Pin it One rainy Saturday afternoon, I found myself with half a cabbage sitting in the crisper and nothing planned for dinner. I wasn't in the mood for coleslaw, and soup felt too heavy. That's when I remembered watching my neighbor flip golden fritters in her tiny kitchen years ago, the smell drifting through the hallway. I shredded that cabbage, whisked together whatever I had on hand, and within half an hour, I was biting into something crispy, warm, and surprisingly satisfying.
I started making these on weeknights when I needed something quick but didn't want to rely on takeout. My kids would hover around the stove, sneaking fritters straight from the paper towel lined plate before I could even plate them properly. Now they ask for cabbage fritters by name, which is something I never thought I'd hear. It became our Friday tradition, a small ritual that marks the end of the week.
Ingredients
- Green cabbage: Shred it finely so it cooks evenly and doesn't leave big crunchy bits that throw off the texture.
- Carrot: Adds natural sweetness and a pop of color, use the large holes on your box grater.
- Spring onions: Their mild sharpness balances the cabbage without overpowering the fritter.
- Eggs: They bind everything together and help the fritters hold their shape in the pan.
- All purpose flour: Gives structure, but don't overmix or the batter gets gummy.
- Cornstarch: This is the secret to extra crispiness on the outside.
- Baking powder: Just a little lift makes them lighter instead of dense.
- Garlic powder and smoked paprika: Depth of flavor without needing to mince fresh garlic or hunt down exotic spices.
- Fresh parsley: Brightens the whole thing, dried just doesn't compare here.
- Milk: Loosens the batter to the right consistency, not too thick, not runny.
- Greek yogurt: The base of the sauce, creamy and tangy with a bit of protein.
- Dijon mustard and lemon juice: They cut through the richness and wake up your taste buds.
- Honey: Just a touch to round out the acidity and add a whisper of sweetness.
Instructions
- Prep the vegetables:
- Toss the shredded cabbage, grated carrot, and sliced spring onions in a large bowl. You want everything evenly mixed so each fritter gets a bit of each.
- Make the wet mixture:
- Whisk the eggs, milk, salt, pepper, garlic powder, smoked paprika, and parsley until smooth and slightly frothy. This is your flavor base.
- Build the batter:
- Stir the flour, cornstarch, and baking powder into the wet ingredients until no lumps remain. It should be thick but pourable.
- Combine everything:
- Fold the cabbage mixture into the batter, making sure every shred is coated. The vegetables should be suspended in batter, not swimming.
- Heat the oil:
- Pour about a quarter inch of vegetable oil into a large skillet and set it over medium heat. Test with a tiny bit of batter, it should sizzle gently, not violently.
- Fry the fritters:
- Scoop two tablespoons of batter per fritter, flatten gently with the back of the spoon, and fry in batches for three to four minutes per side until deeply golden. Don't crowd the pan or they'll steam instead of crisp.
- Drain and rest:
- Transfer the finished fritters to a paper towel lined plate. They'll stay crispy for a few minutes while you finish the batch.
- Whisk the sauce:
- Combine the Greek yogurt, mayonnaise, lemon juice, Dijon, honey, minced garlic, salt, and pepper in a small bowl. Taste and tweak until it's tangy, creamy, and just right.
- Serve warm:
- Arrange the fritters on a platter with the dipping sauce in a small bowl on the side. They're best enjoyed hot and fresh.
Pin it The first time I brought these to a potluck, I wasn't sure anyone would go for them. Cabbage doesn't exactly sound glamorous. But they disappeared before the fancy cheese plate, and three people asked for the recipe. That's when I realized these little fritters had something special, they were humble, honest, and completely delicious.
Getting the Right Texture
The key is in how you treat the cabbage. If you shred it too thick, it won't cook through and you'll get crunchy, raw bits. If it's too fine, it turns mushy. Aim for ribbons about the width of fettuccine. I learned this after a batch that was half crispy, half chewy, and it made all the difference. Also, don't press down on the fritters while they fry, let the heat do the work or you'll squeeze out all the air and end up with dense pucks.
Making Them Ahead
You can prep the batter a few hours in advance and keep it covered in the fridge, but don't let it sit overnight or the vegetables will release too much water. If you want to reheat leftovers, skip the microwave. Pop them in a hot oven at 375 degrees for about eight minutes and they'll crisp back up beautifully. I've even frozen cooked fritters and reheated them from frozen, they're not quite as perfect as fresh, but still tasty.
Variations and Add Ins
Once you get comfortable with the base recipe, it's easy to play around. I've added shredded zucchini (squeeze out the water first), corn kernels, and even finely chopped bell pepper. A handful of panko breadcrumbs mixed into the batter gives extra crunch. For a spicy version, stir in some chili flakes or a dash of hot sauce.
- Swap the parsley for cilantro or dill for a different flavor profile.
- Try adding a tablespoon of grated Parmesan to the batter for a savory, cheesy twist.
- If you're out of Greek yogurt, sour cream works just as well in the dipping sauce.
Pin it These fritters have earned their place in my regular rotation, simple enough for a Tuesday night but special enough to serve to guests. They remind me that the best recipes are often the ones born from leftovers and a little bit of hunger fueled creativity.
Recipe FAQs
- → 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 crispy texture. Cooked fritters can be reheated in a 350°F oven for 5-7 minutes.
- → What's the best oil for frying cabbage fritters?
Vegetable oil, canola oil, or peanut oil work best due to their high smoke points. Use enough oil to reach about 1/4 inch depth in your skillet for optimal crispiness without deep frying.
- → How do I prevent the fritters from falling apart?
Make sure to squeeze excess moisture from the shredded cabbage before mixing. The combination of flour, cornstarch, and eggs creates a binding batter. Avoid overcrowding the pan and let them cook undisturbed until golden before flipping.
- → Can I bake these instead of frying?
Yes, you can bake them at 400°F for 20-25 minutes, flipping halfway through. Brush both sides with oil before baking. They won't be quite as crispy as fried versions but still delicious and lighter.
- → What can I substitute for the dipping sauce?
Sweet chili sauce, sriracha mayo, or a soy-ginger dipping sauce all pair wonderfully with these fritters. You can also serve them with simple sour cream mixed with fresh herbs.
- → How do I store leftover fritters?
Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore crispiness. The dipping sauce keeps separately for up to 5 days refrigerated.