Daily Cooking Quest

easy Indonesian recipes

Bakwan Sayur - Vegetables Fritter

Bakwan is Indonesian version of tempura. Just like making a tempura, you will need to decide on your ingredients, this usually consists of assortment of vegetables. And you will need to prepare your batter. The most common bakwan is the vegetables version, in which shredded cabbage and shredded carrot are the two most popular choice. Sometimes, whole shrimps are added, and the resulting fritter is usually called bakwan udang (shrimps fritter), though technically it should properly be called bakwan sayur dan udang (vegetables and shrimps fritter). :D

Bakwan Sayur - Vegetables Fritter

Bakwan Sayur - Vegetables Fritter

If you can handle the heat, bakwan sayur is usually eaten with fresh raw Thai chilies. First take a bite of bakwan, and then a bite of the chili, and so on. But since this is definitely not for everyone, especially me (and usually little kids), it is also common to dip bakwan in tomato sauce and chili sauce. ♥

Bakwan Sayur - Vegetables Fritter

Bakwan Sayur - Vegetables Fritter

Bakwan Sayur - Vegetables Fritter


5.0 from 5 reviews

Categories:

Cuisine:

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 8

Ingredients

  • 250 gram shredded cabbage (Indonesian: kol)
  • 150 gram shredded carrot (Indonesian: wortel)
  • 2 scallions (Indonesian: daun bawang), thinly sliced
  • 175 gram all purpose flour (Indonesian: tepung terigu)
  • 25 gram rice flour (Indonesian: tepung beras)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon ground pepper
  • 250 ml water
  • 5 cloves garlic, peeled and grated
  • 1 egg
  • oil for deep frying
  • Commonly served with
  • Thai chilies
  • tomato sauce
  • chili sauce

Instructions

  1. In a mixing bowl, combine all purpose flour, rice flour, salt, sugar, and ground pepper. Add water and mix well, make sure there are no lumps.
  2. Add grated garlic and egg into the batter. Mix well.
  3. Add shredded cabbage, shredded carrot, and sliced scallions into the batter and mix well.
  4. Pour enough oil in a pot for deep frying. Once a bit of batter dropped into the oil bubbles immediately, the oil is ready.
  5. Use a small laddle and drop a laddleful of vegetables mixture into the hot oil. Deep fry until the fritter is crispy and turns golden brown on both sides, remove and drain on a wire rack/paper towel. Repeat until all batter is used up.
  6. Serve immediately with some Thai chilies, or a combination of tomato sauce and chili sauce.

Comments

  • Kate (@KatefromScratch) says:

    ooh these look fantastic! I will definitely be trying these very soon. Thanks!

  • lina says:

    I love these things so much !!! I don't even like cabbage, but these fritters are really delicious. Thank you very much for the recipe!!!

    • Anita says:

      I am so happy you like the recipe Lina. Thanks for giving it a try.♥

  • april says:

    Hi, I am craving for bakwan udang. Would the recipe be the same as that of bakwan sayur?

    • Anita says:

      Hi April, you can substitute the 250 gram cabbage to 250 gram peeled shrimps and the 150 gram carrot to 150 gram cabbage to make this into bakwan udang (shrimp fritters) recipe :)

  • Mark says:

    I love these fritters and find them to be versatile. Of late, I have been making them by pan-frying them to use less oil. They are (to me) equally delicious as a sort of small, crispy scallion/cabbage/carrot pancake. Sometimes, when I've got it, I will finely chop kaffir lime leaf and add it to the batter. I absolutely love your blog. Thank you so much for sharing your recipes - there's always something new to try! :)

    • Anita says:

      Hi Mark, I have never thought of pan frying them and now I feel that I must try as soon as possible.

  • Agathi Yap says:

    Hi.. What can i substitute the flour with to make it gluten free?

    • Anita says:

      Hi Agathi, you can use rice flour instead of all purpose flour. I usually use the red package Erawan brand rice flour, but if it is easier, you can also use the one from Bob's Red Mill.

  • Jen says:

    Hello! Can you substitute rice flour with all purpose flour?

    • Anita says:

      Yes Jen :)

  • Fitri Arfiani says:

    Very good recipe. My family loves it. Thank you, Anita.

    • Anita says:

      Yay, I'm so happy to hear that Fitri :)

  • Isabelle Ng says:

    Very nice and easy recipe. Tried different recipes online, but yours is the best. Can't get enough of it. Thank you for sharing.

    • Anita says:

      I am very happy to hear that this recipe suits your taste Isabelle.

  • Tee S says:

    This is to go recipe but I omit the egg. I add 1 tbsp melted butter to give it more crunch. Thank you for sharing the recipe!

    • Anita says:

      Thank you for sharing your modification Tee :) I am very happy it works out well even without egg.

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

Thank you! Your comment is awaiting moderation.
Something went wrong...