Crispy cabbage fritters, savory pancakes of freshly grated cabbage and carrot, fried until golden and crisp, bring out the luxuriant sweetness of caramelized cabbage. The tangy feta dill dip provides a cool contrast.
Ingredients
- thinly sliced cabbage (from 1 small head): 7 cups
- 1/2 cup finely chopped scallions: (for garnish)
- 1 cup peeled and grated carrot:
- 1/2 teaspoon kosher salt: 1 piece
- eggs, lightly: 2 piece (beaten)
- all-purpose flour: 0.5 cup
- white rice flour: 0.25 cup
- cornstarch: 2 Tbsp
- teaspoon finely chopped fresh ginger: 1 piece
- red pepper: 0.5 tsp (crushed)
- garlic powder: 0.5 tsp
- dill: 0.5 tsp (dried)
- baking powder: 0.5 tsp
- baking soda: 0.5 tsp
- ground black pepper: 0.25 tsp
- canola oil: 0.5 cup (divided)
- sour cream: 1 cup
- crumbled feta cheese: 0.5 cup
- dill: 0.5 tsp (dried)
- black pepper: 0.5 tsp
- red pepper: 0.25 tsp (crushed)
- kosher salt: 0.25 tsp
Metric Conversion
Stages of cooking
-
Whisk together sour cream, feta, dill, black pepper, red pepper, and salt in a medium bowl until feta is smooth, about 1 minute. Dotdash Meredith Food Studios
-
Gather all ingredients. Dotdash Meredith Food Studios
-
Stir together cabbage, scallions, carrot, and salt in a large bowl until well combined. Dotdash Meredith Food Studios
-
Stir in eggs, flour, rice flour, cornstarch, ginger, red pepper, garlic, dill, baking powder, baking soda, and black pepper until well combined. Dotdash Meredith Food Studios
-
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high until shimmery, 2 to 3 minutes. Spoon a scant 1/3 cup of the cabbage mixture into skillet, and flatten mixture evenly with a flat spatula to about 1/4-inch thickness. Spoon in 3 more fritters, about 1-inch apart, and flatten. Dotdash Meredith Food Studios
-
Cook until golden brown on both sides, about 3 minutes per side. Remove fritters and transfer to a wire rack; loosely cover with aluminum foil to keep warm. Dotdash Meredith Food Studios
-
Repeat process 3 more times with remaining cabbage mixture and 6 tablespoons oil. Garnish with additional scallions. Serve warm with Feta Dip. Dotdash Meredith Food Studios
