Bakwan Sayur - Vegetables Fritter

5.0 from 19 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 8


  • 250 gram shredded blanched cauliflower (Indonesian: bunga kol), or shredded cabbage (Indonesian: kol)
  • 150 gram shredded carrot (Indonesian: wortel)
  • 2 scallions (Indonesian: daun bawang), thinly sliced
  • 150 gram all-purpose flour (Indonesian: tepung terigu)
  • 50 gram rice flour (Indonesian: tepung beras)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon ground pepper
  • 250 ml ice cold water
  • 5 cloves garlic, peeled and grated
  • 1 egg
  • oil for deep frying
  • Commonly served with
  • Thai chilies
  • tomato ketchup
  • chili sauce/sambal of your choice


  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 blanched cauliflower/cabbage, shredded carrot, and sliced scallions into the batter and mix well.
  4. Put the bakwan batter in the fridge while we heat up the oil to keep the batter as cold as possible.
  5. Pour enough oil in a pot for deep frying. Once a bit of batter dropped into the oil bubbles immediately, the oil is ready. If you have a thermometer, wait until the oil reaches 170 Celsius (340 Fahrenheit).
  6. Remove bakwan batter from the fridge. Use a small laddle (or ice cream scoop) 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.
  7. Serve immediately with some Thai chilies, or a combination of tomato sauce and chili sauce.

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