Ingredients Jump to Instructions ↓

  1. 1 cup (150g) plain flour

  2. 1 cup (80g) beansprouts

  3. 2 celery stalks with leaves, ends trimmed, finely chopped

  4. 3 green onions (shallots), finely sliced on the diagonal, plus extra to serve

  5. 3 cabbage leaves, finely sliced into 2cm-long strips

  6. 2 eschalots, finely chopped

  7. 1 small desiree potato , peeled, cut into fine matchsticks

  8. 1 garlic clove, finely chopped

  9. cup (125ml) rice bran oil

  10. Chilli sauce , to serve

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Drain on paper towel. Scatter with extra onion and serve with chilli sauce.


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