Ingredients
½ medium – sized white cabbage
milk 300 ml
plain flour 50 gm
Oil for deep frying
Salt
Method
Discard any dark or damaged outer leaves, wash the cabbage and cut out the hard central stalk. Shred the cabbage finely. Dip a few cabbage shreds at a time in the milk then toss them in the flour on a sheet of greaseproof paper. Heat the oil* to 375* F in a deep – fryer; put a few shreds of coated cabbage into the frying basket and fry for 1 – 2 minutes until crisp and golden. Drain on crumpled kitchen paper and keep hot until all the shreds have been fried. Sprinkle the cabbage with salt and serve at once, before the crispness is lost.
