Indonesian vegetable fritters
Serve these as a yummy vegetarian entrée or serve with rice for a light dinner.
Ingredients
- 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
Method
- 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.
