Cabbage Fritters with Yogurt-Dill Sauce
Ingredients
(as you listed)
For the fritters:
- 500 g cabbage, shredded
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 3 eggs
- 4 tbsp flour (≈60 g)
- 1 tsp salt (≈8 g)
- 1 tsp ground red pepper (≈4 g)
- 1 tsp black pepper (≈4 g)
- Vegetable oil for frying
For the sauce:
- 3 tbsp yogurt (≈75 g)
- 2 sprigs dill, chopped
- 1 cucumber, grated
- Red pepper powder, to taste
🧑🍳 Directions
- Prepare the cabbage:
Sprinkle the shredded cabbage with a little salt, mix it, and let it sit for 10 minutes to soften. Then squeeze out excess moisture. - Make the fritter mix:
In a large bowl, combine cabbage, onions, and garlic. Add the eggs, flour, salt, black pepper, and red pepper. Mix until you get a thick, spoonable batter. (Add a bit more flour if it’s too runny.) - Fry:
Heat a thin layer of oil in a pan over medium heat. Drop spoonfuls of the mixture into the pan, flatten slightly, and fry until golden brown on each side (about 3–4 minutes per side). Drain on paper towels. - Prepare the sauce:
Mix yogurt, grated cucumber, chopped dill, and a pinch of red pepper. Stir well and chill for a few minutes. - Serve:
Serve the hot fritters with the cool yogurt-dill sauce on the side.
💡 Tips
- You can add grated carrot or a handful of cheese to the batter for variation.
- These also reheat beautifully in an air fryer or oven.
- If you bake them (200°C for ~20 min), they’re lighter but still crisp.