Easy Cabbage Fritters with Garlicky Dip
If you’re searching for an easy way to transform humble cabbage into something absolutely delicious, these Easy Cabbage Fritters with Garlicky Dip are about to become your new obsession! I’ve been making these crispy, golden fritters for months now, and they never fail to impress both my family and guests.
These aren’t your ordinary vegetable fritters – they’re like the perfect marriage between a savory pancake and a crispy appetizer. What I love most about this recipe is how it takes an inexpensive, nutritious vegetable like cabbage and transforms it into something that feels indulgent and special. The thin cabbage slices create beautiful layers throughout each fritter, giving them an incredible texture that’s both tender and satisfying.
I first discovered the magic of cabbage fritters when I was looking for ways to use up a massive head of cabbage I’d bought on sale. Instead of making another batch of coleslaw, I decided to experiment with a savory pancake-style preparation. The results were so good that my husband, who usually turns his nose up at anything too “healthy,” was asking for seconds!
Recipe Timing:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty: Easy
These cabbage fritters are inspired by the Japanese okonomiyaki, but I’ve simplified the recipe to use ingredients you probably already have in your pantry. No need for special flours or exotic seasonings – just good old-fashioned ingredients that create extraordinary results.
The beauty of this recipe lies in its versatility. We typically enjoy these fritters as a light vegetarian lunch with a simple salad, but they also make fantastic appetizers for parties or a unique side dish alongside grilled chicken or steak. The accompanying garlicky dip is the perfect complement – creamy, tangy, and packed with flavor that enhances every bite.
What makes these fritters special is the texture contrast you get in every bite. The exterior becomes beautifully golden and crispy when pan-fried, while the interior stays tender and moist. The cabbage maintains just enough bite to give the fritters substance, while the eggs and flour create a light, airy binding that holds everything together perfectly.
I’ve served these to skeptical cabbage-haters who ended up asking for the recipe, and I’ve watched kids happily munch on what they didn’t even realize was a vegetable-forward dish. That’s the power of a good fritter – it makes healthy eating feel like a treat rather than a chore.
Whether you’re looking to add more vegetables to your family’s diet, need a budget-friendly meal solution, or simply want to try something new and delicious, these Easy Cabbage Fritters with Garlicky Dip are guaranteed to deliver on all fronts.
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| For the Fritters: | ||
| Cabbage | 1 lb | Very thinly sliced (see note #1) |
| Olive oil (for cooking) | 2-4 tablespoons | For pan-frying |
| Dry Ingredients: | ||
| All-purpose flour | 1.5 cups | Creates the base structure |
| Scallion | 1 | Diced (see note #2) |
| Garlic powder | 1 teaspoon | Adds savory depth |
| Onion powder | 1 teaspoon | Enhances flavor |
| Italian seasoning | 2 teaspoons | Or dried parsley + oregano (see note #3) |
| Baking powder | 2 teaspoons | For light, fluffy texture |
| Salt | 1 teaspoon | To taste |
| Black pepper | ½ teaspoon | Freshly ground preferred |
| Red pepper flakes | ½ teaspoon | Optional, for heat |
| Wet Ingredients: | ||
| Milk | 1 cup | Any kind works |
| Eggs | 4 | Room temperature preferred |
| Olive oil | 2 tablespoons | Extra virgin for best flavor |
| Lemon or lime juice | 1 tablespoon | From ½ lemon |
| For the Garlicky Dip: | ||
| Sour cream | ½ cup | Or plain yogurt (see note #4) |
| Lemon or lime juice | 1 tablespoon | Fresh squeezed |
| Garlic powder | ½ teaspoon | Adjust to taste |
| Salt and pepper | ¼ teaspoon each | Or to taste |
Step-by-Step Instructions
1. Prepare the Cabbage Start by slicing your cabbage as thinly as possible – think coleslaw thickness. I use a sharp knife, but a mandoline slicer works beautifully if you have one. You’ll need about 4 cups of sliced cabbage total. Once sliced, gently squeeze the cabbage with your hands to soften it slightly.
Pro tip: If you’re short on time, you can substitute a bag of pre-made coleslaw mix, but fresh cabbage gives better texture and flavor.
2. Mix Dry Ingredients In a large mixing bowl, whisk together flour, diced scallion, garlic powder, onion powder, Italian seasoning, baking powder, salt, pepper, and red pepper flakes (if using). Make sure everything is evenly distributed.
3. Combine Wet Ingredients In a separate bowl, whisk together milk, eggs, olive oil, and lemon juice until well combined. The mixture should be smooth and slightly frothy.
