Cabbage and Egg Fritters

 

 

 

Ingredients:

For the Fritters:

1 small to medium head of cabbage (about 1 pound)
1 small onion, finely chopped
2 cloves garlic, minced
2 large eggs
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/4 teaspoon paprika (optional)
1/4 cup grated Parmesan cheese (optional, for added flavor)
2 tablespoons fresh dill, chopped (optional, for mixing into the batter)
2 tablespoons olive oil or vegetable oil (for frying)
For the Sour Cream and Dill Sauce:

1 cup sour cream
2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
1 tablespoon lemon juice (optional, for a tangy flavor)
Salt and pepper to taste
Instructions:
1. Prepare the Cabbage:

Shred or finely chop the cabbage. You can use a box grater, a food processor, or a sharp knife for this task.
Place the shredded cabbage in a large bowl and sprinkle with a bit of salt. Let it sit for about 10-15 minutes to draw out excess moisture.
After 15 minutes, squeeze out as much moisture as possible from the cabbage using a clean kitchen towel or paper towels.
2. Make the Fritter Batter:

In a large bowl, combine the shredded cabbage, finely chopped onion, minced garlic, and chopped fresh dill (if using).
In a separate bowl, whisk together the eggs, flour, baking powder, salt, pepper, and paprika (if using) until well combined.
Pour the egg mixture over the cabbage mixture and mix until everything is evenly coated.
3. Cook the Fritters:

Heat the oil in a large skillet or non-stick pan over medium heat.
Drop spoonfuls of the cabbage mixture into the hot skillet, flattening them slightly with the back of the spoon to form fritters. Make sure not to overcrowd the pan.
Cook for about 3-4 minutes on each side, or until the fritters are golden brown and crispy. Adjust the heat as necessary to avoid burning.
Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.
4. Prepare the Sour Cream and Dill Sauce:

In a small bowl, mix together the sour cream, chopped dill, lemon juice (if using), salt, and pepper.
Adjust seasoning to taste and refrigerate until ready to serve.
5. Serve:

Serve the warm cabbage fritters with a generous dollop of the sour cream and dill sauce on the side.
Garnish with additional fresh dill if desired.