Crispy Potato and Vegetable Fritters (Bottle Method)

Ingredients500g potatoesWater (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 salt75g cornstarchVegetable oil (for frying)InstructionsStart 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.