Summary
| Prep Time | 55 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 carrot (s), peeled
- 1 parsnip (s), peeled
- 1 root / n parsley, peeled
- 1 potato (s), peeled
- 3 potato (s) (truffle potatoes), peeled
- 1 beetroot, peeled
- 1 root / n water lotus, peeled
- 50 g flour, (rice flour)
- 50 g corn flour
- ml 1,000 oil, (rapeseed oil)
- 500 ml oil, (peanut oil)
- salt
Print Recipe
Pin Recipe Instructions
- Grate all the vegetable ingredients into very fine slices on the mandolin or the vegetable slicer.
- Heat both oils in a tall saucepan.
- Mix the flours thoroughly and mix thoroughly together with the vegetable slices in a plastic bag.
- Then fry in portions in the boiling oil, remove and drain on paper towels, season with salt and serve.
- A curry dip, various relishes or chutneys tastes good with it.
- Perfect snack for a Creole, African or Caribbean evening.
- Or as a welcome snack for such events.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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