White cabbage - shredded thinly
1 cup gram flour
2 TBs self raising flour
1/2 tsp bicarbonate of soda or baking powder
1/2 tsp ground cumin
1/2 cup chopped spring onion
Handful fresh coriander - chopped
Salt to season
Small pinch of yellow food colouring
Vegetable oil to deep fry
In a mixing bowl add the gram flour and self raising flour. Add salt and rest of dry ingredients apart from the herbs. Mix all.
Make a well in the middle add a little bit of water. Using a hand whisk bring the ingredients together breaking any lumps. Do not add too much water, aim at achieving a very think coating batter.
Add the green herbs, followed by the shredded cabbage.
Taste for season and adjust as required. Cover the mixture and leave to rest for about 10 to 30 minutes.
Heat a deep wok or deep pan fryer. When the oil is hot, using a spoon or by hand place a little of the cabbage mixture and carefully place in the hot oil.
Try and keep them rustic with the shredded cabbage popping out rather than making smooth little balls. In doing so it keeps the fritters crispy through and light.
Fry them in batches. Remove drain on kitchen paper. Enjoy while still warm and crispy with a chutney of your choice.