Curry cabbage pancake fritters are your new Indian-inspired snack obsession. They’re crispy, flavorful, and come together in no time. Imagine the rich taste of curry and the satisfying crunch of cabbage, all in a grab-and-go fritter.
Serve crispy cabbage pancakes with a spicy garam masala yogurt sauce aside lamb chops, meatballs or gyros and you’ve got a snack that’s not just tasty but also brings a piece of Indian cuisine right to your table.
The warm oily rounds soak up their saucy topping and leave drippings the bites raise to your mouth.
I love finding new ways to use Raw Milk Yogurt. Our whole family enjoys this healthy animal food and our cows give us so much delicious food, it’s a pleasure to find creative ways to eat it.
More Low-Carb, Ketogenic Vegetable Sides
If you like these savory pancakes, I know you’ll love this collection of keto fritters too!
- Keto Coleslaw with creamy dressing
- Easy Braised Cabbage
- Fennel and Feta Pancakes
- Garlic and Zucchini Scrambled Egg Muffin
- Tomato Zucchini Egg Cup
- Micronutrient Rich Crackers
Curry Cabbage Pancakes
Ingredients
Yogurt Sauce
- 1/4 cup full-fat Greek yogurt
- 1 teaspoon garam masala
- 1 clove garlic minced
- 1/2 lemon juice
Cabbage Pancakes
- 1/2 pound green cabbage thinnly sliced
- 1 small pearl onion
- 2 tablespoons coconut flour (what we use)
- 1 tablespoon curry powder sweet or spicy
- 1 teaspoon salt (what we use)
- 1/4 teaspoon ground black pepper
- 5 whole eggs
- 1/4 cup coconut oil (what we use)
Instructions
- In a small bowl, combine the ingredients for the yogurt sauce. Set aside.1/4 cup full-fat Greek yogurt, 1 teaspoon garam masala, 1 clove garlic, 1/2 lemon
- Use a large mixing bowl to combine the cabbage, onion, coconut flour, curry powder, salt, and pepper.1/2 pound green cabbage, 1 small pearl onion, 2 tablespoons coconut flour, 1 tablespoon curry powder, 1 teaspoon salt, 1/4 teaspoon ground black pepper
- Whisk the eggs in a separate bowl and pour over the cabbage. Stir to combine and thoroughly coat the cabbage.5 whole eggs
- Warm half the coconut oil (2 tablespoons) in a skillet over medium heat and prepare to fry. Scoop a large spoonful of the batter and place in the hot oil. Cook the first side for 4 minutes, until golden brown on the bottom. Flip and continue cooking for 3 more minutes. The cabbage should be soft and eggs cooked. Reapply oil as needed.1/4 cup coconut oil
- Serve warm with yogurt sauce.
Notes
Nutrition & Macros
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More Savory Coconut Flour Recipes
- The Best Psyllium Husk Bread Recipe
- Low-Carb Focaccia Bread
- Coconut Flour Bread
- Savory Muffins Recipe
- Fennel and Feta Pancakes
Love unique international flavors like the curry here? Try these Pandan Waffles from Resolution Eats and experience a Vietnamese treat.
I made these tonight, and they were delicious!!