Instructions:
Step 1
Shred the Cabbage: Use a mandoline slicer or a sharp knife to shred the cabbage into fine pieces. Place it in a large bowl.
Step 2
Salt and Drain: Sprinkle salt over the cabbage and let it sit for at least 10 minutes to draw out moisture.
Step 3
After 10 minutes, squeeze out as much excess water as possible. This step is crucial for achieving crispy fritters.
Step 4
Mix Wet Ingredients: In another bowl, whisk together the eggs, cornstarch, baking powder, flour, and salt.
Step 5
Add Seasonings: Stir in the garlic powder, paprika, black pepper, and onion powder until smooth.
Step 6
Combine: Fold in the chopped onion and parsley, then add the drained cabbage. Mix until all the cabbage is coated in the batter.
Step 7
Heat the Oil: In a large pan, heat about 1/2 inch of oil over medium-high heat. It’s ready when a small amount of batter sizzles and rises to the surface.
Step 8
Fry the Fritters: Drop spoonfuls of the cabbage mixture into the hot oil, gently pressing them down with the back of the spoon. Fry in batches to avoid overcrowding.
Step 9
Cook Until Golden: Fry for 3-4 minutes on each side or until golden and crispy. Once done, transfer the fritters to a plate lined with paper towels to absorb excess oil.
Step 10
Combine Sauce Ingredients: In a bowl, mix together the yogurt (or sour cream), dill, lemon juice, minced garlic, and season with salt and pepper to taste. Add a sprinkle of paprika for color.
Step 11
Plate and Enjoy: Arrange the warm fritters on a serving platter and serve with the dipping sauce on the side. For an extra touch, garnish with fresh dill or parsley.
Pro Tips for Perfect Cabbage Fritters
Squeeze Out Moisture: After salting the cabbage, make sure to squeeze out as much moisture as possible. This step is crucial for achieving crispy fritters.
Uniform Size: Try to chop the cabbage and onion into uniform pieces. This ensures even cooking and a consistent texture throughout the fritters.
Test the Oil Temperature: Before frying all the fritters, test a small spoonful of the batter in the oil. If it sizzles and rises to the surface, the oil is ready.
Don’t Overcrowd the Pan: Fry the fritters in batches to avoid overcrowding. This helps maintain the oil temperature and allows for even cooking.
Keep Them Warm: If you’re making a large batch, keep the cooked fritters warm in an oven set to low heat (around 200°F or 95°C) while you finish frying the rest.
Nutritional Information (Per Fritter, approx. 2 fritters per serving)
Calories: 120
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 40mg
Sodium: 150mg
Total Carbohydrates: 10g
Dietary Fiber: 1g
Sugars: 1g
Protein: 3g
Nutritional Benefits:
Cabbage: Rich in vitamins C and K, fiber, and antioxidants.
Onion: Provides additional vitamins, minerals, and unique compounds that may support heart health.
Parsley: Packed with vitamins A, C, and K, as well as iron and antioxidants.