Ingredients
For the fritters:
- 1 small head of cabbage, finely shredded
- 2 medium potatoes, grated
- 1 small onion, grated
- 2 eggs
- 1/2 cup all-purpose flour (add more if needed)
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Oil for frying (vegetable or sunflower)
Optional additions:
- 1/4 cup grated cheese (cheddar or mozzarella)
- 1/2 tsp smoked paprika or cumin for extra flavor
For the creamy herb dip:
- 1 cup Greek yogurt or sour cream
- 1 tbsp finely chopped fresh dill
- 1 tbsp finely chopped parsley
- 1 garlic clove, minced
- 1/2 tsp lemon juice
- Salt & pepper to taste
- Crushed red pepper flakes or paprika for garnish
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Instructions
1. Prepare the fritter mixture:
- Shred the cabbage and mix with a pinch of salt. Let sit for 10 minutes, then squeeze out excess liquid.
- Grate the potatoes and onion, then squeeze them dry as well.
- Combine cabbage, potato, and onion in a bowl. Add eggs, flour, seasonings, and optional cheese or spices. Mix well until it forms a sticky batter.
2. Cook the fritters:
- Heat oil in a skillet over medium heat.
- Scoop spoonfuls of the mixture, flatten slightly into patties, and fry 3–4 minutes per side or until golden brown.
- Drain on paper towels.
3. Make the dip:
- Mix all dip ingredients in a bowl. Adjust seasoning to taste.
- Top with paprika or red pepper flakes for color and kick.