Cabbage Fritters (South Indian Cabbage Vepadu)

These spidery-looking cabbage and peanut fritters look 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.

peanut oil, for frying
1 lb green cabbage, cored, quartered and very thinly sliced
1 cup fresh cilantro, roughly chopped
½ cup raw peanuts, skinless, roughly chopped
5 Tbsp. chickpea flour
1 Tbsp. cornstarch
2 tsp. ground coriander
1 tsp. kosher salt
¾ tsp. red chile powder, preferably Kashmiri
¼ tsp. ground turmeric
10 fresh or frozen curry leaves, thinly sliced

Heat 2" oil in a 6 qt saucepan until a deep-fry thermometer reads 325°F.

Using your 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 Tbsp. 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.

Makes about 32.