These fritters have a delightful crispiness on the outside and a soft texture on the inside, creating an irresistible treat. They are crafted using simple ingredients – shredded cabbage, carrots, and potatoes – seasoned with warm spices and abundant dill, making them ideal as a snack or side dish. Once you try them, you might find it hard to resist eating them straight from the pan!
Ingredients
- ⅓ of a head of green cabbage (350 g), thinly sliced
- 1 large carrot (200 g), peeled and grated
- 2 small yellow potatoes (225 g), peeled and grated
- 1¼ tsp of table salt, divided
- 4 scallions, thinly sliced
- ¼ cup of finely chopped fresh dill
- 1 tsp of paprika
- 1 tsp of mild curry powder
- 1 tsp of garlic powder
- 1 tsp of ground coriander
- ½ tsp of black pepper, plus more to taste
- ½ tsp of baking powder
- 1 large egg
- 1 cup of all-purpose flour (120 g)
- ¼ cup of extra-virgin olive oil, plus more as needed
- 1 cup of plain Greek yogurt for dipping
Preparation
In a large bowl, mix the cabbage with ½ teaspoon of salt and gently massage it with your hands. Allow it to sit for 10 minutes.
Wrap the carrots and potatoes in a clean kitchen towel, squeeze them to remove excess liquid. Add these vegetables to the bowl with the cabbage, along with the dill, the remaining ¾ teaspoon of salt, spices, baking powder, egg, and flour. Combine the mixture by hand for a few minutes to evenly distribute the egg and flour.
Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
In batches, place 2-tablespoon portions of the mixture into the skillet, gently flattening them with the back of a spoon (aim for irregular edges). Avoid overcrowding the pan.
Fry until the bottom turns golden brown, approximately 5 minutes, then carefully flip and fry the other side until golden, for an additional 2 to 3 minutes.
Transfer the fritters to a plate lined with paper towels. Add more oil and repeat the process with the remaining batter.
Serve the fritters hot with Greek yogurt for dipping.
Makes 20-25 fritters
Created in partnership with CBC Creator Network.