Cabbage Fritters Dipping Sauce

The smell of cabbage hitting hot oil always takes me back to my grandmother's tiny kitchen, where she'd transform the most humble vegetables into something magical. These fritters became my go-to midnight snack during college years when the fridge was mostly empty but cravings were endless. Now they're a regular at our casual game nights, disappearing faster than I can fry them.

Last summer, I made these for a friend who claimed to hate cabbage. She watched skeptically as I mixed the batter, then proceeded to eat five fritters straight from the cooling rack. Sometimes the simplest ingredients surprise us the most.

Ingredients

• 3 cups finely shredded green cabbage: The backbone of these fritters, providing sweetness and crunch
• 1 medium carrot, grated: Adds natural sweetness and beautiful orange flecks throughout
• 2 spring onions, finely sliced: Brings a mild onion flavor that won't overpower
• 2 large eggs: Essential for binding the batter together
• 1/2 cup all-purpose flour: Provides structure and helps the fritters hold their shape
• 1/4 cup cornstarch: The secret ingredient for extra crispiness
• 1/2 tsp baking powder: Gives the fritters a light, tender interior
• 1/2 tsp salt: Enhances all the flavors
• 1/4 tsp black pepper: Adds gentle warmth
• 1/2 tsp garlic powder: Provides savory depth without raw garlic intensity
• 1/2 tsp smoked paprika (optional): Adds subtle smokiness that elevates the whole dish
• 2 tbsp chopped fresh parsley: Brings fresh color and brightness
• 1/3 cup milk: Creates the perfect batter consistency
• Vegetable oil, for frying: Neutral oil lets the fritter flavors shine
• 1/3 cup plain Greek yogurt: Creamy base for the dipping sauce
• 2 tbsp mayonnaise: Adds richness and body to the sauce
• 1 tbsp lemon juice: Brightens the sauce perfectly
• 1 tsp Dijon mustard: Provides tangy depth
• 1/2 tsp honey: Balances the acidity with subtle sweetness
• 1 small garlic clove, finely minced: Fresh garlic kick for the sauce
• Salt and pepper, to taste: Final seasoning adjustments

Instructions

Prep the vegetables:

In a large bowl, combine the shredded cabbage, grated carrot, and spring onions

Make the wet mixture:

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

Combine the dry ingredients:

Add the flour, cornstarch, and baking powder to the wet mixture

Mix the batter:

Stir until smooth, then add the cabbage mixture and coat evenly

Heat the oil:

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

Shape the fritters:

Scoop about 2 tablespoons of batter for each fritter and gently flatten in the pan

Fry to golden:

Cook for 3 to 4 minutes per side until deep golden brown and crispy

Drain and rest:

Transfer to paper towels to drain while you make the sauce

Whisk the sauce:

Mix all dipping sauce ingredients in a small bowl until smooth, seasoning to taste

Serve warm:

Plate the fritters alongside the cool, tangy dipping sauce

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These became my daughter's favorite after-school snack when she discovered she could dip them in that sauce for hours. Something about the combination just works.

Getting The Perfect Crisp

The cornstarch in this recipe is what makes these truly exceptional. I learned this trick accidentally when I ran out of flour once and had to improvise. The exterior becomes shatteringly crisp while staying light inside.

Making Them Your Own

Sometimes I add shredded zucchini or bell peppers when they're sitting in the crisper drawer needing use. The batter is forgiving and welcomes most vegetables that aren't too watery. Fresh herbs like dill or cilantro can completely change the character too.

Serving Ideas

These fritters work beautifully as a light lunch alongside a simple green salad. They're also perfect party food since they taste great at room temperature.

• Try them as a burger topping for extra texture
• Crumble leftovers into scrambled eggs the next morning
• Make mini versions for cocktail hour appetizers

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These simple fritters have a way of bringing people together, one crispy bite at a time.

Recipe FAQs

→ Can I make these fritters ahead of time?

While these fritters are best enjoyed fresh and warm, you can prepare the batter a few hours in advance and store it in the refrigerator. Fry them just before serving to ensure maximum crispness. The dipping sauce can also be made a day ahead.

→ What can I use instead of Greek yogurt in the dipping sauce?

Sour cream is an excellent substitute for Greek yogurt in the dipping sauce. You can also experiment with a plain kefir or even a dairy-free yogurt alternative for a different flavor profile.

→ Are there any suggestions for making these fritters spicier?

Absolutely! To add a spicy kick, you can include a pinch of chili flakes or a dash of hot sauce directly into the fritter batter. For an extra layer of heat, a finely minced jalapeño can also be incorporated with the vegetables.

→ How can I ensure the fritters are crispy?

Achieving crispness relies on a few factors. Ensure your oil is heated to the correct temperature (medium heat). Don't overcrowd the pan, allowing space for even frying. Most importantly, drain the cooked fritters thoroughly on paper towels to remove excess oil.

→ Can I freeze these fritters?

Yes, cooked fritters can be frozen. Allow them to cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer to an airtight freezer bag. Reheat in an oven or air fryer until warmed through and crisp again.

→ What other vegetables can I add to the fritters?

These fritters are quite versatile. Feel free to add other finely grated or shredded vegetables like zucchini (squeeze out excess water), bell peppers, or even a handful of chopped spinach. Just ensure the added volume doesn't make the batter too thin.