Name: Vegetable fritters
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food