7 Secrets to Perfect Cabbage Fritters with Feta Dip You’ll Love

Oh my gosh, you have to try these cabbage fritters with feta dip! I stumbled upon this magical combo last summer at our local farmers’ market when I spotted the most gorgeous heads of cabbage. The vendor convinced me to take one home, and after some kitchen experimenting, these crispy-on-the-outside, tender-on-the-inside fritters were born. Paired with that tangy, creamy feta dip? Absolute perfection. What I love most is how quick they come together – just 40 minutes from chopping to dipping! They’ve become my go-to when I need a vegetarian dish that’ll wow everyone at the table. Trust me, even cabbage skeptics come back for seconds.

Why You’ll Love These Cabbage Fritters with Feta Dip

Oh, where do I even start? These little crispy bites have stolen my heart (and stomach) for so many reasons:

• That perfect crunch—golden edges with a surprisingly tender center thanks to thinly sliced cabbage and just the right mix of flours
• Pantry-friendly ingredients—no fancy stuff here, just fresh cabbage, basic spices, and whatever cheese you’ve got hanging around
• Two-in-one magic—serve them as appetizers with cocktails or pile ’em high for a light lunch with a side salad
• The feta dip—creamy, tangy, and with just enough garlicky kick to make you swipe your finger through the bowl (no judgment!)
• Kid-approved—my nieces gobble these up faster than chicken nuggets, especially when they get to dunk ’em

Honestly? They’re the kind of recipe that makes people think you slaved all day when really, it’s just cabbage showing off.

Print

Ingredients for Cabbage Fritters with Feta Dip

Grab these simple ingredients – I bet you have most already! For the fritters:

• 7 cups thinly sliced cabbage (from 1 small head – use a mandoline if you’ve got one!)
• ½ cup finely chopped scallions (plus extra for that pretty green garnish)
• 1 cup peeled and grated carrot (the sweet orange balances the cabbage perfectly)
• 1½ tsp kosher salt (this draws out moisture so don’t skip it)
• 2 large eggs, lightly beaten (room temp blends better)
• ½ cup all-purpose flour + ¼ cup white rice flour + 2 Tbsp cornstarch (this trio gives the best crispiness)
• 1 tsp fresh ginger (grated fine – it adds such brightness!)
• ½ tsp each: crushed red pepper, garlic powder, dried dill (my favorite flavor trio)
• ½ tsp baking powder + ½ tsp baking soda (for just the right lift)
• ¼ tsp black pepper
• ½ cup canola oil, divided (you’ll use about 2 Tbsp per batch)

For that dreamy feta dip:

• 1 cup sour cream (full fat makes it extra luscious)
• ½ cup crumbled feta cheese (buy the block and crumble yourself for best texture)
• ½ tsp each: dried dill + black pepper
• ¼ tsp each: crushed red pepper + kosher salt

Ingredient Notes & Substitutions

Don’t stress if you’re missing something! For gluten-free, swap all flours for ¾ cup GF blend. Greek yogurt works instead of sour cream (just add a splash of milk). Out of dill? Parsley or chives are lovely. Watch your cabbage moisture – if it’s super wet after salting, give it a gentle squeeze. Too much liquid = soggy fritters, and nobody wants that!

How to Make Cabbage Fritters with Feta Dip

Okay, let’s get cooking! I promise it’s easier than it looks – just follow these simple steps for the crispiest, most delicious cabbage fritters you’ve ever had.

Making the Feta Dip

First things first – let’s whip up that dreamy dip! Grab a medium bowl and toss in your sour cream, feta, dill, black pepper, red pepper, and salt. Now, here’s my trick: use a whisk and really go to town on it for about a minute. You want it mostly smooth but with little flecks of feta still visible for texture. Pop it in the fridge to chill while you work on the fritters – the flavors get even better as it sits!

Preparing the Cabbage Mixture

In a large bowl, combine your thinly sliced cabbage, scallions, grated carrot, and salt. Give it a good toss and let it sit for 5 minutes – this draws out just enough moisture. If you see pools of liquid at the bottom (especially with really fresh cabbage), gently squeeze handfuls to remove excess. Too wet = soggy fritters, and we’re not about that life!

Cook the Fritters

Alright, let’s get frying! Heat 2 Tbsp oil in a large nonstick skillet over medium-high until it shimmers (about 350°F if you’re using a thermometer). Drop 1/3 cup mounds of batter in, spacing them about 2 inches apart – I do 3-4 at a time max. Immediately flatten each to about 1/4 inch thickness with the back of your spoon (this gives maximum crispiness!). Cook for 3 minutes per side until deeply golden brown – resist flipping early! Transfer to a wire rack (not paper towels – they’ll get soggy) and keep warm under foil. Repeat with remaining batter, adding more oil as needed. Pro tip: wipe the pan between batches if you see any burnt bits.

Tips for Perfect Cabbage Fritters with Feta Dip

After making these cabbage fritters dozens of times (okay, maybe hundreds – I’m obsessed!), here are my foolproof tricks:

• Mandoline magic: Thin, even cabbage slices make all the difference. Watch those fingers – I always use the guard!
• Oil thermometer trick: No gadget? Test with a cabbage strand – it should sizzle immediately but not burn.
• Batch control: Overcrowding drops the oil temp. I do 3-4 fritters max in my 12-inch skillet.
• Keep ’em crispy: That wire rack is key! Paper towels trap steam and make them soggy.
• Make-ahead win: The dip tastes even better after 30 minutes in the fridge while you prep the fritters.

Follow these, and your cabbage fritters with feta dip will come out restaurant-perfect every time!

Serving Suggestions for Cabbage Fritters with Feta Dip

Oh, the possibilities! These crispy bites shine with simple pairings that don’t overpower them. I love squeezing fresh lemon wedges over the top – that bright acidity cuts through the richness perfectly. Scatter extra scallions or dill for a pretty pop of color. For a light meal, pair with an arugula salad dressed with lemon vinaigrette. Avoid heavy starches – let those golden fritters and creamy dip be the stars!

Storing and Reheating Cabbage Fritters with Feta Dip

Here’s the good news – these cabbage fritters actually reheat beautifully! Store them in an airtight container in the fridge for up to 2 days (keep the dip separate in its own little container). When you’re ready, pop the fritters in a 375°F oven or air fryer for 3-4 minutes until crispy again. The dip? Just give it a quick stir – no reheating needed. Honestly? They’re almost as good as fresh!

Cabbage Fritters with Feta Dip FAQs

I get asked these questions all the time about my beloved cabbage fritters, so let me save you some kitchen stress!

Can I bake instead of fry? Absolutely! Arrange them on a parchment-lined baking sheet at 400°F for 15 minutes per side. They won’t get quite as crispy as pan-fried, but still delicious. Spritz with oil first for better browning.

Can I make the mix ahead? Yes! Prep the cabbage mixture up to 4 hours ahead (keep it chilled). But wait to add the baking powder/soda until right before cooking – they lose oomph over time.

Dip substitutes? Tzatziki is fabulous with these fried cabbage fritters! Ranch or even a spicy mayo also work in a pinch. But trust me – that feta dip is worth the extra bowl.

Nutritional Information

Here’s the scoop per serving (1 fritter with dip): 220 calories, 15g fat (4g saturated), 18g carbs, 2g fiber, 5g protein. Remember – actual numbers may vary slightly based on exact ingredients and oil absorption. But hey, it’s cabbage – so feel good about those veggie nutrients!

Did You Make This Recipe?

I’d love to hear how your cabbage fritters turned out! Drop me a comment below or tag me on Instagram with your crispy creations. Nothing makes me happier than seeing your kitchen adventures!