Crisp Celery Green Fritters

Name: Crisp Celery Green Fritters
Total time: PT0D0H0M
Yield: makes About 2 1/2 Dozen
Ingredients: 2 cups flour; 2 tsp. salt; 1 cup mung bean sprouts; 6 Tbsp. finely chopped chinese celery greens; 3 scallions, white and green parts, thinly sliced on the diagonal; 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 matchsticks; 1 clove garlic, finely chopped; Peanut oil; Hot chile sauce, such as sriracha; 12 fresh green thai chiles

Serves
makes About 2 1/2 Dozen

(Bakwan)
These crisp, golden Indonesian fritters—a popular street snack—are loaded with chopped celery greens, which imbue them with a delightfully sunny taste.

Ingredients

2 cups flour
2 tsp. salt
1 cup mung bean sprouts
6 Tbsp. finely chopped chinese celery greens
3 scallions, white and green parts, thinly sliced on the diagonal
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 matchsticks
1 clove garlic, finely chopped
Peanut oil
Hot chile sauce, such as sriracha
12 fresh green thai chiles

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Instructions

Step 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.

Step 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.

Step 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.