CABBAGE FRITTI, CHILLI 5 SPICE GLAZE
Ingredients
- 6 savoy cabbage leaves
- 4 tbsp plain flour
- neutral oil for frying
- salt
BATTER
- 100 g plain flour
- 85 g cornflour
- 275 g sparkling water
- pinch baking powder
- ½ tsp Chinese 5 spice
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 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.
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