Description
Deliciously crisp cabbage and onion fritters with a golden exterior and tender interior, perfectly complemented by a creamy garlic-dill yogurt sauce. These fritters make an excellent appetizer or side dish that transforms humble cabbage into something special.
Ingredients
Scale
- ½ head cabbage, chopped small
- 1 onion, finely chopped
- Salt to taste
- 3 eggs
- 1 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- Olive oil for frying
- For the Yogurt Sauce
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Prepare the Cabbage
- Begin by chopping the cabbage into small pieces. Place the chopped cabbage in a large pot of boiling water and cook until soft, about 10 minutes. Drain thoroughly and set aside to cool completely. This step is crucial as excess moisture will make your fritters soggy.
- Create the Fritter Mixture
- In a blender, combine the cooled cooked cabbage, eggs, and a pinch of salt. Blend until smooth to create a consistent base. Transfer the mixture to a bowl and fold in the finely chopped onion, dried thyme, and flour, stirring until all ingredients are fully incorporated.
- Rest the Batter
- Allow the mixture to rest for 15 minutes. This resting period is important as it lets the flour absorb moisture and the flavors to develop fully, resulting in better-textured and more flavorful fritters.
- Cook the Fritters
- Heat a generous amount of olive oil in a large skillet over medium heat. Once hot, scoop portions of the cabbage mixture and form into small patties. Fry them until they develop a beautiful golden-brown crust on both sides, approximately 3-4 minutes per side. Transfer to paper towels to drain excess oil.
- Prepare the Yogurt Sauce
- While the fritters are cooking, prepare the sauce by combining the yogurt, minced garlic, chopped fresh dill, salt, and pepper in a small bowl. Mix well until all ingredients are evenly distributed.
- Serve
- Arrange the warm fritters on a serving plate and offer the yogurt garlic sauce on the side for dipping. The fritters are best enjoyed hot, when they’re at their crispiest.
Notes
- For extra crispness, squeeze out as much moisture as possible from the cabbage after boiling.
- These fritters can be made ahead and reheated in a 350°F oven for 10 minutes.
- Try adding other herbs like parsley or chives to the fritter mixture for variety.
- To make this recipe gluten-free, substitute the all-purpose flour with rice flour or chickpea flour.
- For a tangier sauce, use Greek yogurt instead of regular plain yogurt.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Eastern European
Nutrition
- Serving Size: 3 fritters
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 140mg