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.

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.