- 1 cup all purpose flour
- 1/2 cup cornstarch
- 1 tsp. salt
- 1 cup cold water
- 1 egg
- 3 baby bok choy cabbage heads-cut into quarters or sixths
- 1 1/2 cups panko bread crumbs
- As needed vegetable oil for frying
Sift together into a bowl the first measure of flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the water, egg, and vegetable oil. Add the liquid to the dry ingredients and whisk until smooth. The batter should be a similar thickness to pancake batter. If too thick, add more water or if too thin, add more flour. Reserve.
Heat a deep fryer with vegetable oil to 350ºF. Dredge each cabbage wedge into the batter. Let excess batter drip off and carefully dredge each wedge in the panko crumbs, coating both sides evenly, gently pressing to adhere the crumbs. Fry only 4 wedges at a time until a medium golden color. Drain on paper towels. Great served with sweet chile sauce. Makes 12 pieces for holiday hors d'oeuvres. Enjoy!
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