Want a recipe that has people eating cabbage with hardly any convincing? Welcome to these Cabbage Fritters with Greek Yogurt Garlic Dip, or heaven as I like to call them. Most of what you need for the batter is probably already in your pantry if I had to guess and from beginning to end, this whole recipe takes less than 30 minutes.
Cabbage holds onto a lot of water once it’s salted, and squeezing that liquid out before mixing, like I do with these cabbage fritters, is what keeps the batter from turning soggy in the pan. Skip that step and you end up with fritters that steam instead of crisp. Whether you shallow-fry these or go heavier on the oil, you’ll get that same golden crust and tender centre every time. Want more delicious veggie recipes? Try my Zucchini Flatbread (Zucchini Scarpaccia) or Red Curry Cabbage Cups.
😋 Why You’ll Love These Cabbage Fritters
Uses up a whole head of cabbage: this recipe puts a full 4 cups of shredded cabbage to good use.
Crispy on the outside, tender in the middle: squeezing the moisture out before frying is what gives these their crunch.
Garlicky yogurt dip included: a cool, tangy dip that comes together in five minutes with ingredients you probably already have.
A sneaky way to eat more vegetables: cabbage, carrot and green onion all in one bite.
🥬 Ingredients You’ll Need for This Cabbage Fritters Recipe
For the Cabbage Fritters:
Green cabbage: can’t have cabbage fritters without it.
Salt (for the cabbage): draws excess moisture out of the shredded cabbage so the fritters don’t turn soggy in the pan.
Carrots: add natural sweetness and a pop of colour throughout the batter.
Green onions: bring a mild, fresh bite that cuts through the richness.
All-purpose flour: binds everything together and gives the fritters enough structure to hold their shape.
Eggs: help bind the vegetables and flour into a cohesive batter.
Sesame oil: adds a warm, nutty background flavour.
Soy sauce: adds a savoury, umami depth to the batter.
Garlic powder: brings a warm, savoury note.
Onion powder: adds another layer of of flavour.
Pepper: for a bit of background heat and balance.
Vegetable or canola oil: a neutral oil with a high smoke point is ideal for getting those crisp golden edges.
For the Greek Yogurt Garlic Dip:
Plain Greek yogurt or sour cream: tangy and creamy.
Lemon juice: brightens up the dip and balances the richness of the yogurt.
Garlic clove: gives the dip its sharp, punchy flavour.
Green onions: add freshness and a bit of texture.
Onion powder: rounds out the savoury flavour of the dip.
Salt: just a pinch, to bring everything together.
Black pepper: a small pinch for a bit of bite.
✔ How To Make This Cabbage Fritters Recipe
Thinly shred the cabbage into fine strips. A mandoline works well if you have one. Place the shredded cabbage in a colander, then set the colander inside a large bowl. Toss the cabbage with ½ teaspoon salt. Set aside for 10–15 minutes to draw out excess moisture while you prepare the remaining ingredients.
Shred the carrots using a box grater then chop the green onions. Set both aside.
In a small bowl, combine the garlic powder, onion powder, ¼ teaspoon salt, and pepper. Set aside.In another small bowl, whisk the eggs.
Using clean hands, firmly squeeze as much liquid as possible from the cabbage. This helps keep the pancakes crispy rather than soggy. Transfer the squeezed cabbage to a clean large bowl. Add the carrots, green onions, seasoning mixture, sesame oil, soy sauce, eggs, and flour. Gently mix until everything is evenly combined and forms a thick, pancake-like batter.
🤝 Sammy’s Tip for Cabbage Fritters
- Before adding the eggs and flour, you can taste the mixture and adjust the seasoning if needed.
Heat ¼ cup of vegetable or canola oil in a large, deep frying pan over medium-high heat. Once hot, spoon in about 2 tablespoons of the cabbage mixture and gently flatten each pancake to no more than ¼ inch thick. Work in batches as needed, adding more oil for the second batch if necessary. Fry for 3–4 minutes per side, or until golden brown and crisp.
Transfer the pancakes to a wire rack and gently blot any excess oil with paper towel. Let cool for 5 minutes while you prepare the dipping sauce. Combine all Greek yogurt garlic dip ingredients in a small bowl. Mix well, then taste and adjust the seasoning if desired.
Serve and enjoy.
🗒 Variations
Extra veggies: stir in shredded zucchini along with the carrot for more veggies.
Spicy version: add a pinch of red pepper flakes or a small drizzle of sriracha into the batter for some heat.
Different dip: swap the garlic yogurt dip for a quick soy-vinegar dipping sauce if you want something closer to a traditional pancake pairing.
🗒 Substitutions
Cabbage: napa cabbage works in place of green cabbage for a slightly softer, sweeter fritter.
Greek yogurt: sour cream is listed as a direct substitute and works just as well.
