Bakwan Sayur - Indonesian Vegetable Fritters
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
14
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Calories
121 kcal
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Course
Snacks
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Cuisine
Indonesian
Bakwan Sayur - Indonesian Vegetable Fritters
Description
Bakwan Sayur combines julienned carrot, sliced cabbage, beansprouts, and scallions with a batter made from all-purpose and rice flour seasoned with ground coriander, white pepper, salt, and optionally stock powder. A paste of peeled shallot and garlic is incorporated to infuse aromatic flavor. Water is added gradually to form a batter that coats the vegetables evenly.
The batter is spooned and flattened slightly into hot oil for deep frying, cooking the fritters until the surfaces appear golden and crisp with translucent tops. Flipping ensures even cooking and a uniform crunchy texture. The fritters should rest briefly after frying to allow excess oil to drain and crispness to set.
These fritters provide a textured bite, crispy outside and tender vegetable richness inside, commonly enjoyed as a savory snack or accompaniment in Indonesian cuisine. The balance of spices, the fresh vegetables, and the double flour mix create a flavorful bite that holds up well for serving.
Adjust salt levels if omitting stock powder and aim for a smooth garlic-shallot paste for best flavor. Flattening the batter slightly before frying aids cooking through and crispiness. Variations in pepper type can be made according to preference.
Ingredients
- 1 medium-sized carrot about one medium-sized, cut in julienne.
- 1 cup beansprouts
- 1 cup cabbage sliced, white
- 2 scallions sliced, also called green onions, spring onions
- 1 shallot
- 1 garlic
- 10 tablespoons all-purpose flour also called plain flour
- 2 tablespoons rice flour
- ½ teaspoon Coriander ground
- ½ teaspoon salt see the note.
- ½ teaspoon stock powder optional.
- ½ teaspoon ground white pepper
- 10 tablespoons water
- oil for deep-fry
Instructions
- Peel the shallot and garlic, then pound them into a paste. You can use a pestle and mortar, or use a chopper/ food processor.
- In a bowl, place the plain flour, rice flour, ground coriander, ground pepper, salt and stock powder (if using). Stir well.
- Add the shallot-garlic paste into the flour mixture and mix well as you pour the water little by little.
- Put the sliced cabbage, julienned carrot, beansprouts and sliced spring onions/ scallions into the batter. Quickly stir until all is mixed.
- Heat the oil in a wok/ deep pan. Test it by frying a little batter in the oil. When it dries quickly but not too rapidly, the oil is ready.
- Spoon the vegetable fritter batter and carefully slide it onto the hot oil. Repeat until the oil is full and cook at medium heat until the top look slightly translucent. Use a slotted spoon to turn the fritters.
- Cook your Bakwan Sayur until it looks golden and crispy on the edges.
- Take the fritters out of the oil. Let them rest on kitchen paper to absorb the oil for a while before serving. So they will not be too greasy.
- Enjoy your vegetable fritters with fresh chillies or your favourite chilli sauce.
Notes
- Process shallot and garlic into as smooth a paste as possible for even flavor.
- Adjust salt if excluding stock powder, which contains salt; use ¾ to 1 teaspoon salt instead.
- Ground black pepper may substitute white pepper if preferred or if not available.
- Flatten fritters slightly when frying; thicker batter takes longer to cook and yields less crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 121kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Polyunsaturated Fat | 2g | 12% |
| Sodium | 108mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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