Cabbage Fritters With Dipping Sauce (Printable)

Crispy cabbage and carrot fritters with a tangy yogurt dipping sauce. Quick, savory, and perfect for any occasion.

# What You'll Need:

→ 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 fresh parsley, chopped
13 - 1/3 cup milk
14 - Vegetable oil for frying

→ 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, minced
21 - Salt and pepper to taste

# How-To Steps:

01 - In a large bowl, combine the shredded cabbage, grated carrot, and sliced spring onions.
02 - In a separate bowl, whisk together eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley until well combined.
03 - Add flour, cornstarch, and baking powder to the wet mixture. Stir until the batter is smooth with no lumps.
04 - Fold the cabbage mixture into the batter, stirring until all vegetables are evenly coated.
05 - Heat 1/4 inch of vegetable oil in a large skillet over medium heat until shimmering.
06 - Scoop approximately 2 tablespoons of batter and gently flatten into the hot oil using a spatula.
07 - Fry in batches for 3 to 4 minutes per side until golden brown and crispy. Remove to paper towels to drain excess oil.
08 - While fritters cook, combine Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, and minced garlic in a small bowl. Mix until smooth and adjust seasoning with salt and pepper.
09 - Transfer warm fritters to a serving platter and serve alongside the tangy dipping sauce.

# Expert Advice:

01 -
  • They turn a humble vegetable into something crave-worthy and golden.
  • The batter comes together in minutes with no fancy equipment needed.
  • Theyre endlessly adaptable, you can toss in whatever veggies need using up.
  • That tangy dipping sauce makes every bite feel like a treat.
02 -
  • Dont crowd the pan or the fritters will steam instead of crisp, fry them in batches and be patient.
  • If the batter seems too thick, add a splash more milk, it should be thick but still spreadable.
  • Let the oil come back up to temperature between batches or the fritters will turn greasy.
03 -
  • Press the shredded cabbage in a clean towel to remove excess moisture before mixing, this keeps the batter from getting watery.
  • Use a ice cream scoop to portion the batter evenly so all the fritters cook at the same rate.
  • If youre making a big batch, keep the finished fritters warm in a low oven while you fry the rest.
Return