Crispy Cabbage Fritters With Sauce (Printer View)

Golden crispy cabbage fritters paired with a creamy tangy sauce. Perfect appetizer ready in 35 minutes.

# What you'll need:

→ 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 whole milk
14 - Vegetable oil for frying

→ For the Dipping Sauce

15 - 1/3 cup plain Greek yogurt
16 - 2 tablespoons mayonnaise
17 - 1 tablespoon fresh 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

# Method:

01 - In a large mixing bowl, combine the shredded cabbage, grated carrot, and sliced spring onions.
02 - In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley until well combined.
03 - Add the flour, cornstarch, and baking powder to the wet mixture. Stir until the batter is smooth and lump-free.
04 - Add the cabbage mixture to the batter and mix 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 for each fritter and gently flatten in the pan. Fry in batches for 3 to 4 minutes per side until golden brown and crispy. Drain on paper towels.
07 - While fritters cook, mix all dipping sauce ingredients in a small bowl until smooth. Adjust salt and pepper to taste.
08 - Arrange warm fritters on a serving plate and place the dipping sauce in a small bowl alongside.

# Expert Advice:

01 -
  • They actually taste incredible warm or at room temperature, which means you can make them ahead and still impress people.
  • The dipping sauce is tangy and herbaceous enough to make you forget you're eating vegetables.
  • Once you nail the technique, you can swap in whatever vegetables you have on hand.
02 -
  • Oil temperature is everything—too cool and the fritters absorb oil and turn greasy, too hot and they brown before the inside cooks through, so test the temperature before you commit your whole batch.
  • Shred your cabbage finely enough that it releases moisture, which helps everything bind together rather than falling apart as you flip.
03 -
  • Don't skip the step of letting vegetables sit after shredding—if you have time, let them drain in a colander for five minutes so they release excess moisture and won't make your batter wet.
  • If you're frying multiple batches, set your finished fritters on a wire rack over a baking sheet instead of directly on paper towels, so air can circulate underneath and they stay crispier.
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