Crispy Cabbage Fritters Recipe with Creamy Dill Sauce (Easy & Cheap) 🥬

I have to admit something. For a long time, I didn’t know what to do with cabbage. It usually just sat in my fridge until I felt guilty and threw it away. It felt boring. But then I discovered these cabbage fritters, and honestly, everything changed.

This isn’t just a boring vegetable side dish. It is crispy, savory, and surprisingly addictive. My kids even eat them, which is a miracle in itself.

The best part? It is so cheap to make. Cabbage and carrots are some of the most affordable veggies you can buy.

If you are looking for a way to eat more vegetables without feeling like a rabbit, this is it. These fritters are golden brown on the outside and soft on the inside. Plus, we are making a cool cucumber dill sauce that really brings it all together.

Why You’ll Love This Recipe 💛

Reason	Why It Matters
Budget Friendly	Cabbage and carrots are very inexpensive ingredients.
Texture Contrast	They are crunchy on the outside but tender on the inside.
Packed with Veggies	A sneaky way to get kids (or adults) to eat their greens.
Versatile	You can eat them as a snack, a side dish, or a light vegetarian lunch.
No Waste	It’s the perfect recipe to use up that half-head of cabbage in the drawer.

Ingredients Needed 🥕

Here is everything you need. It looks like a long list, but it’s mostly pantry staples.

For The Fritters:

Ingredient	Quantity	Notes
Cabbage	1/2 Small Head	Shredded into thin strips.
Carrot	1 Large	Peeled and grated.
Onion	1 Medium	Finely diced for flavor.
Eggs	2 Large	This acts as the binder (glue).
Flour	1/2 Cup (approx)	All-purpose flour works best.
Salt	1/2 tsp	To bring out the flavors.
Black Pepper	1/4 tsp	For a little kick.
Cooking Oil	As needed	For frying (Vegetable or Canola).

For The Dipping Sauce:

Ingredient	Quantity	Notes
Fresh Dill	1 tbsp	Finely chopped.
Garlic	1 Clove	Minced or crushed.
Cucumber	1/2 Small	Grated and squeezed dry.
Mayonnaise	2 tbsp	Creamy base.
Greek Yogurt	1 tbsp	Adds a nice tang.

Step-by-Step Guide 📝

This recipe is simple, but there are a few specific steps you need to follow to make sure they don’t turn out soggy.

Step 1: Prep the Veggies

First, cut your cabbage. You want thin strips, but not paper-thin. Just nice bite-sized shreds. Rinse it well with cold water to clean it.

Next, peel your carrot and grate it. I love the bright orange color it adds; it makes the fritters look so appetizing.

Finally, dice your onion into small cubes.

Step 2: Blanching (Don’t Skip This!)

Bring a pot of water to a boil. Toss in your cabbage. Let it cook for about 5 minutes. You just want it to soften a little bit. If you skip this, the cabbage might be too crunchy and raw inside the fritter.

Scoop the cabbage out and let it drain.

In the same boiling water, drop in your grated carrots. These only need a quick dip—maybe 2 minutes. Drain them well.

Step 3: Sauté the Onion

While the veggies drain, grab a frying pan. Add a splash of oil and heat it up. Toss in your diced onions. Cook them until they are light golden brown and smell amazing. Sautéing them first removes the sharp raw onion taste and adds sweetness.

Step 4: Making the Batter

Get a large mixing bowl. Crack in your two eggs. Add the salt and pepper. Whisk this together so the seasoning is evenly spread out.

Now, add your drained cabbage, drained carrots, and the cooked onions to the bowl.

Sprinkle the flour over the top gradually. Use a spoon or your hands to mix it all. You want every strand of vegetable to have a light coating of batter.

Step 5: Frying

Heat some oil in your pan over medium heat. You don’t need a deep fryer, just enough oil to coat the bottom of the pan.

Scoop a spoonful of the mixture and drop it into the pan. Flatten it slightly with the back of the spoon.

Fry for about 3 minutes on the first side until golden brown. Flip carefully. Fry the other side for another 3 minutes.

Tip: Place the cooked fritters on a paper towel to soak up extra oil.

Step 6: The Sauce

While the fritters cool, let’s make the sauce.

Grate the cucumber. Important: Squeeze the water out of the cucumber with your hands! If you don’t, your sauce will be watery soup.

In a small bowl, mix the squeezed cucumber, chopped dill, minced garlic, mayonnaise, and Greek yogurt. Stir it well.

