Cabbage Fritters with Greek Yogurt Garlic Dip
Servings: 12 cabbage pancakes
Ingredients
Cabbage Pancakes:
- 4 cups green cabbage finely shredded
- 3/4 tsp salt added to the cabbage to let it sweat
- 2 carrots shredded
- 4 green onions chopped fine
- 3/4 cup all-purpose flour
- 3 eggs beaten
- 1 tsp sesame oil
- 1 tbsp soy sauce low sodium
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp pepper
- 1/4-1/3 cup vegetable or canola oil for frying
Greek Yogurt Garlic Dip:
- 1/2 cup plain greek yogurt or sour cream
- 1 tsp lemon juice
- 1 garlic clove minced
- 1 tbsp green onions finely chopped
- 1/4 tsp onion powder
- pinch salt
- 1/8 tsp pinch black pepper
Instructions
- Thinly shred the cabbage into fine strips. A mandoline works well if you have one.Place the shredded cabbage in a colander, then set the colander inside a large bowl. Toss the cabbage with ½ teaspoon salt. Set aside for 10–15 minutes to draw out excess moisture while you prepare the remaining ingredients.
- Shred the carrots using a box grater then chop the green onions. Set both aside.
- In a small bowl, combine the garlic powder, onion powder, ¼ teaspoon salt, and pepper. Set aside.In another small bowl, whisk the eggs.
- Using clean hands, firmly squeeze as much liquid as possible from the cabbage. This helps keep the pancakes crispy rather than soggy.Transfer the squeezed cabbage to a clean large bowl. Add the carrots, green onions, seasoning mixture, sesame oil, soy sauce, eggs, and flour. Gently mix until everything is evenly combined and forms a thick, pancake-like batter.Before adding the eggs and flour, you can taste the mixture and adjust the seasoning if needed.
- Heat ¼ cup of vegetable or canola oil in a large, deep frying pan over medium-high heat. Once hot, spoon in about 2 tablespoons of the cabbage mixture and gently flatten each pancake to no more than ¼ inch thick. Work in batches as needed, adding more oil for the second batch if necessary.Fry for 3–4 minutes per side, or until golden brown and crisp.
- Transfer the pancakes to a wire rack and gently blot any excess oil with paper towel. Let cool for 5 minutes while you prepare the dipping sauce.Combine all Greek yogurt garlic dip ingredients in a small bowl. Mix well, then taste and adjust the seasoning if desired.
- Serve and enjoy.
Nutrition
Calories: 108kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 260mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1827IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 1mg
