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U.S. Potato Vegetable Fritters

Crispy fritters of U.S. Russet potatoes with an assortment of colourful vegetables.

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Potato Type: Russet
Prep Method: Pan Fried



Prep Time

15 Mins

Cook Time

15 Mins


Serves 6


Crispy fritters of U.S. Russet potatoes with an assortment of colourful vegetables.


  • 1 medium U.S. Russet potato – peeled & sliced into very thin strips like matchsticks
  • 1/3 cup leek – very thinly julienned
  • ½ cup yellow zucchini – very thinly julienned
  • 1 medium onion – thinly sliced
  • 4 spring onions – cut into 1-inch long strips
  • 2 red chilies – thinly julienned
  • ¾ cup all-purpose flour
  • ¼ cup rice flour
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt to taste
  • ¾ cup water
  • 2 – 3 tablespoons oil for cooking

For the dipping sauce:

  • 1 tablespoon soya sauce
  • 2 teaspoons vinegar
  • 1 teaspoon chili flakes
  • 1 teaspoon toasted sesame seeds


  1. Thinly slice the U.S. Russet potato and all the other vegetables. You should have approximately 5 cups in total of sliced vegetables. Place them into a large mixing bowl.
  2. Add in the all-purpose flour, rice flour, cayenne pepper, salt and water. Stir well to coat all the vegetables.
  3. Gently heat the oil in a non-stick pan and place tablespoonful of the potato and vegetable batter.
  4. Cook each side till they are golden brown. Once cooked, place them on paper towels to drain any excess oil.
  5. Serve with the dipping sauce.

Nutrition Information per serving: (U.S. Potato Vegetable Fritters only without the dipping sauce)


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Nutrition Facts Per Serving













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