Bedouin Cabbage Fritter with Yogurt Sauce
Enjoy these fritters as a light main dish, a hearty appetizer, or a side. Pair them with a fresh salad or a warm soup for a complete meal.
Ingredients
Fritters
- 2 cups red cabbage finely shreaded
- 3 green onions thinly sliced (white and green parts separated)
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup water
- 1 tbsp Bedouin Spice
- 1 tsp salt
- 2 tbsp Vegetable Oil (for frying)
Yogurt Sauce
- 1 cup yoghurt plain
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
Prepare the Batter
- In a large bowl, combine the cabbage and white parts of the scallions.2 cups red cabbage, 3 green onions
- In a separate bowl, whisk together the eggs, flour, water, Bedouin spice, and salt until smooth. Similar to pancake batter3 large eggs, ½ cup all-purpose flour, ½ cup water, 1 tbsp Bedouin Spice, 1 tsp salt
- Pour the batter over the vegetables and mix until evenly coated.
Cook the Fritters
- Heat oil in a large non-stick skillet over medium heat.2 tbsp Vegetable Oil
- Scoop about 1/4 cup of the batter into the skillet and spread it into a round shape (about 1/2 inch thick).
- Cook for 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter, adding more oil as needed.
Yogurt Sauce
- In a small bowl, whisk together the yogurt, lemon juice, olive oil, garlic powder, salt, and pepper until smooth. Adjust seasoning to taste.1 cup yoghurt, 1 tbsp lemon juice, 1 tbsp olive oil, ½ tsp garlic powder, Salt and pepper to taste
Assemble
- Drizzle the yogurt sauce generously over the warm fritters
- Garnish with the green parts of the scallions, fresh parsley or cilantro, sesame seeds, and a squeeze of lemon.
- Serve immediately, with extra yogurt sauce on the side for dipping.
Tried this recipe?Mention @monsooncoast or tag #monsooncoast!