-free option, use coconut yogurt or a vegan mayo-based sauce with the same seasonings.
- → How do I store leftover fritters?
Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer for 5-7 minutes to restore crispiness.
- → Can I freeze these fritters?
Yes, freeze cooked and cooled fritters in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 375°F for 12-15 minutes.