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.
- 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.
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