Cabbage Fritters with Herb Yogurt Sauce Recipe
Cabbage Fritters are a delicious, crispy snack or side dish made from shredded cabbage and carrots, combined with eggs and flour, then pan-fried or oven-baked to golden perfection. These fritters are flavorful, versatile, and can be served warm with a refreshing yogurt herb dip or soy sauce for an extra burst of taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes pan-frying or 30 minutes baking
- Total Time: 35-45 minutes
- Yield: Approximately 12 fritters 1x
- Category: Snack
- Method: Frying
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
Fritters
- Oil for frying
- 7 cups shredded or finely cut cabbage (about 1 small or ½ large head)
- 2 cups shredded carrots (or more cabbage as preferred)
- 2 scallions, chopped
- 2 eggs (or sub ½ cup water for vegan version)
- 2 tsp salt
- 2 garlic cloves, minced
- ¾ cup flour
- 2 tbsp corn starch
- 1 package baking powder
- 1 tbsp chives, very finely chopped
- 1 tbsp fresh mint leaves, very finely chopped
Yogurt Herb Sauce (Optional)
- ⅓ cup Greek yogurt
- 1 tbsp sour cream (optional)
- ½ tsp salt
- ½ tsp garlic powder
Instructions
- Prepare Veggies: Add the shredded cabbage, shredded carrots, and chopped scallions into a large bowl. Mix them together. For ease and uniform shredding, use a food processor with a shredding blade, a mandoline, or box grater to prepare the vegetables.
- Make Egg Mixture: In a separate bowl, whisk together the eggs (or water for vegan version), 2 tsp salt, and minced garlic to create the binding mixture.
- Combine Ingredients: Add flour, cornstarch, and baking powder directly into the bowl with the veggies. Pour in the egg mixture. Gently massage and mix everything until the cabbage and carrots are evenly coated and the batter begins to stick together. Adjust moisture by adding 1-2 tablespoons of water if too dry, or sprinkle a bit more flour if too wet.
- Cook – Pan Fry Option: Heat a thin layer of oil in a large non-stick skillet over medium heat. Take a handful of the batter and press firmly to form a thin patty about ½ inch thick. Place it gently in the pan and flatten slightly. Cook for 4-5 minutes on one side until the bottom is golden and crispy. Flip and cook the other side until golden and cooked through. Repeat with remaining batter, adding more oil as needed.
- Cook – Oven Bake Option: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Form patties from the mixture and place them spaced apart on the sheet. Flatten gently and bake for about 30 minutes, flipping halfway through, until edges are lightly browned and crisp.
- Serve: Best enjoyed warm with a side of yogurt herb dip or soy sauce. A squeeze of fresh lemon on top enhances the flavor.
- Prepare Yogurt Herb Sauce (Optional): In a small bowl, whisk together Greek yogurt, sour cream (if using), salt, and garlic powder. Taste and adjust salt as needed.
Notes
- For a vegan version, substitute eggs with ½ cup water but note that texture might vary slightly.
- You can increase the amount of cabbage instead of carrots if preferred or unavailable.
- Using finely shredded vegetables ensures better binding and even cooking.
- Pan-frying yields crisper fritters but requires more oil and attention, while oven-baking is a lighter option with less oil.
- Serve with yogurt herb sauce or soy sauce for a complementary flavor boost.
Keywords: cabbage fritters, vegetable fritters, pan-fried snacks, healthy fritters, vegetarian fritters
