Bakwan (Indonesian Vegetable Fritters)
Indonesia's beloved street food fritters featuring fresh vegetables in a light, crispy batter. These golden, crunchy snacks are the perfect vehicle for sambal, creating an irresistible combination of textures and the explosive flavors that define Indonesian street food culture.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150g plain flour
- 1 tablespoon rice flour (for extra crispiness)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon ground coriander
- 200ml cold water (approximately)
- 1 large egg
- 100g cabbage, finely shredded
- 1 large carrot, julienned
- 100g bean sprouts
- 2 spring onions, finely sliced
- 2 cloves garlic, minced
- 1 small green chili, finely chopped (optional)
- 2 tablespoons fresh coriander, chopped
- 500ml vegetable oil for deep frying
- 4-6 tablespoons Spice Island Sambal Oelek
- Lime wedges
- Fresh cucumber slices
- Sweet soy sauce (kecap manis) for dipping (optional)
Instructions
- 1
Prepare all vegetables: finely shred cabbage, julienne carrot, clean bean sprouts, slice spring onions, mince garlic, and chop chili if using.
- 2
In a large bowl, whisk together plain flour, rice flour, baking powder, salt, white pepper, and ground coriander.
- 3
Make a well in the center and add the beaten egg. Gradually add cold water while whisking to create a smooth batter with the consistency of thick cream.
- 4
Add minced garlic, chopped chili, and fresh coriander to the batter. Mix well to distribute evenly.
- 5
Fold in the prepared vegetables - cabbage, carrot, bean sprouts, and spring onions. Mix gently until vegetables are well-coated with batter.
- 6
Heat oil in a large, heavy-bottomed pot or deep fryer to 170°C (340°F). The oil should be deep enough for the fritters to float freely.
- 7
Using a large spoon or ice cream scoop, carefully drop spoonfuls of the vegetable mixture into the hot oil. Don't overcrowd - fry in batches.
- 8
Fry for 3-4 minutes until golden brown and crispy on the bottom, then carefully flip and fry another 2-3 minutes until golden all over.
- 9
Remove fritters with a slotted spoon and drain on paper towels for 1-2 minutes to remove excess oil.
- 10
Serve immediately while hot and crispy with sambal oelek, lime wedges, and cucumber slices for dipping and cooling.