Bakwan Sayur
Bakwan Sayur brings everything you love about potato fritters, and hashbrowns to the next level with authentic Indonesian flair. Loaded with julienne-cut carrots, crisp beansprouts, and shredded green cabbage, these fritters are shaggy and have a more complex crunchy surface area than an airplane! Yes, there’s a guy who ate an airplane, ok? He’s one of my greatest heroes in life. Michel Lotito. Look him up.
Servings: 12
Calories: 45kcal
Cost: $8.50
Equipment
- Deep pan
Ingredients
- 1 cup carrot peeled and julienne cut
- 1 cup beansprouts
- 1 cup green cabbage shredded
- 2 scallions thinly sliced
- 2 bird’s eye chilies thinly sliced
- 2 shallots thinly sliced
- 2 cloves garlic minced
- ⅔ cup all-purpose flour
- 2 tablespoons white rice flour
- ⅛ teaspoon turmeric
- ½ teaspoon coriander powder
- ½ teaspoon salt
- ½ teaspoon white pepper.
- 1 ¼ cup cold water
- Canola oil vegetable oil, or peanut oil for frying (see notes for air-frying instructions)
Garnishes:
- Cilantro
- Minced shallot
- Sliced bird’s eye chilies
Instructions
- Begin by preparing the vegetables: julienne cut (or shred) carrots, rinse and drain the beansprouts, and shred the cabbage. Thinly slice scallions, bird’s eye chilies, and shallots. Mince garlic and combine all the prepared vegetables in a mixing bowl.
- In a separate bowl, prepare the batter by whisking tougher all-purpose flour, rice flour, turmeric, coriander powder, salt, and white pepper. Gradually add cold water, stirring to achieve a smooth, lump-free consistency.
- Add the batter to the prepared vegetables, ensuring they are evenly coated. Use your hands to massage and squeeze the batter into the vegetables.
- In a deep pan, heat your preferred frying oil (canola, vegetable, or peanut oil). If you have one, use a frying thermometer to ensure the oil temperature is between 350-360°F (177-182°C).
- Once the oil is hot, drop rough, shaggy spoonfuls (about 3 tablespoons) of the vegetable batter into the oil, and fry for a few minutes until golden brown and crispy.
- Use a slotted spoon to remove the Bakwan Sayur from the oil, allowing excess oil to drain.
- Place the fried Bakwan Sayur on wire rack to drip dry.
- Serve the Bakwan Sayur hot, with a dipping sauce of your choice, and enjoy the crispy goodness of this Indonesian vegetable fritter!
Notes
💨Air frying:
- Generously coat the air fryer basket with oil or if your unit allows, use parchment paper to prevent sticking.
- Spoon portions of the vegetable batter onto the prepared air fryer basket, leaving space between each piece.
- Air Fry at 375°F (190°C) for about 8-10 minutes, flipping halfway through, until the Bakwan Sayur is golden brown and crispy.
- Note: Air frying times may vary, so keep an eye on the Bakwan Sayur to ensure they reach the desired level of crispiness. Adjust the temperature and time as needed.
Nutrition
Calories: 45kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 108mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1881IU | Vitamin C: 15mg | Calcium: 13mg | Iron: 1mg