Turn basic ingredients into a flavorful and wholesome treat with these Savory Cabbage Fritters. Tender on the inside with a crispy golden exterior, and accented with fresh dill, these fritters make a delightful choice for breakfast, a quick snack, or as a savory side dish. Simple to prepare and packed with taste, they offer a fun and unique way to enjoy cabbage.
Ingredients:
- 8 oz. cabbage, finely shredded
- 2 eggs
- 1/8 cup chopped dill
- 1/3 teaspoon salt (or to taste)
- 1/4 cup all-purpose flour
- 1 tablespoon oil (such as grapeseed or vegetable oil)
Instructions:
- Prepare the Cabbage: Shred the cabbage finely and transfer it to a large mixing bowl. Toss the cabbage with salt and let it rest for about 5 minutes to allow any excess moisture to be drawn out.
- Mix the Batter: Crack the eggs into the cabbage, then add the chopped dill and flour. Mix thoroughly until everything is well incorporated, resulting in a thick, cohesive batter.
- Preheat the Skillet: Warm the oil in a non-stick skillet over medium heat until it’s hot and ready for cooking.
- Cook the Pancakes: Scoop 2–3 tablespoons of the batter into the skillet for each pancake, pressing it lightly to flatten. Fry for 2–3 minutes per side, or until the pancakes are golden and crispy.
- Serve: Transfer the pancakes from the skillet to a plate lined with paper towels to absorb any extra oil. Serve while warm, with a side of sour cream or yogurt for dipping if desired.
Conclusion:
These Savory Cabbage Pancakes are a simple yet flavorful way to make the most of humble ingredients. Quick to whip up and versatile, they’re ideal for any time of day. Whether served as a snack, a side dish, or even a vegetarian main, these pancakes are sure to become a favorite in your kitchen.
Savory Cabbage Pancakes: A Healthy and Easy Snack
A quick and savory cabbage pancake recipe withfresh dill and a light, crispy texture.
Ingredients
- 8 oz. cabbage finely shredded
- 2 eggs
- 1/8 cup chopped dill
- 1/3 teaspoon salt or to taste
- 1/4 cup all-purpose flour
- 1 tablespoon oil such as grapeseed or vegetable oil
Instructions
- Prepare the Cabbage: Shred the cabbage finely and transfer it to a large mixing bowl. Toss the cabbage with salt and let it rest for about 5 minutes to allow any excess moisture to be drawn out.
- Mix the Batter: Crack the eggs into the cabbage, then add the chopped dill and flour. Mix thoroughly until everything is well incorporated, resulting in a thick, cohesive batter.
- Preheat the Skillet: Warm the oil in a non-stick skillet over medium heat until it’s hot and ready for cooking.
- Cook the Pancakes: Scoop 2–3 tablespoons of the batter into the skillet for each pancake, pressing it lightly to flatten. Fry for 2–3 minutes per side, or until the pancakes are golden and crispy.
- Serve: Transfer the pancakes from the skillet to a plate lined with paper towels to absorb any extra oil. Serve while warm, with a side of sour cream or yogurt for dipping if desired.