Crispy Cabbage Fritters with Yogurt Dill Sauce
Crispy cabbage fritters made with shredded cabbage, onions, garlic, and spices, pan-fried to golden perfection and served with a refreshing yogurt dill sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Eastern European
- Diet: Vegetarian
Ingredients
- 500 g cabbage, shredded
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 3 eggs
- 4 tablespoons flour (60 g)
- 1 teaspoon salt (8 g)
- 1 teaspoon ground red pepper (4 g)
- 1 teaspoon black pepper (4 g)
- Vegetable oil, for frying
- 3 tablespoons yogurt (75 g)
- 2 sprigs dill, finely chopped
- 1 cucumber, grated
- Red powdered pepper, to taste
Instructions
- Finely shred the cabbage and place it in a large mixing bowl.
- Add chopped onions and minced garlic to the bowl.
- Add the eggs, flour, salt, ground red pepper, and black pepper. Mix until well combined.
- Heat vegetable oil in a large frying pan over medium heat.
- Scoop spoonfuls of the cabbage mixture into the pan and flatten slightly to form fritters.
- Fry each fritter for 3–4 minutes per side, or until golden brown and crispy.
- Transfer fritters to a paper towel-lined plate to drain excess oil.
- In a small bowl, combine yogurt, grated cucumber, chopped dill, and a pinch of red powdered pepper to make the sauce. Mix well.
- Serve warm fritters with the chilled yogurt dill sauce on the side.
Notes
- Add 50 g grated cheese for a richer flavor.
- Use chickpea or rice flour for a gluten-free version.
- For a vegan option, replace eggs with flaxseed or chia seed mixture.
- Make them spicier with chili flakes or minced chili in the sauce.
- Bake at 200°C (400°F) for 20–25 minutes for a lighter alternative.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 5g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 105mg
