This Cabbage Fritti, Chilli 5 Spice Glaze is crunchy, sweet, slightly spicy and makes for a delicious Aperitivo Time snack. I like to pair them with my punchy Sichuan Margarita for a perfect nibble and tipple combination.
CABBAGE FRITTI, CHILLI 5 SPICE GLAZE
Turning humble cabbage into the star of the show, these crispy Cabbage Fritti are a delicious, sweet and spicy Aperitivo Time snack. Perfect for parties, family gatherings, or adding a little pizzazz to date night.
Ingredients
- 6 savoy cabbage leaves
- 4 tbsp neutral oil for frying
- 4 tbsp plain flour
- salt
BATTER
- 100 g plain flour
- 85 g cornflour
- 1/3 tsp Chinese 5 spice
- pinch baking powder
- 275 ml sparkling water
GLAZE
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 red chilli finely sliced
- 1 tsp Chinese 5 spice
Instructions
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Start by preparing the cabbage leaves. Half each leaf lengthways and cut out the thick middle stalk. Place into a heatproof bowl and cover with boiling water. Leave to sit for 2-3 minutes, until slightly softened, then drain and dry the leaves.
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Next, we can get the oil ready. Heat an inch of neutral oil in a medium pan over a medium heat. Let it get hot whilst we make the batter.
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Combine the plain flour, cornflour, baking powder, Chinese 5-spice and a good pinch of salt in a bowl. Add the sparkling water and mix until smooth and combined. It is quite a thin batter!
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Season the 4 tbsp of plain flour with salt, then turn each cabbage leaf first in the flour, then drop it into the batter, making sure it’s well coated. Gently drop it straight into the hot oil. If the oil is spitting, add a good pinch of salt, which should stop it. You only want to have one or two in the oil at any one time. Fry them until golden and crunchy on both sides. They should take about 60-90 seconds each – if they are much quicker than this, you’ll want to turn the heat down. Remove each one from the oil as it is ready and onto a few sheets of kitchen towel, to soak up any excess grease.
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Whilst you are frying the cabbage leaves, combine the brown sugar, rice vinegar, red chilli, Chinese 5-spice and a good pinch of salt in a small saucepan. Gently simmer for 2-3 minutes, until thick and syrupy.
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Serve the cabbage fritti on a plate and drizzle the glaze overtop. Eat hot.
If you like the idea of making the humble cabbage the main character, you’ll enjoy my Harissa Butter Bean & Hispi Cabbage Bake. Or, for more recipe inspiration, head over to my Instagram.
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