Ingredients
500g potatoes
Water (for boiling)
15g cooking oil (vegetable, canola, or sunflower)
40g chopped carrots (finely diced)
12g chopped green onions (finely sliced)
15g chopped celery (finely diced)
1/2 teaspoon salt
75g cornstarch
Vegetable oil (for frying)
Instructions
Start by boiling the potatoes until they are soft enough to mash. Peel them after cooking and set them aside to cool.
Once the potatoes have cooled, mash them thoroughly with a fork or potato masher until smooth, without any lumps. This creates the base for your fritters.
In a separate pan, heat the 15g of cooking oil over medium heat. Add the chopped carrots, celery, and green onions to the pan.
Sauté for a few minutes until the vegetables soften, then remove them from the heat and set aside.
In a large mixing bowl, combine the mashed potatoes with the sautéed vegetables. Add the salt and cornstarch to the mixture, ensuring everything is evenly distributed.
The cornstarch will help bind the ingredients together and create the desired crispy texture when frying.
Cut a clean plastic bottle to use as a molding tool. Ensure the bottle has a narrow neck for easy shaping. Spoon the potato mixture into the bottle, filling it up to the top.
Then, squeeze the mixture out into the frying pan in small portions, forming fritter shapes. This method ensures they are uniform in size and helps achieve a crispy edge.
Heat vegetable oil in a frying pan over medium-high heat, ensuring there is enough oil to submerge the fritters halfway.
Fry the fritters for about 2-3 minutes on each side, or until they are golden brown and crispy.
Once fried, remove the fritters from the oil and place them on a paper towel-lined plate to absorb any excess oil. Serve hot, and enjoy your crispy potato and vegetable fritters!
