Recipe

Vegetable fritters

Nov 27, 2013 1:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Makes 20 Item
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Ingredients

Vegetable fritters
  • 1 cup (150g) plain flour
  • 1 cup (80g) beanspreuts
  • 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 matchstickes
  • 1 clove garlic, finely chopped
  • 1/2 cup (125ml) rice bran oil
  • chilli sauce, to serve

Method

Vegetable fritters
  • 1
    Sift flour and 2 teaspoons salt into a large bowl. Add 1 1/2 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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