Cabbage fritters
Prep Time:
15 minutes
Cooking Time:
10 minutes
Servings:
Serves: 8
If they like it, it serves 8 otherwise
Cook Mode
(Keep screen awake)
Ingredients
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Tahini sauce
½ cup 2% Greek yogurt
½ cup tahini
juice of 2 lemons
¾ tsp salt
½ tsp black pepper
2 scallions, roughly chopped
¼ cup loosely packed mint leaves
1 small clove garlic
2 tbsp water, plus more as needed
Fritters
⅓ head (350 g) green cabbage, thinly sliced
1 large (200 g) carrot, peeled and grated
2 small (225 g) yellow potatoes, peeled and grated
1¼ tsp salt, divided
4 scallions, thinly sliced
¼ cup fresh dill, finely chopped
1 tsp paprika
1 tsp mild curry powder
1 tsp garlic powder
1 tsp ground coriander
½ tsp black pepper, plus more to taste
½ tsp baking powder
1 large egg
1 cup (120 g) all-purpose flour
¼ cup extra-virgin olive oil, plus more as needed
Directions
Place all the tahini sauce ingredients in a blender, and process on high until smooth. If the sauce is too thick to drizzle, add an additional tablespoon of water.
In a large bowl, toss the cabbage with ½ teaspoon salt and massage it with your hands. Let stand for 10 minutes.
Place the carrots and potatoes on a clean kitchen towel, then gather the ends and squeeze to remove the excess liquid. Add the vegetables to the bowl with the cabbage along with the dill, remaining ¾ teaspoon salt, spices, baking powder, egg and flour. Mix the batter with your hands for a few minutes, ensuring the egg and flour are evenly distributed.
Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
Working in batches, drop 2-tablespoon portions of the batter into the skillet and flatten slightly with the back of a spoon (the edges should be irregular). Avoid crowding the pan.
Fry until the bottom is golden brown, 5 minutes, then gently flip and fry until the other side is golden, 2 to 3 minutes more.
Transfer to a paper towel-lined plate. Add the remaining oil and repeat with the rest of the batter.
Serve hot with tahini sauce for dipping.
