Cabbage Fritti with a Chilli & 5-Spice Glaze I Georgie Eats

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.