Flour: a gluten-free all-purpose blend can be swapped in at a 1:1 ratio if needed.
Frying oil: any neutral, high-heat oil like avocado or grapeseed oil will work in place of vegetable or canola oil.
🍴 Leftovers? Lucky you.
Leftover fritters keep well in an airtight container in the fridge for up to 3 days. Reheat them in a dry skillet over medium heat for a few minutes per side to bring back the crisp texture. The microwave can work in a pinch, but they’ll lose some of their crunch. The dip keeps separately in the fridge for up to 3 days as well.
🤔 FAQ’s
Can I bake these instead of frying them?
You can, though the texture won’t be quite as crisp. Bake at 425°F on a parchment-lined sheet for about 20 minutes, flipping halfway through, and brush both sides with a bit of oil first so they still get some colour.
Why did my fritters fall apart in the pan?
If the cabbage isn’t squeezed thoroughly enough before mixing, the batter stays too loose to hold together. Take the time to really wring it out.
Can I make the batter ahead of time?
I’d fry these the same day you mix the batter. Cabbage keeps releasing water as it sits, even after squeezing, so a batter that’s been in the fridge for a few hours will be wetter and harder to work with than fresh.
Can I freeze these?
Let them cool completely, then freeze in a single layer before transferring to a bag or container. Reheat from frozen in a dry skillet or the oven to bring back some crispness.
What goes well with these besides the yogurt dip?
Tzatziki sauce, soy sauce, ketchup, or whatever else you love.
👩🍳 Hungry For More?
If you loved this Cabbage Fritters Recipe, then make sure to check out a few of my other recipes you may also love:
- Stuffed Cabbage Rolls
- Cabbage Rolls Recipe
- Red Curry Cabbage Cups
- Crunchy Asian Slaw
- Zucchini Flatbread (Zucchini Scarpaccia)
- German Potato Pancakes
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this cabbage fritters recipe (or any recipe of mine) don’t forget to leave a review.
Cabbage Fritters with Greek Yogurt Garlic Dip
Ingredients
Cabbage Pancakes:
- 4 cups green cabbage, finely shredded
- 3/4 tsp salt, added to the cabbage to let it sweat
- 2 carrots, shredded
- 4 green onions, chopped fine
- 3/4 cup all-purpose flour
- 3 eggs, beaten
- 1 tsp sesame oil
- 1 tbsp soy sauce, low sodium
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp pepper
- 1/4-1/3 cup vegetable or canola oil, for frying
Greek Yogurt Garlic Dip:
- 1/2 cup plain greek yogurt, or sour cream
- 1 tsp lemon juice,
- 1 garlic clove, minced
- 1 tbsp green onions, finely chopped
- 1/4 tsp onion powder
- pinch salt,
- 1/8 tsp pinch black pepper
Instructions
- Thinly shred the cabbage into fine strips. A mandoline works well if you have one.Place the shredded cabbage in a colander, then set the colander inside a large bowl. Toss the cabbage with ½ teaspoon salt. Set aside for 10–15 minutes to draw out excess moisture while you prepare the remaining ingredients.
- Shred the carrots using a box grater then chop the green onions. Set both aside.
- In a small bowl, combine the garlic powder, onion powder, ¼ teaspoon salt, and pepper. Set aside.In another small bowl, whisk the eggs.
- Using clean hands, firmly squeeze as much liquid as possible from the cabbage. This helps keep the pancakes crispy rather than soggy.Transfer the squeezed cabbage to a clean large bowl. Add the carrots, green onions, seasoning mixture, sesame oil, soy sauce, eggs, and flour. Gently mix until everything is evenly combined and forms a thick, pancake-like batter.Before adding the eggs and flour, you can taste the mixture and adjust the seasoning if needed.
- Heat ¼ cup of vegetable or canola oil in a large, deep frying pan over medium-high heat. Once hot, spoon in about 2 tablespoons of the cabbage mixture and gently flatten each pancake to no more than ¼ inch thick. Work in batches as needed, adding more oil for the second batch if necessary.Fry for 3–4 minutes per side, or until golden brown and crisp.
- Transfer the pancakes to a wire rack and gently blot any excess oil with paper towel. Let cool for 5 minutes while you prepare the dipping sauce.Combine all Greek yogurt garlic dip ingredients in a small bowl. Mix well, then taste and adjust the seasoning if desired.
- Serve and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m married to an Italian that thinks every meal should have pasta. It’s killing me!
Any suggestions for alternatives to pasta that this woman will consider?
Honestly, I think you need to just keep making her pasta! -Sammy
Delicious flavour. I preferred them without the dip as they had plenty of flavour on their own. Thanks for the recipe.
These came out perfect!
My second time and this will be my go to for now on.
Thank you👍