Guest Recipe: Alissa Timoshkina's Cabbage, Pea and Dill Fritters
Crispy, golden fritters paired with cool, creamy sour cream—simple, comforting, and utterly delicious. {v, nf}
Fritters hold a special place in Eastern European cuisine, and it’s easy to see why—effortless, delicious, and deeply comforting. In her recent book Kapusta, Alissa Timoshkina makes a strong case for cabbage, showcasing its versatility in a celebration of vegetable-forward Eastern European cooking.
Cabbage might not be the most obvious choice, but its delicate sweetness and tender bite make for irresistibly crisp, golden fritters. Best of all, they come together with just a handful of pantry staples. And, of course, no fritter experience is complete without a generous side of cooling sour cream for dipping.
You can follow Alissa over on her Instagram for a feed full of delicious recipes and foodie inspiration.
CABBAGE, PEA AND DILL FRITTERS
{v, nf}
MAKES: 10
THE INGREDIENTS
100g (3/4 cup) frozen peas
1/2 medium white cabbage, weighing approx. 450g (1lb)
1/2 tablespoon fine salt, plus extra to taste
3–4 spring onions (scallions)
1 medium bunch of dill
2 eggs
4 tablespoons plain (all-purpose) flour, plus extra if needed vegetable oil, for shallow frying
sour cream, to serve
THE METHOD
Start by defrosting the peas by submerging them in boiled water.
Finely shred the cabbage on a mandoline (or thinly slice), put into a bowl with the fine salt and let it sit while you finely chop the spring onions and the dill. Massage the cabbage a little with your hands, until most of the juices are released. Strain, squeezing out as much liquid as possible, and return to the bowl together with the spring onions and dill. Drain the peas and add them to the same bowl.
In a separate bowl, whisk the eggs with a pinch of salt and stir in the flour to create the batter. Pour the batter into the larger bowl with the vegetables and mix well, with a fork. If the mix is too runny, add another tablespoon of flour.
Heat enough oil in a frying pan for shallow frying (4–6 tablespoons, depending on the size of your pan). Using your hands, form around 11/2 heaped tablespoons of the mixture in to a fritter shape, and shallow-fry for 5–6 minutes on each side over a medium heat, until golden and crisp.
Remove and let cool on paper towel to absorb excess oil, then serve with some sour cream while hot or at room temperature
Abbreviations:
v- Vegetarian, pb - Plant based, gf - Gluten Free, nf - Nut free, df - Dairy free.
Credit: Kapusta by Alissa Timoshkina (Quadrille, £28) Photography by Laura Edwards. Author headshot credit - Lizzie Mayson
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