Mediterranean-inspired

Crispy Cabbage White Bean Fritters with Herby Yogurt

Crisp cabbage and white bean fritters with dill yogurt, lemon, scallions, and a bright crunchy slaw.

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Crispy Cabbage White Bean Fritters with Herby Yogurt

I like cabbage for weekday lunches because it can be crisp, sweet, sturdy, and inexpensive at the same time.

These fritters lean into that range by shredding cabbage thinly, salting it briefly, and folding it with mashed white beans for body.

When I make fritters, I look for ragged edges.

Press each mound thin enough to brown, then leave it alone until the underside is deeply golden.

I use herby yogurt to make the plate feel complete without turning the fritters heavy.

Lemon and a small slaw keep each bite crunchy, creamy, and bright.

For another recipe in this seed collection, try Crispy Cabbage Dumpling Bowls or White Bean Spinach Gnocchi Skillet.

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Directions

  1. Toss cabbage with 1/2 teaspoon salt and rest for 10 minutes, then squeeze out excess moisture.
  2. Mash half the white beans in a bowl, leaving the rest whole.
  3. Stir cabbage, beans, eggs, flour, scallions, garlic powder, and black pepper into a thick mixture.
  4. Mix Greek yogurt with dill, lemon juice, 1 tablespoon water, and a pinch of salt.
  5. Heat olive oil in a skillet over medium heat.
  6. Scoop the fritter mixture into 8 mounds and press each one thin.
  7. Cook for 3 to 4 minutes per side, until crisp and browned, then serve with herby yogurt.

Nutrition

Nutrition Information

Estimated per serving: 360 calories, 15 g protein, 42 g carbohydrates, 15 g fat.

Variations

Recipe Variations

- Add crumbled feta to the batter.
- Use chickpeas instead of white beans.
- Top with chili crisp instead of yogurt for a warmer plate.

Notes

  • Squeezing the cabbage is what keeps the fritters crisp.
  • Mash only half the beans so the centers stay creamy instead of pasty.
  • Keep finished fritters warm on a rack in a 250 F oven.

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