Crispy cabbage fritters

Finely shred 225 g of cabbage on a box grater.

Rinse the shredded cabbage in a colander, set the colander over a bowl, season with sea salt and leave 10 minutes to draw out the water.

Add 90 g all purpose flour to a large bowl.

Make a well, crack in the egg and whisk, then add the club soda and whisk to a smooth batter.

Add the chopped onion and grate in one clove of garlic.

Add the chives and the sweet smoked paprika and mix well.

Put the salted cabbage in a cheesecloth and squeeze out all the water.

Add the cabbage to the batter, season with sea salt and black pepper and mix well.

Adjust the liquid if the batter is too thick or thin.

Heat a large frying pan over medium heat with 60 ml extra virgin olive oil.

After a couple of minutes add spoonfuls of batter in a single layer, evenly spaced, in batches, pushing gently down on each.

Fry 3 to 4 minutes per side until golden and crispy, then transfer to a dish with paper towels.

For the dipping sauce, combine the Greek yogurt with two grated cloves of garlic.

Add the hot smoked paprika, lemon juice and olive oil.

Season with sea salt and a generous portion of black pepper and whisk to a creamy sauce.

Transfer the sauce to a serving dish and arrange the fritters around it.