4. Create the Batter Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix – a few lumps are perfectly fine. Now fold in the prepared cabbage. The mixture will look like there’s way too much cabbage, but trust the process! You want a very cabbage-heavy batter.
5. Cook the Fritters Heat 2-3 tablespoons of olive oil in a large non-stick skillet over medium heat. Using a ¼ cup measure, scoop batter into the hot oil, gently flattening each fritter with the back of a spoon. Cook for 3-4 minutes per side until golden brown and crispy.
Important note: Don’t overcrowd the pan – cook in batches if necessary to maintain proper temperature.
6. Make the Garlicky Dip While fritters are cooking, whisk together sour cream, lemon juice, garlic powder, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
Pro tip: Let the dip sit for 10 minutes before serving to allow flavors to meld together.
The key to perfect fritters is maintaining the right oil temperature – hot enough to create that golden crust, but not so hot that they burn before cooking through. I always test with a small spoonful of batter first.
Serving Suggestions & Variations
These cabbage fritters are incredibly versatile and can be customized to suit different tastes and dietary needs. I love serving them warm with the garlicky dip, but they’re also delicious at room temperature, making them perfect for picnics or meal prep.
Flavor Variations I’ve Tried:
- Bacon Lover’s Version: Add ½ cup crumbled cooked bacon to the batter
- Asian-Inspired: Replace Italian seasoning with sesame oil and soy sauce
- Spicy Kick: Add finely diced jalapeños and extra red pepper flakes
- Herb Garden: Mix in fresh dill, parsley, or chives
- Cheesy Delight: Fold in ½ cup shredded cheddar or Parmesan
Alternative Dipping Sauces:
- Sriracha mayo for heat lovers
- Ranch dressing for a classic American twist
- Tzatziki for Mediterranean flavors
- Sweet chili sauce for Asian fusion
These fritters store well in the refrigerator for up to 3 days and can be reheated in a skillet or oven to restore crispiness. They also freeze beautifully for up to 3 months – just thaw and reheat when ready to enjoy.
Frequently Asked Questions
Can I make these fritters gluten-free? Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious.
What’s the best way to slice cabbage so thinly? A sharp chef’s knife works well, but a mandoline slicer gives the most consistent results. If using a knife, cut the cabbage in half, remove the core, then slice each half as thinly as possible.
Can I use Greek yogurt instead of sour cream for the dip? Yes! Plain Greek yogurt works perfectly and adds extra protein. The dip will be slightly less rich but equally tasty.
Why are my fritters falling apart in the pan? This usually happens when the oil isn’t hot enough or you’re trying to flip them too early. Make sure the oil is properly heated and let each side cook for the full 3-4 minutes before flipping.
Can I bake these instead of frying? While frying gives the best texture, you can bake them at 400°F for 15-20 minutes, flipping halfway through. They won’t be quite as crispy but will still be delicious and healthier.
Easy Cabbage Fritters with Garlicky Dip
Ingredients
- For the Fritters:
- 1 lb cabbage very thinly sliced (about 4 cups)
- 2 –4 tbsp olive oil for pan-frying
- 1½ cups all-purpose flour
- 1 scallion diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Italian seasoning or 1 tsp dried parsley + 1 tsp oregano
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes optional
- 1 cup milk any kind
- 4 large eggs room temperature preferred
- 2 tbsp olive oil extra virgin for best flavor
- 1 tbsp lemon or lime juice about ½ lemon
- For the Garlicky Dip:
- ½ cup sour cream or plain Greek yogurt
- 1 tbsp lemon or lime juice
- ½ tsp garlic powder adjust to taste
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the cabbage: Slice cabbage very thinly (coleslaw style), then gently squeeze with hands to soften. Set aside.
- Mix dry ingredients: In a large bowl, whisk together flour, scallion, garlic powder, onion powder, Italian seasoning, baking powder, salt, pepper, and red pepper flakes.
- Mix wet ingredients: In a separate bowl, whisk together milk, eggs, olive oil, and lemon juice.
- Make the batter: Pour wet mixture into the dry ingredients and mix until just combined. Fold in the cabbage. Batter will be thick and cabbage-heavy.
- Cook the fritters: Heat olive oil in a nonstick skillet over medium heat. Scoop ¼ cup batter into the skillet, flatten gently, and cook for 3–4 minutes per side until golden and crisp. Cook in batches, adding oil as needed.
- Make the dip: In a small bowl, whisk together all dip ingredients. Let sit for 10 minutes to allow flavors to develop.
- Serve: Serve fritters warm with the garlicky dip.
