Cabbage Vepadu (Cabbage Fritters)

Name: Cabbage Vepadu (Cabbage Fritters)
Total time: PT0D0H0M
Yield: makes about 32
Ingredients: Peanut oil, for frying; 1 lb. green cabbage, cored, quartered, and very thinly sliced; 1 cup roughly chopped cilantro; 1 ⁄ 2 cup roughly chopped raw skinless peanuts; 5 tbsp. chickpea flour; 1 tbsp. cornstarch; 2 tsp. ground coriander; 1 tsp. kosher salt, plus more; 3 ⁄ 4 tsp. red chile powder, preferably Kashmiri; 1 ⁄ 4 tsp. ground turmeric; 10 fresh or frozen curry leaves, thinly sliced

Serves
makes about 32

INGALLS PHOTOGRAPHY

Cookbook author Madhur Jaffery describes these spidery-looking cabbage-and-peanut fritters as looking like little Medusa heads, "with the strands of shredded cabbage providing a crunchy, unruly halo." A popular item in the mess halls of the south Indian state of Andhra Pradesh, they can be served as part of a meal or as a crunchy snack. This recipe first appeared as part of the digital edition of our August/September 2014 special India issue.

Ingredients

Peanut oil, for frying
1 lb. green cabbage, cored, quartered, and very thinly sliced
1 cup roughly chopped cilantro
¹⁄₂ cup roughly chopped raw skinless peanuts
5 tbsp. chickpea flour
1 tbsp. cornstarch
2 tsp. ground coriander
1 tsp. kosher salt, plus more
³⁄₄ tsp. red chile powder, preferably Kashmiri
¹⁄₄ tsp. ground turmeric
10 fresh or frozen curry leaves, thinly sliced

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Instructions

Step 1

Heat 2” oil in a 6-qt. saucepan until a deep-fry thermometer reads 325°. Using hands, mix and massage remaining ingredients in a bowl until cabbage releases its juices and forms a paste with the flour. Working in batches and using oiled hands, drop flattened tablespoon-size amounts of cabbage mixture into oil; fry, flipping once, until golden and crisp, about 45 seconds to a minute. Using a slotted spoon, transfer fritters to paper towels to drain; season with salt. Serve immediately.