Crispy fritters of U.S. Russet potatoes with an assortment of colourful vegetables.
Ingredients
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
Preparation
Prep Time: 15min | Cook Time: 15min
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.
Add in the all-purpose flour, rice flour, cayenne pepper, salt and water. Stir well to coat all the vegetables.
Gently heat the oil in a non-stick pan and place tablespoonful of the potato and vegetable batter.
Cook each side till they are golden brown. Once cooked, place them on paper towels to drain any excess oil.
Serve with the dipping sauce.
Nutrition Information per serving: (U.S. Potato Vegetable Fritters only without the dipping sauce)
Nutrition
Calories160
Fat4g
Sodium202mg
Carbohydrates28g
Fiber2g
Protein4g
Reviews
Be the first to review this recipe by clicking the button below
