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

Yield: makes About 2 1/2 Dozen


  • 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


  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.