Cabbage Fritters With Dipping Sauce

My roommate walked into the kitchen while I was squeezing water out of shredded cabbage between my palms and looked genuinely concerned. "Are you okay?" she asked, watching me massage a bowl of vegetables like they owed me money. I explained that removing excess moisture was the secret to crispy fritters, and she watched with fascination as each handful released a surprising amount of liquid. By the time the first batch hit the hot oil, the whole apartment smelled like savory comfort, and her skepticism vanished completely.

Last summer I made these for a backyard barbecue when someone mentioned they were vegetarian, and I panicked because the grill was already loaded with burgers. These fritters saved the day, and honestly, the meat eaters were hovering around the platter just as much as everyone else. There is something deeply satisfying about watching people reach for seconds when the main ingredient is cabbage.

Ingredients

• 3 cups finely shredded green cabbage: Squeeze it dry after shredding to prevent soggy fritters, this one step makes all the difference
• 1 medium carrot, grated: Adds sweetness and color that balances the savory elements beautifully
• 2 spring onions, finely sliced: Use both the white and green parts for mild onion flavor throughout
• 2 large eggs: Room temperature eggs bind everything together better
• 1/2 cup all-purpose flour: Provides structure while keeping the texture light
• 1/4 cup cornstarch: The secret ingredient for extra crispy edges
• 1/2 tsp baking powder: Helps them puff slightly for a tender interior
• 1/2 tsp salt: Enhances all the vegetables natural flavors
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• 1/2 tsp garlic powder: Distributes garlic flavor evenly without any harsh bits
• 1/2 tsp smoked paprika: Completely optional but adds a lovely depth
• 2 tbsp chopped fresh parsley: Brings brightness and makes them look finished
• 1/3 cup milk: Creates a pourable batter that coats vegetables evenly
• Vegetable oil: You need about 1/4 inch in the pan for proper frying
• 1/3 cup plain Greek yogurt: Makes the sauce tangy and creamy
• 2 tbsp mayonnaise: Adds richness and body to the dipping sauce
• 1 tbsp lemon juice: Fresh squeezed cuts through the fried elements
• 1 tsp Dijon mustard: Provides a subtle sharpness
• 1/2 tsp honey: Just enough to balance the acidity
• 1 small garlic clove, finely minced: Fresh garlic is nonnegotiable here
• Salt and pepper: Taste and adjust until it sings

Instructions

Prepare the vegetables:

Combine shredded cabbage, grated carrot, and sliced spring onions in a large bowl, then squeeze handfuls firmly to remove excess water before adding to the batter mixture.

Make the wet mixture:

Whisk together eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley until fully blended and frothy.

Add the dry ingredients:

Sprinkle flour, cornstarch, and baking powder into the wet mixture and stir until completely smooth with no lumps remaining.

Combine everything:

Pour the batter over your prepared vegetables and fold gently until every piece is evenly coated.

Heat the oil:

Pour vegetable oil into a large skillet until about 1/4 inch deep and heat over medium until shimmering.

Fry the fritters:

Scoop about 2 tablespoons of batter per fritter into the hot oil, gently flatten with the back of your spoon, and cook for 3 to 4 minutes per side until deep golden brown and crispy.

Drain and rest:

Transfer finished fritters to paper towels to drain while you cook the remaining batches.

Mix the dipping sauce:

Combine Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, and minced garlic in a small bowl until smooth and creamy.

Season the sauce:

Taste and add salt and pepper as needed, then serve alongside warm fritters immediately.

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My mother started making these when she discovered she could not eat gluten anymore, and honestly, no one in the family even noticed the difference. That is how I learned that the best comfort food does not need to be complicated to be memorable.

Making Them Ahead

You can prepare the vegetable mixture and batter separately up to four hours before cooking. Keep them refrigerated and combine just before frying for the crispiest results.

Freezing Instructions

Fry and cool the fritters completely, then freeze them in a single layer on a baking sheet before transferring to a freezer bag. Reheat in a 375°F oven for 10 minutes to restore crispness.

Serving Suggestions

These work beautifully as a light dinner alongside a simple green salad and some crusty bread. They also make an unexpected but welcome addition to any brunch spread.

• Sprinkle extra fresh parsley on top for color
• Offer hot sauce on the side for heat lovers
• Keep them warm in a 200°F oven until ready to serve

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There is something magical about turning simple vegetables into something that makes people gather around the kitchen counter, chatting while the oil sizzles away.

Recipe FAQs

→ How can I make these fritters even crunchier?

For an extra satisfying crunch, consider adding a handful of panko breadcrumbs directly into the fritter batter. This will enhance their crispy exterior when fried.

→ Are there options to make this dish gluten-free?

Yes, absolutely. You can easily make these fritters gluten-free by substituting the all-purpose flour with a high-quality gluten-free flour blend. Always check the label to ensure it's suitable for frying.

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

If you prefer an alternative to Greek yogurt, sour cream makes an excellent substitution in the dipping sauce. It will provide a similar creamy texture and tangy profile.

→ Can I add a spicy kick to these fritters?

Certainly! To introduce a bit of heat, simply add a pinch or two of chili flakes to the fritter batter before frying. Adjust the amount according to your preference for spice.

→ What are the primary vegetables used in these fritters?

The main vegetables in these delightful fritters are finely shredded green cabbage, grated carrot, and fresh spring onions. They provide both flavor and texture to the savory patties.