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Bakwan Sayur (Vegetable Fritters)

Posting Date: 12/15/17

Bakwan Sayur (Vegetable Fritters) is served as snack in Indonesia. They are good as an appetizer or finger food. There are many variations of bakwan (fritters) depending on the ingredients used. One of them is Bakwan Jagung (Corn Fritters) which is made of corn. Another one is Bakwan Udang (Shrimp Fritters) which is made of shrimp. The third one is Bakwan Sayur (Vegetable Fritters) which is made of vegetables. You can use any vegetables you want. The typical ones are carrot, cabbage, and green onion. I add bean sprouts in the recipe since I like the crunch from it. In Indonesia, it is normally served with Thai chili pepper on the side. So, you have a little bite of the fritter and Thai chili pepper. In this way, it is not too hot but you still have the heat from the chili pepper. Since not everyone has tolerance to heat from the chili pepper, I normally serve it with Sweet Chili Sauce. The sweetness of the sauce complements the fritters.

The recipe makes about 23 fritters.

Ingredients:

1 cup + 3 tablespoons all purpose flour, about 170 grams
3 tablespoons rice flour. Make sure you use rice flour and not glutinuous rice flour because they are different.
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
250 ml water
1 large egg, beaten
4 cloves garlic, grated
2 cups bean sprouts
1 cup shredded cabbage
1 carrot, julienned
2 green onions, thinly sliced
For frying: vegetable oil
Optional: sweet chili sauce
Optional: Thai chili peppers

Methods:

Add all purpose flour, rice flour, baking powder, salt, and pepper into a mixing bowl. Mix it using rubber spatula. Add water little by little. Mix it until the batter becomes smooth. Add beaten egg into the bowl. Mix the batter again until smooth. Add garlic, bean sprouts, cabbage, carrot, and green onion. Mix it again.
Pour enough vegetable oil into a deep pan to deep fry the batter. Heat the oil over medium high. Once the oil is hot, scoop the batter using a spoon and drop gently into the hot oil. Depending on the size of your pan, you can fry several at the time but make sure you don't overcrowd the pan so that the oil temperature doesn't drop too much causing the fritter to be oily. Once the fritter is golden brown on one side, turn it over to the other side to fry it. Once both sides are golden brown, take the fritter out of the pan using slotted spoon to drain excess oil as much as possible. Place the fritter on the plate lined with paper towel. Continue this step until the batter has been used up.
Serve it while it is still hot. You can serve it with sweet chili sauce on the side or Thai chili peppers if you like heat.

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