Cabbage Fritters

Ingredients

• 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

Description

1. Whisk together sour cream, feta, dill, black pepper, red pepper, and salt in a medium bowl until feta is smooth, about 1 minute.
2. Gather all ingredients.
3. Stir together cabbage, scallions, carrot, and salt in a large bowl until well combined.
4. Stir in eggs, flour, rice flour, cornstarch, ginger, red pepper, garlic, dill, baking powder, baking soda, and black pepper until well combined.
5. 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.
6. 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.
7. Repeat process 3 more times with remaining cabbage mixture and 6 tablespoons oil. Garnish with additional scallions. Serve warm with Feta Dip.