Cabbage Fritters
Ingredients:
Cabbage Fritters:
7 cups thinly sliced cabbage (from 1 small head)
1/2 cup finely chopped scallions, plus more for garnish
1 cup peeled and grated carrot
1 1/2 teaspoon kosher salt
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1/4 cup white rice flour
2 tablespoons cornstarch
1 teaspoon finely chopped fresh ginger
1/2 teaspoon crushed red pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried dill
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground black pepper
1/2 cup canola oil, divided
Feta Dip:
1 cup sour cream
1/2 cup crumbled feta cheese
1/2 teaspoon dried dill
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon kosher salt
Instructions:
Make The Feta Dip:
-Whisk together sour cream, feta, dill, black pepper, red pepper, and salt in a medium bowl until feta is smooth, about 1 minute.
Cabbage Fritters:
-Gather all ingredients.
-Stir together cabbage, scallions, carrot, and salt in a large bowl until well combined.
-Stir in eggs, flour, rice flour, cornstarch, ginger, red pepper, garlic, dill, baking powder, baking soda, and black pepper until well combined.
-Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high until shimmery, 2 to 3 minutes. Spoon a scant 1/3 cup of the cabbage mixture into skillet, and flatten mixture evenly with a flat spatula to about 1/4-inch thickness. Spoon in 3 more fritters, about 1-inch apart, and flatten.
-Cook until golden brown on both sides, about 3 minutes per side. Remove fritters and transfer to a wire rack; loosely cover with aluminum foil to keep warm.
-Repeat process 3 more times with remaining cabbage mixture and 6 tablespoons oil. Garnish with additional scallions. Serve warm with Feta Dip.
