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
- 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
- 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.
- 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.
- 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.