Pin It The smell of frying cabbage always reminds me of lazy Sunday afternoons when I needed something quick but satisfying. I had half a cabbage sitting in the crisper and no plan for dinner, so I started shredding it into a bowl, thinking I'd figure it out as I went. What came out of that skillet was golden, crispy, and so good I ate three straight from the pan. Now these fritters show up whenever I want something comforting without much fuss.
I made these for a friend who swore she didn't like cabbage, and she polished off five before admitting they were incredible. There's something about frying vegetables in a light, seasoned batter that changes everything. The kitchen smelled like a street fair, and we stood around the stove eating them hot, barely letting them cool. It became our thing whenever she came over, and she still asks if I'm making the cabbage things.
Ingredients
- Green cabbage: Shred it fine so it cooks evenly and crisps up beautifully in the hot oil.
- Carrot: Adds a touch of sweetness and a pop of color that makes each fritter look more vibrant.
- Spring onions: Their mild bite balances the cabbage without overpowering the batter.
- Eggs: They bind everything together and give the fritters structure so they hold their shape in the pan.
- All-purpose flour and cornstarch: This combo creates a light, crispy coating that doesn't get heavy or soggy.
- Baking powder: Just a little lift makes the inside tender and airy instead of dense.
- Smoked paprika: Optional, but it adds a subtle warmth that deepens the flavor.
- Fresh parsley: Brightens everything up and adds a hint of freshness to each bite.
- Milk: Loosens the batter just enough to coat the vegetables without drowning them.
- Vegetable oil: For frying, choose something neutral with a high smoke point.
- Greek yogurt and mayonnaise: Together they make a creamy, tangy base for the sauce that clings to each fritter.
- Lemon juice and Dijon mustard: Sharp and bright, they cut through the richness and wake up your taste buds.
- Honey: A small drizzle balances the tang and rounds out the sauce.
- Garlic: Minced fine, it adds a punchy backdrop without being too strong.
Instructions
- Prep the vegetables:
- Toss the shredded cabbage, grated carrot, and sliced spring onions in a large bowl. Make sure everything is mixed evenly so each fritter gets a good balance of flavor.
- Mix the wet ingredients:
- Whisk together the eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley until smooth and well combined.
- Add the dry ingredients:
- Stir in the flour, cornstarch, and baking powder until you have a thick, cohesive batter with no lumps.
- Combine with vegetables:
- Fold the cabbage mixture into the batter, making sure every shred is coated. It should look chunky and hold together when scooped.
- Heat the oil:
- Pour about a quarter inch of vegetable oil into a large skillet and set it over medium heat. Let it get hot but not smoking.
- Form and fry the fritters:
- Scoop about 2 tablespoons of batter per fritter, gently flatten them in the pan, and fry in batches for 3 to 4 minutes per side until golden and crispy. Drain on paper towels.
- Make the dipping sauce:
- While the fritters cook, whisk together the yogurt, mayonnaise, lemon juice, mustard, honey, and garlic in a small bowl. Taste and adjust the seasoning as needed.
- Serve warm:
- Arrange the hot fritters on a plate and serve with the tangy sauce on the side for dipping.
Pin It One evening I brought a platter of these to a potluck, and they disappeared before the main course even hit the table. People kept asking what was in them, surprised that something so simple could taste this good. I realized then that the best recipes aren't always the fancy ones, sometimes it's the humble ones that stick with you. These fritters became my go to whenever I wanted to feel like I was sharing something real.
Getting the Perfect Texture
The key to crispy fritters is all in the oil temperature and how you handle the batter. If the oil isn't hot enough, they'll absorb it and turn limp, but too hot and they'll burn before cooking through. I learned to test it by dropping a tiny bit of batter in first, if it sizzles immediately and floats, you're ready. Also, resist the urge to flip them too early, let them set and brown before you turn them or they'll fall apart.
Making Them Your Own
This recipe is forgiving and loves a little improvisation. I've added grated zucchini, chopped spinach, even leftover cooked corn, and they all turned out great. If you like heat, stir in some chili flakes or a dash of hot sauce into the batter. You can also swap the parsley for cilantro or dill depending on what you have around, each herb gives it a different personality.
Storage and Reheating
Leftover fritters keep well in the fridge for up to three days in an airtight container. I reheat them in a hot oven or toaster oven instead of the microwave, which keeps them crispy instead of soggy. You can even freeze them after frying, then reheat straight from frozen at 375 degrees F for about 10 minutes.
- Store the dipping sauce separately so it stays fresh and tangy.
- Let fritters cool completely before stacking them to avoid steam making them soft.
- Reheat in a single layer on a baking sheet for the best texture.
Pin It These fritters have a way of turning an ordinary afternoon into something a little more enjoyable. Serve them warm, dip them generously, and enjoy every crispy, savory bite.
Recipe Questions & Answers
- → Can I make these fritters ahead of time?
Yes, you can prepare the batter up to 2 hours in advance and refrigerate it. For best results, fry them just before serving to maintain crispiness. Leftover cooked fritters can be reheated in the oven at 350°F for 5-7 minutes.
- → What oil is best for frying these fritters?
Vegetable oil, canola oil, or sunflower oil work best due to their high smoke points and neutral flavors. Avoid olive oil as it can burn at the required frying temperature.
- → How do I prevent the fritters from falling apart?
Make sure to squeeze excess moisture from the shredded cabbage before mixing. The combination of flour, cornstarch, and eggs creates a binding batter. Don't flip them too early—wait until they're golden and set on one side.
- → Can I bake these instead of frying?
Yes, you can bake them at 400°F for 15-20 minutes, flipping halfway through. Brush lightly with oil for crispiness, though they won't be quite as crispy as the fried version.
- → What can I substitute for the dipping sauce?
You can use sweet chili sauce, sriracha mayo, tzatziki, or a simple soy-ginger dipping sauce. Any creamy or tangy condiment pairs well with these savory fritters.
- → How do I store leftover fritters?
Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore crispiness. They can also be frozen for up to 1 month.