Bakwan Sayur - Vegetables Fritter
- 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
- 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.
- Add grated garlic and egg into the batter. Mix well.
- Add shredded blanched cauliflower/cabbage, shredded carrot, and sliced scallions into the batter and mix well.
- Put the bakwan batter in the fridge while we heat up the oil to keep the batter as cold as possible.
- 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).
- 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.
- Serve immediately with some Thai chilies, or a combination of tomato sauce and chili sauce.
Another great recipe by https://dailycookingquest.com.