These Savory Cabbage and Onion Fritters are a perfect blend of comfort food and culinary ingenuity. With a crispy exterior and a soft, flavorful interior, these fritters transform humble cabbage into a delectable treat that even vegetable skeptics will love. The accompanying garlic-dill yogurt sauce adds a refreshing tang that perfectly complements the warm, savory fritters.

Why You’ll Love This Recipe

• Simple ingredients that are likely already in your pantry and refrigerator
• Perfect way to use up leftover cabbage
• Quick to prepare yet impressive enough for guests
• Versatile as an appetizer, side dish, or light main course
• Kid-friendly way to incorporate more vegetables into family meals

Ingredients

• Cabbage: The star of the show! Choose a fresh, firm head with crisp leaves. Green cabbage works best, but savoy can add interesting texture.
• Onion: Adds sweetness and depth. Yellow onions work perfectly, but red onions can provide a color contrast and slightly milder flavor.
• Eggs: The binding agent that holds everything together. Use large eggs for best results.
• Thyme: Dried thyme adds an earthy, aromatic quality. Fresh thyme can be substituted for a brighter flavor.
• Flour: Creates structure and helps achieve that perfect golden crust. All-purpose flour works well, but you can substitute gluten-free flour blend if needed.
• Olive Oil: For frying to golden perfection. Choose a good quality olive oil for best flavor, though vegetable or avocado oil works too.
• Yogurt: The base for the cooling sauce. Full-fat Greek yogurt provides richness, but regular yogurt or even sour cream works in a pinch.
• Garlic: Adds punch to the yogurt sauce. Fresh is best, but pre-minced works if you’re in a hurry.
• Fresh Dill: Brightens the yogurt sauce with its distinctive flavor. Parsley or chives make good alternatives.
• Salt and Pepper: The essential seasonings that enhance all the other flavors.

Variations

Mediterranean Style

Transform these fritters with Mediterranean flair by adding crumbled feta cheese, chopped Kalamata olives, and a touch of lemon zest to the batter. Serve with tzatziki instead of the standard yogurt sauce for a Greek-inspired treat.

Asian Fusion

Add grated ginger, a splash of soy sauce, and chopped scallions to the batter. Skip the thyme and instead season with a dash of five-spice powder. Serve with a soy-ginger dipping sauce or sweet chili sauce.

Root Vegetable Medley

Expand beyond cabbage by adding grated carrots, parsnips, or zucchini to the mix. This creates a colorful vegetable fritter with varied textures and flavors, perfect for using up whatever vegetables you have on hand.

How to Make the Recipe

Step 1: Prepare the Cabbage

Start by chopping the cabbage into small pieces, removing the tough core. Boil in a large pot of salted water until tender, about 10 minutes. This softens the cabbage and removes any bitter flavors. Drain thoroughly and allow to cool. This step is crucial for achieving the right texture in your fritters.

Step 2: Create the Batter

Combine the cooled cabbage, eggs, and salt in a blender and pulse until smooth but still retaining some texture. Transfer to a bowl and fold in the finely chopped onion, thyme, and flour until you have a cohesive mixture. Let it rest for 15 minutes – this important step allows the flour to hydrate and the flavors to develop.

Step 3: Cook the Fritters

Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Scoop about 2 tablespoons of batter for each fritter and gently place in the hot oil, flattening slightly. Fry until golden brown and crispy on each side, approximately 3-4 minutes per side. Work in batches to avoid overcrowding, which would lower the oil temperature and result in soggy fritters.

Step 4: Prepare the Sauce

While the fritters are cooking, whisk together yogurt, minced garlic, chopped fresh dill, salt, and pepper in a small bowl. This cooling sauce balances the warm fritters perfectly and adds a tangy contrast to the savory flavor profile.

Tips for Making the Recipe

• Squeeze as much moisture as possible from the cooked cabbage before blending to prevent soggy fritters
• Test the oil temperature by dropping a small amount of batter in – it should sizzle immediately
• Keep cooked fritters warm in a 200°F oven while you finish frying the remaining batches
• For crispier fritters, add a tablespoon of cornstarch to the batter
• Don’t overcrowd the pan – leave enough space between fritters for easy flipping
• Adjust the thickness of your yogurt sauce by adding a splash of water or lemon juice if it’s too thick

How to Serve

Serve these fritters hot from the pan with a generous dollop of the garlic-dill yogurt sauce on the side. They make an excellent appetizer when made smaller, or a satisfying main course when paired with a fresh green salad. For a complete meal, serve alongside roasted meats or a hearty soup. These fritters also make a wonderful addition to brunch spreads, particularly when topped with a poached egg.

Make Ahead

These cabbage fritters are perfect for meal prep. You can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. The yogurt sauce can be made up to 3 days ahead and will actually improve in flavor as it sits. Cooked fritters can be refrigerated for up to 3 days – simply reheat in a 350°F oven for 10 minutes until warmed through and crispy again. They can also be frozen for up to a month; thaw overnight in the refrigerator before reheating.

FAQs

Can I make these fritters gluten-free?

Absolutely! Simply substitute your favorite gluten-free flour blend for the all-purpose flour. The eggs provide enough binding that the fritters will still hold together beautifully.

How do I know when the oil is the right temperature for frying?

The oil should be shimmering but not smoking. Test it by dropping a small amount of batter into the pan – it should sizzle immediately and start browning within 30 seconds.

Can I bake these instead of frying?

Yes! For a healthier version, arrange the fritters on a parchment-lined baking sheet, brush with olive oil, and bake at 400°F for about 20 minutes, flipping halfway through. They won’t be quite as crispy as the fried version but still delicious.

What can I substitute for the yogurt sauce if I’m dairy-free?

Try a cashew-based sauce by blending soaked raw cashews with a bit of water, lemon juice, garlic, and dill. Coconut yogurt also makes an excellent dairy-free alternative with a similar tangy profile.

Conclusion

These Savory Cabbage and Onion Fritters transform simple ingredients into a memorable dish that’s both comforting and sophisticated. Whether you’re looking for a new way to enjoy vegetables, a crowd-pleasing appetizer, or a versatile side dish, these fritters deliver on all fronts. The contrast between the crispy exterior and tender interior, paired with the cooling garlic-dill yogurt sauce, creates a perfect balance of flavors and textures. Give this recipe a try and discover a delicious new way to enjoy cabbage!

Print