Crispy Skillet Cabbage Fritters With Yogurt Dill Sauce

These cabbage fritters turn an inexpensive vegetable into a crisp, savory skillet snack. Salting and squeezing the cabbage prevents soggy centers, while a cool yogurt dill sauce adds a fresh finish.

Crispy Cabbage Fritters With Yogurt Dill Sauce

This crispy cabbage fritters recipe makes eight 3-inch patties in a 12-inch skillet. Serve beside oven-roasted corn.

Ingredients

• 4 cups finely shredded green cabbage, about 12 ounces
• 1 teaspoon kosher salt, divided
• 2 large eggs
• 1/3 cup all-purpose flour
• 3 scallions, thinly sliced
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil, divided
• 1/2 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill

Equipment: large bowl, colander, clean kitchen towel, measuring tools, 12-inch skillet, spatula, instant-read thermometer, and small bowl.

Step 1: Salt and Squeeze the Cabbage

1. Toss the cabbage with 1/2 teaspoon salt in a colander.
2. Rest for 10 minutes, then wrap it in a clean towel and squeeze firmly over the sink.
3. Continue until little liquid drips out. Removing moisture creates crisp edges instead of a steamed texture.

Step 2: Mix and Portion

1. Whisk the eggs, flour, scallions, garlic powder, paprika, pepper, and remaining salt.
2. Fold in the squeezed cabbage until every strand is lightly coated.
3. Divide into eight loose 1/3-cup portions. Press each portion to about 3 inches wide and 1/2 inch thick.

Step 3: Pan-Fry Until Crisp

1. Heat 1 1/2 tablespoons oil over medium heat.
2. Add four portions and press gently. Cook for 3–4 minutes per side until deeply golden.
3. Transfer to a rack. Repeat with the remaining oil and portions.
4. Check a thick fritter from the side; the center should reach 160°F.

Step 4: Make the Yogurt Dill Sauce

1. Stir the yogurt, lemon juice, dill, and a pinch of salt in a small bowl.
2. Serve beside the hot fritters rather than spooning it over them, which preserves the crunch.

For another flexible vegetable-centered meal, see these gluten-free meal prep ideas.

Tips and Troubleshooting

• Fritters fall apart: Press the portions firmly and let the first side set before flipping.
• Centers are wet: Squeeze the cabbage more thoroughly and keep patties 1/2 inch thick.
• Edges brown too fast: Reduce the burner to medium-low.
• Allergens: This recipe contains egg, wheat, and dairy.

Storage and Reheating

Refrigerate within two hours in a shallow airtight container at 40°F or below. Use within 3–4 days. Reheat to 165°F in a 400°F oven for 8–10 minutes or a 375°F air fryer for 4–6 minutes. The microwave softens the edges.

If you enjoy make-ahead cooking, these quick breakfast ideas offer more practical prep inspiration.

Final Notes

Dry cabbage, moderate heat, and an undisturbed first side create the crispest fritters. Serve them immediately with the cool sauce for the strongest contrast.