Crispy Cabbage Pancakes with Feta-Dill Dip

1. 1

   Prepare the Cabbage Fritters.

2. 2

   In a medium bowl, whisk together the sour cream, feta, dill, black pepper, red pepper, and salt until the feta is smooth, about 1 minute.

3. 3

   Assemble all the ingredients.

4. 4

   In a large bowl, stir the cabbage, scallions, carrot, and salt until evenly combined.

5. 5

   Stir in the eggs, flour, rice flour, cornstarch, ginger, red pepper, garlic, dill, baking powder, baking soda, and black pepper until well combined.

6. 6

   Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high until it shimmers, 2 to 3 minutes. Spoon a scant 1/3 cup of the cabbage mixture into the skillet, and press it evenly with a flat spatula to about 1/4-inch thick. Add 3 more fritters, spacing them about 1 inch apart, and flatten.

7. 7

   Cook until golden brown on both sides, about 3 minutes per side. Remove the fritters and place on a wire rack; loosely cover with aluminum foil to keep warm.

8. 8

   Repeat the process 3 more times with the remaining cabbage mixture and 6 tablespoons oil. Garnish with additional scallions. Serve warm with Feta Dip.

• Calories 318.58 kcal Moderate
• Protein 7.66 g Moderate
• Carbs 23.37 g Moderate
• Total Fat 21.85 g High
• Saturated Fat 6.07 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 84.1 mg High
• Sodium 156.46 mg Moderate
• Fiber 4.07 g Moderate
• Sugar 1.81 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 139.44 mg Moderate
• Iron 1.64 mg Low Source
• Potassium 476.85 mg Moderate
• Vitamin A 39.49 mcg_rae Low Source
• Vitamin C 73.98 mg Good Source
• Vitamin D 0.45 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Garlic 🧄
• Onions 🧅