Summary

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

1. Grate all the vegetable ingredients into very fine slices on the mandolin or the vegetable slicer.
2. Heat both oils in a tall saucepan.
3. Mix the flours thoroughly and mix thoroughly together with the vegetable slices in a plastic bag.
4. Then fry in portions in the boiling oil, remove and drain on paper towels, season with salt and serve.
5. A curry dip, various relishes or chutneys tastes good with it.
6. Perfect snack for a Creole, African or Caribbean evening.
7. Or as a welcome snack for such events.