Cabbage Fritters Recipe

These cabbage fritters are perfectly crispy on the outside with a soft and aromatic center, making them a delightful snack or appetizer. Follow these easy steps to make your own at home!

Ingredients

• 7 cups thinly sliced cabbage (from 1 small head)
• 1/2 cup finely chopped scallions, plus extra for garnish
• 1 cup peeled and grated carrot
• 1 1/2 teaspoon kosher salt
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/4 cup white rice flour
• 2 tablespoons cornstarch
• 1 teaspoon finely chopped fresh ginger
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried dill
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground black pepper
• 1/2 cup canola oil, divided

Feta Dip Ingredients

• 1 cup sour cream
• 1/2 cup crumbled feta cheese
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon kosher salt

Step-by-Step Instructions

Step 1: Make the Feta Dip

In a medium bowl, whisk together the sour cream, crumbled feta cheese, dill, black pepper, crushed red pepper, and salt until the mixture is smooth. This should take about 1 minute.

Step 2: Prepare the Cabbage Fritter Mixture

In a large bowl, combine the thinly sliced cabbage, chopped scallions, grated carrots, and kosher salt. Stir well to combine.

Step 3: Add Wet Ingredients

Add the lightly beaten eggs to the cabbage mixture and mix thoroughly.

Step 4: Add Dry Ingredients

To the cabbage mixture, add the all-purpose flour, rice flour, cornstarch, ginger, crushed red pepper, garlic powder, dried dill, baking powder, baking soda, and black pepper. Stir everything together until well combined.

Step 5: Heat Oil in Skillet

In a large nonstick skillet, heat 2 tablespoons of canola oil over medium-high heat. The oil should shimmer after 2 to 3 minutes.

Step 6: Form and Fry the Fritters

Spoon a heaping 1/3 cup of the cabbage mixture into the skillet. Flatten the mixture with a spatula to about 1/4-inch thickness. Repeat this process, adding 3 more fritters, spaced about 1 inch apart. Flatten them lightly with the spatula.

Step 7: Cook the Fritters

Fry the fritters for about 3 minutes per side or until golden brown and crispy. Once done, transfer them to a wire rack and loosely cover with aluminum foil to keep warm.

Step 8: Repeat the Process

Continue frying the remaining fritters in batches, using the remaining 6 tablespoons of oil. Be sure to cook until golden brown on both sides.

Step 9: Garnish and Serve

Once all the fritters are cooked, garnish them with additional chopped scallions. Serve the fritters warm with the homemade feta dip on the side.

Nutrition Facts (Per Serving)

• Calories: 315
• Total Fat: 23g (29% DV)
• Saturated Fat: 6g (29% DV)
• Cholesterol: 72mg (24% DV)
• Sodium: 521mg (23% DV)
• Total Carbohydrate: 23g (8% DV)
• Dietary Fiber: 4g (13% DV)
• Total Sugars: 6g
• Protein: 7g (13% DV)
• Vitamin C: 52mg (57% DV)
• Calcium: 178mg (14% DV)
• Iron: 1mg (7% DV)
• Potassium: 405mg (9% DV)

Test Kitchen Tips

• Use a food processor or mandolin slicer for quick and easy slicing of vegetables.
• Avoid letting the batter sit too long after mixing, as the vegetables will release moisture and make the batter too runny.
• Feel free to add other vegetables like spinach, thinly sliced onions, grated potatoes, or finely grated cauliflower.

Make Ahead Instructions

To prepare the fritters ahead of time, cook them with a small amount of oil until set on both sides. Cool completely before placing them on a cookie sheet in a single layer and refrigerate for up to 3 days. When ready to serve, reheat by frying again following the instructions above. The feta dip can be stored in an airtight for up to 5 days in the refrigerator.