Old-Beijing Fried Carrot Fritters (炸素丸子)
User Reviews
5
Old-Beijing Fried Carrot Fritters (炸素丸子)
Description
The recipe uses shredded carrots mixed with fragrant cilantro, green onions, and fresh ginger, bound together by a spiced flour and egg mixture. The addition of five spice powder and salt creates a subtle warmth and depth of flavor. The fritters are formed into irregular shapes to maximize crispy edges when fried, enhancing their texture.
These fritters are traditionally deep-fried in vegetable oil, but they can also be pan-fried with less oil for a browned, though less uniform, exterior. The batter should be sticky enough to hold the vegetables together while retaining softness inside, balancing a crispy outside and tender center.
To complement the fritters, two dipping sauces are suggested: a tangy ginger soy sauce and a spicy ketchup blend, both adding contrast that highlights the fritters’ natural sweetness and spice. The fritters work well as snacks, appetizers, or light meals.
Shredding carrots with a medium grater or food processor works well, though avoid making the carrot pieces too fine. Adjust water and flour amounts during mixing to achieve a binding but soft batter. The shape of the fritters affects crispiness, so an uneven form encourages a range of textures. For a creamier dip, add mayonnaise to the spicy ketchup sauce.
Ingredients
Fritters
- 4 big (400 g in total) carrot 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 or 4 tablespoons oil for pan frying) (*Footnote 2, for deep-frying
Dipping sauce - ginger soy (Optional)
- 1 tablespoon soy sauce light
- 2 tablespoons rice vinegar
- 2 teaspoons maple syrup (or to taste)
- 1 tablespoon ginger , grated
Dipping sauce - spicy ketchup (Optional)
- 2 tablespoons Chili garlic sauce or bottled sauce (Footnote 4, homemade
- 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
- Shred carrots with a medium-grain grater or food processor, avoiding overly fine pieces.
- Deep-frying produces the best texture, but pan-frying with minimal oil is a viable alternative with a different crust.
- The batter should bind the vegetables loosely for a soft interior with crispy edges.
- Shape fritters irregularly to create more crispy surfaces during frying.
- Consider adding mayonnaise to spicy ketchup for a creamy dipping sauce.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
