Cuisine
Recette : Gato lichou
Ingredients
- 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
Preparations
- 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