MAKES ABOUT 2 1⁄2 DOZEN
These crisp, golden Indonesian fritters—a popular street snack—are loaded with chopped celery greens, which imbue them with a delightfully sunny taste.
2 cups flour
2 tsp. salt
1 cup mung bean sprouts
6tbsp. finely chopped chinese celery greens
3 scallions, white and green parts, thinly sliced on the
3 leaves green cabbage, thinly sliced into 1"-long strips
2 shallots, finely chopped
1 small yukon gold potato, peeled and cut into very fine
1 clove garlic, finely chopped
Hot chile sauce, such as sriracha
12 fresh green thai chiles
1. Sift together the flour and the salt in a large bowl. Add 1 1⁄2 cups plus 2 tbsp. water and stir until smooth. Add the bean sprouts, celery greens, scallions, cabbage, shallots, potatoes, and garlic and stir to make a thick batter.
2. Pour the oil to a depth of 1⁄2" into a large deep skillet and heat over medium-high heat until it registers 350° on a deep-fry thermometer. Working in small batches, spoon about 2 tbsp. of the batter into the hot oil to form fritters about 2" wide.
3. Cook, turning once, until fritters are golden and cooked through, 3–4 minutes. Using a slotted spoon, transfer the fritters to a large paper towel–lined plate to drain. Serve immediately with chile sauce for dipping and whole chiles for diners to nibble on between bites.