Bakwan Sayur (Crunchy Shredded Vegetable Fritters)

Bakwan Sayur (Crunchy Shredded Vegetable Fritters)

Bakwan Sayur (Crunchy Shredded Vegetable Fritters)

Bakwan sayur is an Indonesian national vegetable fritters. Well, okay, I might exagerated a bit there saying it is a national dish, but you can ask any Indonesian if they know bakwan sayur, and big chance that they do and they love it, no matter what region in Indonesia they come from. 

Bakwan sayur is a very common appetizer or as a snack or even as side dish, especially in Java. It is made of mix vegetable and batter. The fancy version of it might have shrimps in it. It is also one of the most sought after street food.   

My fav kind of bakwan sayur is the one with less batter and more crunchy vegetables. The batter acts merely to hold the vegetables together. For the sake of practicality and because I am lazy I often use a bag of pre-shredded vegetable mix for coleslaw and beansprout for my bakwan sayur. I also avoid putting eggs in my batter to keep my bakwan crunchy.  

Here is my super simple yet very crunchy and tasty bakwan sayur. 

200 gr mixed vegetables (shredded carrot, shredded cabbage, beansprout)
2 scallion, finely chopped
4 tbsp flour
4 tbsp rice flour
1/2 tsp white pepper powder
1/2 tsp garlic paste
1/2 cup water
salt for taste (I used chicken broth powder)
oil for deep fry

Cooking steps:
  1. Pre-heat oil for deep fry, 
  2. In a mixing bowl, mix together flour, rice flour, white pepper powder, garlic paste, water, and salt (or chicken broth powder) with a whisk. Make sure there are no clumps in the batter,
  3. Add the mixed shredded vegetables, beansprout, and scallion, into the batter, 
  4. Mix everything all together to make sure the batter coats the shredded vegetables evenly, 
  5. Once your oil is ready for deep frying (about 170 F, I used cooking thermometer),
  6. Drop a spoonful of the batter into the oil (carefully!), and cook until the batter turns a sexy golden brown, both side, you can cook few frittes at once if you have enough space on your deep frying pan,
  7. Once the batter is cooked, scoop it out and place it on a paper towel to absorb the oil, 
  8. Repeat until you have used all the batter, 
  9. Serve with fresh chili or any of your favorite spicy condiments. 
Happy frying, and becareful!

PS: the liquid from the vegetables may make the batter a bit watery, add a bit of flour if needed. 


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