Ingredients
The Fritter Base:
4 cups green cabbage, finely shredded or grated (about ½ of a small head)
1 small yellow onion, finely diced or grated
2 large eggs, beaten
½ cup all-purpose flour (or gluten-free 1-to-1 baking flour)
½ cup shredded mozzarella or parmesan cheese (optional, for extra flavor)
½ tsp garlic powder
½ tsp salt (plus more for sweating the cabbage)
¼ tsp black pepper
2–3 tbsp vegetable or olive oil (for pan-frying)
The Creamy Yogurt Dip:
1 cup plain Greek yogurt (or sour cream)
1 clove garlic, finely minced
1 tbsp fresh lemon juice
1 tbsp fresh dill or parsleyt, finely chopped
Salt and pepper to taste
A pinch of paprika or chili flakes (for garnish, as seen in the photo)
Directions
Step 1: Prep and Dry the Cabbage
Place your finely shredded cabbage into a large colander and sprinkle it with 1 teaspoon of salt. Toss it around and let it sit for 10 minutes to sweat out the water. After 10 minutes, grab handfuls of the cabbage and squeeze hard over the sink to remove as much liquid as possible. Transfer the dry, squeezed cabbage to a large mixing bowl.
Step 2: Mix the Fritter Batter
To the bowl with the cabbage, add the diced onion, beaten eggs, flour, garlic powder, black pepper, and optional cheese. Stir everything together thoroughly until it forms a thick, cohesive mixture where all the cabbage is lightly coated.
Step 3: Whisk the Yogurt Dip
In a small serving bowl, combine the Greek yogurt, minced garlic, lemon juice, chopped herbs, salt, and pepper. Stir until smooth. Dust the top with a bit of paprika and a swirl of olive oil, then set it in the fridge to let the flavors meld while you cook.
Step 4: Fry to Golden Perfection
Heat 2 tablespoons of oil in a large non-stick skillet over medium heat. Once the oil is hot, scoop about ¼ cup of the cabbage mixture into the pan for each fritter. Use the back of your spoon to gently flatten them into discs (about ½-inch thick).
Step 5: Flip and Drain
Cook for 3 to 4 minutes on the first side until the bottom is deeply golden brown and crispy. Carefully flip them over and cook for another 3 minutes on the other side. Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter, adding a splash more oil to the pan if needed.
Step 6: Serve Hot
Arrange the hot, crispy fritters on a platter around your chilled garlic yogurt dip. Serve them immediately while they are at their maximum crunch!