Cabbage Fritters Dipping Sauce

The first time I made cabbage fritters, I was honestly just trying to use up a massive head of green cabbage that had been sitting in my crisper drawer for days. My roommate walked in mid-frying, gave me this skeptical look, and asked if I was making hash browns. One bite later and she was hovering over the pan, asking when they'd be ready. Now I keep cabbage in my fridge specifically for these moments.

Last summer I made these for a backyard gathering and watched my friend's kids—who normally turn their noses up at anything cabbage-related—polish off half the batch before the adults even got seconds. My friend whispered, 'What did you actually put in these?' and I had to promise her the recipe before she let me leave. Sometimes the simplest foods are the ones that surprise people the most.

Ingredients

• 3 cups finely shredded green cabbage: The star of the show, so shred it finely for the best texture
• 1 medium carrot, grated: Adds subtle sweetness and beautiful color throughout
• 2 spring onions, finely sliced: Mild onion flavor that blends perfectly without overpowering
• 2 large eggs: Bind everything together while keeping the inside tender
• 1/2 cup all-purpose flour: The structure that helps these hold their shape beautifully
• 1/4 cup cornstarch: My secret ingredient for that extra crispy exterior we all want
• 1/2 tsp baking powder: Gives them just enough lift to stay light, not dense
• 1/2 tsp salt: Essential to bring out all the vegetable flavors
• 1/4 tsp black pepper: A little heat that balances the sweetness
• 1/2 tsp garlic powder: Deep savory notes without any raw garlic bite
• 1/2 tsp smoked paprika: Optional but adds this incredible smoky depth
• 2 tbsp chopped fresh parsley: Fresh pops of color and mild herbal brightness
• 1/3 cup milk: Creates a pourable batter that coats everything evenly
• Vegetable oil, for frying: Neutral flavor lets the fritters shine
• 1/3 cup plain Greek yogurt: Creamy base for the sauce with a nice tang
• 2 tbsp mayonnaise: Makes the dipping sauce luxuriously smooth
• 1 tbsp lemon juice: Bright acid that cuts through the fried richness
• 1 tsp Dijon mustard: Sharp edge that keeps the sauce interesting
• 1/2 tsp honey: Just enough sweetness to balance all the tangy flavors
• 1 small garlic clove, finely minced: Fresh kick that makes the sauce irresistible

Instructions

Prep your vegetables:

In a large bowl, combine the shredded cabbage, grated carrot, and spring onions until everything is evenly distributed

Mix the wet ingredients:

In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley until frothy

Combine the batter base:

Add the flour, cornstarch, and baking powder to the wet mixture, stirring until completely smooth with no lumps remaining

Coat the vegetables:

Pour the batter over the cabbage mixture, folding gently until every piece is evenly coated

Heat your oil:

Warm 1/4 inch of vegetable oil in a large skillet over medium heat until it shimmers slightly

Shape the fritters:

Scoop about 2 tablespoons of batter per fritter into the pan, gently flattening each with the back of your spoon

Fry to perfection:

Cook 3 to 4 minutes per side until deep golden brown and crispy, then drain on paper towels

Whisk the sauce:

Mix all dipping sauce ingredients in a small bowl until silky smooth, then taste and adjust the seasoning

Serve immediately:

Arrange warm fritters on a platter with the sauce alongside for dipping

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My mom called me while I was testing this recipe, and I could hear her skepticism through the phone when I described what I was making. Two weeks later she texted me a picture of her own batch with the caption 'I made these three times this week.' That is when I knew these were special enough to share with everyone.

Make Ahead Success

You can shred the vegetables and mix the sauce up to a day ahead, keeping everything refrigerated in separate containers. The batter should be made fresh though, otherwise the vegetables release too much moisture and your fritters will not crisp up properly. Trust me, I learned this the hard way at a dinner party where I ended up with sad, soggy patties instead of the golden beauties I had planned.

Flavor Variations

Sometimes I crumble feta cheese into the batter for a salty tang that pairs beautifully with the fresh herbs. Other times I add diced jalapeño when I want to turn up the heat. My husband loves it when I add chopped fresh dill instead of parsley and a tablespoon of fresh lemon zest to the batter itself. The base recipe is so forgiving that almost any herb or cheese addition will work.

Serving Ideas

These fritters make an unexpected but welcome addition to any brunch spread alongside eggs and fresh fruit. For dinner, serve them as a side dish alongside roasted chicken or fish. I have even turned them into a light supper by serving with a big green salad and an extra bowl of sauce on the side for drizzling. They are versatile enough to work as an appetizer, snack, or even a main course when you are feeling casual.

• Try them as a burger patty alternative for a vegetarian dinner
• Cook them smaller and serve as cocktail party bites
• Keep leftover fritters in the fridge and reheat in a toaster oven to restore the crunch

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There is something so satisfying about turning a simple head of cabbage into something that makes people gather around the kitchen, hungry and curious. These fritters have become my go-to whenever I want to feed people something that feels special but comes together without any fuss.

Common Questions

→ How do I get my fritters extra crispy?

For added crunch, consider incorporating a handful of panko breadcrumbs into the batter mix. Ensure the oil is hot enough, but not smoking, and don't overcrowd the pan during frying to maintain a consistent temperature and achieve a golden-brown, crispy exterior.

→ Can I prepare the batter ahead of time?

While the fritter batter is best used fresh for optimal texture, you can shred the vegetables and mix the dry ingredients a day in advance. Store them separately and combine just before frying to prevent the vegetables from releasing too much moisture.

→ What can I substitute for Greek yogurt in the dipping sauce?

If Greek yogurt isn't available, sour cream makes an excellent substitute for the dipping sauce, providing a similar creamy texture and tangy flavor profile. Adjust other seasonings like lemon juice or honey to taste.

→ Are these fritters suitable for vegetarians?

Yes, these savory fritters are entirely vegetarian, relying on fresh cabbage, carrots, and eggs as their primary components. They make a wonderful plant-based appetizer or snack option.

→ Can I make these gluten-free?

Absolutely. To make gluten-free fritters, simply substitute the all-purpose flour with a gluten-free flour blend. Always check the label of your chosen blend to ensure it's suitable for frying and baking applications.

→ How long do cooked fritters last?

Cooked fritters are best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a toaster oven or air fryer for best crispness.