Ingredients:
For the fritters:
- 1 small head of cabbage, shredded
- 2 medium potatoes, peeled and grated
- 1 onion, finely chopped or grated
- 2 eggs
- 1/2 cup all-purpose flour (adjust as needed)
- 1/4 cup grated cheese (optional, for extra flavor)
- Salt and pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Oil for frying
For the herbed yogurt dip:
- 1 cup plain Greek yogurt or sour cream
- 1 tbsp chopped fresh dill (or 1 tsp dried)
- 1 tbsp chopped parsley
- 1 clove garlic, minced
- Salt and pepper to taste
- 1/2 tsp lemon juice
- Crushed chili flakes or paprika for garnish
👩🍳 Instructions:
1. Prepare the fritter mix:
- Place shredded cabbage in a large bowl. Add a pinch of salt and let sit for 10 minutes to release moisture. Squeeze out excess liquid.
- Add grated potatoes and onion (also squeezed dry if needed).
- Mix in eggs, flour, cheese (if using), and seasonings. The mixture should hold together when pressed — add more flour if too loose.
2. Fry the fritters:
- Heat oil in a pan over medium heat.
- Scoop 2–3 tablespoons of the mixture and flatten into patties.
- Fry until golden brown and crispy, about 3–4 minutes per side.
- Drain on paper towels.
3. Make the dip:
- Mix all dip ingredients in a bowl.
- Top with chili flakes or paprika for extra flavor and color.