Cabbage Fritters With Dipping Sauce (Printable View)

Crispy cabbage and carrot fritters served with a tangy yogurt dipping sauce. Perfect vegetarian appetizer.

# 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 milk
14 - Vegetable oil for frying

→ For the 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, finely minced
21 - Salt and pepper to taste

# How to Make It:

01 - In a large mixing bowl, combine the shredded cabbage, grated carrot, and 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 and stir until smooth.
04 - Add the cabbage mixture to the batter and mix until the vegetables are evenly coated.
05 - Heat 1/4 inch of vegetable oil in a large skillet over medium heat until shimmering.
06 - Scoop about 2 tablespoons of batter for each fritter, gently flatten in the pan, and fry in batches for 3 to 4 minutes per side until golden brown and crispy. Drain on paper towels.
07 - Mix all dipping sauce ingredients in a small bowl until smooth. Adjust seasoning with salt and pepper to taste.
08 - Serve the warm fritters with the tangy dipping sauce on the side.

# Expert Tips:

01 -
  • They come together in under 40 minutes with ingredients you probably already have.
  • The contrast between the crispy edges and soft, savory center is completely addictive.
  • That tangy dipping sauce makes every bite feel a little more special.
02 -
  • Don't crowd the pan or the fritters will steam instead of crisp, and you'll lose that golden crunch.
  • Let the oil come back to temperature between batches or they'll soak up too much oil and turn greasy.
  • If the batter feels too thick, add a splash more milk, it should be thick but still spreadable.
03 -
  • Press the shredded cabbage gently with a towel to remove excess moisture, it helps them crisp up faster.
  • A handful of panko stirred into the batter gives an extra crunch that takes them over the top.
  • Make a double batch of the sauce, it's great on sandwiches, roasted veggies, and grilled chicken too.
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