Old-Beijing Fried Carrot Fritters (炸素丸子)
User Reviews
5.0
21 reviews
Excellent
Old-Beijing Fried Carrot Fritters (炸素丸子)
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These fried carrot fritters are extra crispy on the outside and tender inside. They’re loaded with vegetables and aromatics to create the best texture and fragrance. Both deep-frying and pan-frying methods are included. {Vegetarian}
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Ingredients
Fritters
- 4 big (400 g in total) carrots , shredded (yields 2 1/2 cups shredded) (*Footnote 1)
- 40 g cilantro , chopped (yield 1 cup chopped)
- 3 green onions , finely chopped
- 1 tablespoon ginger , grated
- 1 egg , beaten
- 1 cup (150 g) all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon five spice powder
- Vegetable oil for deep-frying (or 4 tablespoons oil for pan frying) (*Footnote 2)
Dipping sauce - ginger soy (Optional)
- 1 tablespoon light soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons maple syrup (or to taste)
- 1 tablespoon ginger , grated
Dipping sauce - spicy ketchup (Optional)
- 2 tablespoons homemade chili garlic sauce , or bottled sauce (Footnote 4)
- 2 tablespoons ketchup
Instructions
To make the fritters
- Combine the carrots, cilantro, green onion, ginger and egg in a large bowl. Stir to mix well.
- Combine the flour, salt and five spice powder in a medium-sized bowl. Stir to combine, then transfer to the big bowl with the vegetables. Mix thoroughly until the vegetables are evenly coated with the flour and start to stick together.
- Slowly pour in cold water, 1 tablespoon at a time, while stirring with a spatula, until there is no dry flour left and it forms a sticky paste that’s just enough to bind the vegetables together. I only used 2 tablespoons of water when I shot the photos because I used new carrots and they were quite watery. You might need up to 1/2 cup water depending on the condition of your vegetables. Try to use your hand or a spoon to shape a small ball of the batter, and it should be able to hold together but with a soft texture. You can sprinkle a bit more flour and/or a bit more water if needed. (*Footnote 3)
- Line a baking sheet with parchment paper or a cooling rack.
- Heat 2” (5 cm) oil in a small or medium-sized high-wall skillet or pot over medium heat until it reaches 325°F (160°C). Use a spoon to measure about 1 heaping tablespoon of the batter, round it like a ball, then slowly lower it into the oil. Repeat to form several balls. Fry until the fritters turn golden brown on all sides, 3 minutes or so. Transfer onto the lined baking sheet to cool. You might need to fry in batches depending on the size of your pan.
Dipping sauce
- Choose the dipping sauce you prefer or you can make both. Mix the ingredients together in a small bowl.
- To serve: Wait until the fritters cool off slightly before serving as an appetizer or a snack by themselves, or along with the dipping sauce(s) if desired.
- Store and reheat: Store the leftover fritters in an airtight container or a ziplock bag in the fridge for up to 4 days or in the freezer for up to 3 months. Heat up the fritters in an oven (400°F / 200°C) or in a 300°F (150°C) air fryer until heated through.
Notes
- You can use a medium-grain cheese grater to shred the carrot. A food processor works as well, but take care not to cut the carrot too finely.
- If you do not want to deep fry the fritters, you can use just enough oil to coat the pan and pan fry the fritters by pressing the fritters into a flat shape. The fritters will be browned faster this way, so they won’t look very pretty (they will look a bit too browned), but they will still taste great.
- The batter is vegetable-heavy and that’s why it yields a great texture. The flour and water should be just enough to bind everything together. I highly recommend using a spoon to form the fritters. You should not shape a perfect ball in this case, but the fritters will come out more delicious. Because if the shape is uneven, it creates more crispy edges and bits when fried.
- If you like a creamy spicy sauce, add some mayonnaise into the spicy ketchup dipping sauce and make a third sauce!
Nutrition Information
Show Details
Serving
1serving
Calories
196kcal
(10%)
Carbohydrates
27.1g
(9%)
Protein
4.4g
(9%)
Fat
7.9g
(12%)
Saturated Fat
1.6g
(8%)
Cholesterol
27mg
(9%)
Sodium
352mg
(15%)
Potassium
317mg
(9%)
Fiber
2.8g
(11%)
Sugar
3.7g
(7%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4to 6 servings (about 24 fritters)
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 196kcal | 10% |
| Carbohydrates | 27.1g | 9% |
| Protein | 4.4g | 9% |
| Fat | 7.9g | 12% |
| Saturated Fat | 1.6g | 8% |
| Cholesterol | 27mg | 9% |
| Sodium | 352mg | 15% |
| Potassium | 317mg | 7% |
| Fiber | 2.8g | 11% |
| Sugar | 3.7g | 7% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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