Save to Pinterest One rainy afternoon, I opened the fridge and found half a cabbage I'd forgotten about, a lone carrot, and not much else. Instead of ordering takeout, I grabbed a mixing bowl and decided to experiment. What started as a salvage mission turned into one of my most requested recipes. The sizzle of the first fritter hitting hot oil filled the kitchen with a smell so good my neighbor texted asking what I was cooking.
I made these for a potluck once, unsure if anyone would go for fried cabbage. They disappeared faster than the fancy cheese platter. My friend Maya cornered me in the kitchen, sauce on her thumb, demanding the recipe. Now she makes them for her kids after school, and they fight over the last one.
Ingredients
- Green cabbage: Shred it finely so the fritters hold together and cook evenly, and make sure to squeeze out any excess moisture with a clean towel.
- Carrot: Adds natural sweetness and a pop of color that makes each bite more interesting.
- Spring onions: Their mild onion flavor works better here than regular onions, which can overpower the delicate cabbage.
- Eggs: They bind everything together and give the fritters structure, so don't skip or reduce them.
- All purpose flour: Provides the base for a light, crispy coating without making the batter too heavy.
- Cornstarch: This is the secret to extra crispiness on the outside while keeping the inside tender.
- Baking powder: Just a touch gives the fritters a slight lift and makes them less dense.
- Garlic powder and smoked paprika: These add warmth and depth without needing to chop fresh garlic or roast peppers.
- Fresh parsley: Brings a bright, fresh note that cuts through the richness of frying.
- Milk: Loosens the batter just enough to coat the vegetables without being runny.
- Vegetable oil: Use a neutral oil with a high smoke point, and keep the layer shallow for even frying.
- Greek yogurt and mayonnaise: Together they create a creamy, tangy base for the sauce that clings to every bite.
- Lemon juice and Dijon mustard: These add brightness and a slight sharpness that balances the richness of the fritters.
- Honey: A small drizzle rounds out the sauce and keeps it from tasting too acidic.
- Garlic clove: Fresh minced garlic in the sauce is worth the effort, it makes everything taste alive.
Instructions
- Prep the vegetables:
- Combine the shredded cabbage, grated carrot, and sliced spring onions in a large bowl, tossing them together with your hands to distribute evenly. If the cabbage feels wet, press it gently in a towel to remove moisture.
- Make the wet mixture:
- Whisk together the eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley until smooth and slightly frothy. This is your flavor base, so taste it and adjust the seasoning now.
- Build the batter:
- Stir the flour, cornstarch, and baking powder into the wet mixture, whisking until no lumps remain. The batter should be thick but pourable, like pancake batter.
- Combine everything:
- Fold the vegetable mixture into the batter, stirring until every shred of cabbage is coated. Let it sit for a minute so the flour absorbs some of the vegetable moisture.
- Heat the oil:
- Pour about a quarter inch of vegetable oil into a large skillet and heat over medium until a drop of batter sizzles immediately. Don't let it smoke or the fritters will burn before cooking through.
- Fry the fritters:
- Scoop about 2 tablespoons of batter per fritter and drop it gently into the hot oil, flattening it slightly with the back of the spoon. Fry in batches for 3 to 4 minutes per side until golden brown and crispy, then drain on paper towels.
- Make the dipping sauce:
- While the fritters cook, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, and minced garlic in a small bowl. Taste and adjust salt, pepper, or lemon juice to your liking.
- Serve warm:
- Arrange the fritters on a plate with the dipping sauce on the side and serve immediately while they are still crispy. They are best eaten right away, but they reheat surprisingly well in a hot oven.
Save to Pinterest The first time I served these at a family dinner, my uncle ate four before the main course even arrived. He looked up, embarrassed, and said they reminded him of something his grandmother used to make, though hers had zucchini. That is when I realized food does not need to be fancy to bring people back to a moment they thought they had forgotten.
How to Get Them Extra Crispy
The secret is in squeezing out as much moisture from the cabbage as possible before mixing the batter. I learned this after making a batch that turned out limp and greasy because I skipped that step. Now I wrap the shredded vegetables in a clean kitchen towel and twist it over the sink until no more water drips out. Adding a handful of panko breadcrumbs to the batter also helps create that satisfying crunch on the outside.
Make Ahead and Storage Tips
You can prepare the batter up to a few hours ahead and keep it covered in the fridge, though it may thicken slightly as it sits. If that happens, stir in a tablespoon of milk before frying. Cooked fritters can be stored in an airtight container in the fridge for up to two days. Reheat them in a 400 degree oven for about 8 minutes to bring back the crispiness, because microwaving will make them soggy.
Variations and Swaps
These fritters are incredibly forgiving and adapt well to whatever you have on hand. I have made them with shredded zucchini, sweet potato, and even leftover roasted Brussels sprouts. For a gluten free version, swap the all purpose flour for a gluten free blend and make sure your baking powder is certified. If you want a vegan option, replace the eggs with flax eggs and use plant based milk and mayo in both the batter and sauce.
- Add a pinch of chili flakes or cayenne to the batter for a gentle kick of heat.
- Swap Greek yogurt with sour cream in the sauce if you prefer a richer, tangier flavor.
- Toss in some grated cheese like cheddar or Parmesan for a more indulgent version.
Save to Pinterest These fritters have become my go to whenever I need something quick, satisfying, and a little bit joyful. I hope they bring as much comfort to your kitchen as they have to mine.
Questions & Answers About This Recipe
- → 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 the fritters just before serving to maintain their crispiness. Leftover cooked fritters can be reheated in a 375°F oven for 5-7 minutes.
- → What can I substitute for all-purpose flour?
You can use a gluten-free flour blend as a 1:1 substitute for all-purpose flour. Rice flour or chickpea flour also work well and add unique flavor profiles while keeping the fritters crispy.
- → How do I prevent the fritters from falling apart while frying?
Ensure the batter has enough binding agents by not skipping the eggs and cornstarch. Let excess moisture drain from the shredded cabbage by pressing it gently before mixing. Also, avoid overcrowding the pan and flip gently using a slotted spatula.
- → Can I bake these instead of frying?
Yes, you can bake them at 400°F for 20-25 minutes, flipping halfway through. Brush or spray the fritters with oil before baking for a crispy texture, though they won't be quite as crispy as the fried version.
- → What other vegetables can I add to the fritters?
Zucchini, sweet corn, bell peppers, or finely chopped mushrooms work wonderfully. Just make sure to squeeze out excess moisture from watery vegetables like zucchini to prevent soggy fritters.
- → How should I store leftover dipping sauce?
Store the sauce in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and improve after a few hours of chilling, making it even tastier the next day.