Bakwan (fritters) is among the most popular snacks and side dish consumed in Indonesia. The most basic one is made with a mixture of cabbage and carrot, though shrimp and corn are also popular choices. For this recipe, I am choosing to use white button mushrooms to make my fritters. It is a very unusual choice, but I love the result. Mushroom is a very meaty vegetables, and this can be easily served as main dish for vegetarians.
Another different between this recipe and other typical bakwan recipe is that I choose pan frying instead of deep frying. I think pan frying tastes just as good, especially for me who doesn’t really like deep frying. If you want a more authentic and traditional approach, stick to deep frying, otherwise, feel free to pan fry :)
Bakwan Jamur - Mushroom Fritters
- 200 gram all purpose flour
- 2 eggs
- 2 teaspoon salt
- 2 teaspoon sugar
- 1 teaspoon ground white/black pepper
- 1 teaspoon ground coriander
- 200 ml water
- 250 gram white button mushrooms, thinly sliced
- 3 cloves garlic, minced
- 2 scallions, thinly sliced
- 1-2 serrano chilies, remove seeds and minced (optional)
- In a mixing bowl, mix together all purpose flour, eggs, salt, sugar, pepper, coriander, and water into a thick paste.
- Add mushroom, garlic, scallions, and chilies into the batter. Mix well.
- Heat 3 tablespoon oil in a skillet/frying pan on medium heat. Drop ladleful of mushroom mixture into frying pan, cook until both sides are golden brown, about 2 to 3 minutes per side. Repeat until all the mushroom mixture is used up.
- Serve hot with chili sauce of your choice, or as is.