Bakwan Indonesian Vegetable Fritters
Indonesia's beloved street food fritters: fresh cabbage, carrot and spring onion in a light, crispy rice-flour batter, served hot with sambal.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100g white cabbage, finely shredded
- 1 large carrot, julienned
- 2 spring onions (scallions), finely sliced
- Optional: bean sprouts or corn kernels
- 100g plain (all-purpose) wheat flour
- 2 tablespoons rice flour (for lightness)
- 1 large egg
- 150ml cold water (or coconut milk)
- 2 cloves garlic, freshly minced
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric powder
- Salt and white pepper to taste
- Vegetable oil for deep frying
- Sambal for serving
Instructions
- 1
Prepare the vegetables: finely shred cabbage, julienne carrots, and slice spring onions. Keep vegetables dry for crispier fritters.
- 2
Make the batter: mix rice flour, wheat flour, egg, water, minced garlic, coriander, turmeric, salt, and pepper until smooth.
- 3
Combine: fold the prepared vegetables into the batter until evenly coated.
- 4
Fry until golden: heat oil to 180°C. Drop spoonfuls of batter-coated vegetables into the oil and fry for 3-4 minutes per side until golden brown and crispy.
- 5
Drain and serve: remove bakwan, drain on paper towels, and serve hot with sambal chili sauce.