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Indonesian vegetable fritters
Serve these as a yummy vegetarian entrée or serve with rice for a light dinner.
1 cup (150g) plain flour
1 cup (80g) beansprouts
2 celery stalks with leaves, ends trimmed, finely chopped
3 green onions (shallots), finely sliced on the diagonal, plus extra to serve
3 cabbage leaves, finely sliced into 2cm-long strips
2 eschalots, finely chopped 1 small desiree potato, peeled, cut into fine matchsticks
1 garlic clove, finely chopped
½ cup (125ml) rice bran oil
chilli sauce, to serve
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Sift flour and 2 teaspoons salt into a large bowl. Add 1½ cups water and stir until smooth. Add all vegetables, garlic and pepper to taste. Stir to combine.
Heat oil in a frying pan or wok on medium-high until a cube of bread sizzles on contact. Cook 2 tablespoons of batter per fritter, in batches, for 2 minutes each side, until golden.
Drain on paper towel. Scatter with extra onion and serve with chilli sauce.