Instructions

01
Place the grated potatoes in a large bowl and cover with the pickle brine. Let soak for 20 minutes.
Herb says
The brine adds flavor and helps the starch structure for max crisp. Rinse and repeat for science, but not literally.
02
Meanwhile, preheat your oven to 350°F. Spread kukui nuts on a baking sheet and roast for 10–12 minutes, stirring once, until golden and fragrant. Cool slightly, then rough chop or crush with a mortar and pestle for classic ʻinamona texture.
03
Drain the potatoes well and squeeze out as much liquid as possible using a clean kitchen towel.
04
Transfer the potatoes to a large mixing bowl. Add the all-purpose flour, egg, baking powder, grated garlic, half the scallion whites, and sea salt. Mix until combined.
05
Pour vegetable oil into a Dutch oven or high-sided skillet and heat to 350°F.
Herb says
Use a thermometer. Fritter science is not guesswork. Too cool and you get greasy spuds. Too hot and you get charcoal art.
06
Using a 1/4-cup measuring cup, drop scoops of potato mixture into the hot oil. Flatten gently with a spatula. Fry in batches, about 2–3 minutes per side, until deep golden brown and crisp. Transfer to a paper towel-lined rack to drain.
07
For the dipping sauce: In a bowl, whisk together mayonnaise, rice vinegar, soy sauce, minced chili, and the remaining scallion whites.
Herb says
Add acid at the end to keep the sauce bright and the mayo from breaking.
08
To serve, arrange hot fritters on a platter, sprinkle generously with roasted ʻinamona and scallion greens, and serve with the spicy scallion-chili dip on the side. Enjoy while hot and ultra-crisp.

HERB

ʻUala My Friends

Ingredients

Instructions