Components
- 14 clove stems (the stalks from one pack)
- 1/2 cup (teaspoon) of wheat flour
- One-third of a cup of water (tea).
- 1 1/2 cups of cooking oil
- Add salt and ground pepper gradually to suit your taste.
Setup phase
- Rinse and dry the cabbage stalks. Remove the base tip, as it is thicker and more fibrous, then slice each stalk into 5 cm sections.
- In a regular bowl, combine the wheat flour and season with salt and pepper to your liking. Pour in the water and stir thoroughly with a fork until a smooth, thick batter is formed.
- In a small premium pan, add the oil and heat over low to medium heat. Meanwhile, press a stud using a paper towel.
- To check the frying temperature, immerse a phosphorus stick in the cold oil; once it ignites, the oil has reached the right heat.
- Dip each stalk individually into the dough and use a fork to coat the entire surface.
- Using the fork, take out one splint at a time and gently tap the back of the fork against the bowl’s edge to drain any excess batter. Carefully immerse the cabbage stalk into the hot oil—add as many pieces as possible without them sticking together while frying. Allow them to fry for approximately 2 minutes or until they turn golden brown, stirring occasionally in the pan to ensure even frying.
- Using the squeezer, move the fried cabbage stalks to the sheath lined with paper towels and repeat the process with the remaining stalks. Serve immediately.