Time & Servings ⏳

Details	Time/Amount
Prep Time	20 Minutes
Cook Time	15 Minutes
Total Time	35 Minutes
Servings	4 People (approx 8-10 fritters)

Recipe Notes 📒

Note	Description
The Squeeze	The number one rule for crispy fritters is removing water. Squeeze the boiled cabbage and carrots like a towel before mixing!
Flour Amount	Depending on how wet your veggies are, you might need a tablespoon more flour to get the batter to stick.
Cheese Lover?	You can add a handful of parmesan cheese to the batter for a savory kick.
Gluten-Free	You can swap the flour for cornstarch or a gluten-free flour blend.

Nutrition Breakdown (Per Serving) 🍎

Nutrient	Amount (Approx)
Calories	180 kcal
Fat	10g
Carbs	15g
Protein	6g
Fiber	3g

Kitchen Tools Needed 🥄

You don’t need fancy gadgets for this.

• Large Pot: For boiling the water.
• Frying Pan: A non-stick pan is easiest to use.
• Grater: For the carrots and cucumber.
• Colander/Strainer: To drain the boiled veggies.
• Mixing Bowl: The bigger, the better.

The Secret Ingredient 🤫

Okay, the secret ingredient here isn’t something wild. It is the Greek Yogurt in the sauce.

Many people use just mayonnaise for dipping sauces. But mayo is heavy and oily. By mixing in Greek Yogurt, you add a refreshing “tang” or acidity. This cuts right through the fried taste of the fritters. It makes the whole dish feel lighter and fresher. It brings harmony to the bite.

Also, sautéing the onions before putting them in the batter? That is a game changer. It adds a depth of flavor that raw onions just can’t give.

Serving Suggestions 🍽️

I usually eat these right off the paper towel because I have no patience. But if you want a full meal:

• With Rice: Serve them over a bowl of steamed white rice.
• Salad Side: A fresh tomato and cucumber salad pairs perfectly.
• Breakfast: Top a fritter with a poached egg. Trust me on this one.
• Wrap: Stuff them inside a pita bread with some lettuce and the dill sauce.

Health Benefits 🌿

We all know vegetables are good for us, but here is why this dish is great:

• Vitamin C: Cabbage is actually loaded with Vitamin C, which is great for immunity.
• Eye Health: Carrots are rich in beta-carotene (Vitamin A), which supports good vision.
• Digestion: Even though we cook it, cabbage provides good fiber for your gut.

Storage and Reheating 🧊

These are best eaten fresh, but leftovers happen.

Storage:

Place the cooled fritters in an airtight container. They will last in the fridge for about 3 days.

The Storage Trick:

Here is the trick I mentioned earlier. If you stack the fritters in the container while they are warm, they will steam each other and get soggy. Let them cool completely on a wire rack first. Then, place a small square of parchment paper between each fritter in the container. This keeps them dry.

Reheating:

Do not use the microwave. The microwave will turn them into a rubbery mess.

Instead, put them in a dry pan on the stove for 2 minutes on each side, or pop them in an air fryer at 350°F for 3 minutes. They will get crispy again!

Common Mistakes to Avoid ❌

• Watery Batter: This is the most common issue. If you don’t squeeze the water out of the boiled cabbage and carrots, the batter will fall apart in the pan. Squeeze them hard!
• Oil Too Cold: If your oil isn’t hot enough when you drop the batter in, the fritter will just soak up the oil like a sponge. It should sizzle immediately.
• Overcrowding the Pan: Don’t try to cook all of them at once. Leave space between the cakes so they fry properly.
• Thick Fritters: Flatten them out with your spoon. If they are too thick ball-shaped, the inside will be raw while the outside burns.

FAQs ❓

Can I use purple cabbage?

Yes, you can! Just know that purple cabbage might bleed a little color into the batter, so they might look a bit dark, but they will taste exactly the same.

Why do I have to boil the veggies first?

Cabbage is tough. If you just fry raw cabbage shreds, the batter will burn before the cabbage is tender to eat. Blanching softens them perfectly.

My fritters are falling apart. What did I do wrong?

You probably didn’t use enough flour or egg. Add a little more flour to the bowl and mix again until it feels sticky.

Can I bake these instead of frying?

You can, but the texture will be different. They won’t be as crispy. If you bake them, spray them with oil and bake at 400°F for about 20 minutes, flipping halfway.

Final Thoughts 💭

I think cooking vegetables should be fun, not a chore. This cabbage fritters recipe is one of those meals that feels like comfort food but is secretly pretty healthy.

The crunch of the cabbage, the sweetness of the carrot, and that cool, creamy dill sauce… it really is a perfect bite. Even if you think you don’t like cabbage, I challenge you to try this. It might just change your mind.

So grab a head of cabbage and get cooking. Your wallet (and your tastebuds) will thank you.