Vegetable Fritters

Vegetable Bakwan offers a contrast of textures: a golden, crispy fried surface covers a soft, savory layer of vegetables (cabbage, carrots, leeks, celery), creating a balance of fresh and warm flavors. The quick mixing and frying process makes it practical as a snack or side dish, but attention must be paid to the consistency of the batter and the temperature of the oil so that the bakwan does not absorb excess oil or fail to crisp.

Ingredients

• 200 g cabbage
  
• 200 g carrot (3 stalks of spring onions, 1 handful of celery leaves)
  
• 100 Gr flour
  
• 3 tbsp rice flour
  
• 5 finely chop the garlic cloves
  
• 1 /2 tsp pepper powder
  
• 1 /2 tsp turmeric powder
  
• 1 /2 tsp fine salt
  
• 1 tsp chicken broth
  
• 250 ml boiled water (more or less)
• Enough cooking oil for frying

Steps

1. Wash the cabbage thoroughly, then slice it thinly and set aside.
   
2. Peel and wash the carrots then cut into matchsticks.
   
3. Wash the spring onions and celery leaves, then finely slice them.
   
4. Puree the garlic
   
5. Prepare a bowl, put in all the ingredients, mix well
   
6. Add water from ±250 ml of water a little, make the dough not too thick and not too runny.
   
7. Heat the oil in a frying pan, then pour 1 tablespoon of batter into the hot oil.
   
8. Fry until cooked and brown, don't forget to turn it over so it cooks evenly.
   
9. The vegetable fritters are cooked and ready to be served with chili sauce or cayenne pepper.
   

Languages

Gemüsepuffer - Deutsch (German) version
Vegetable Fritters - English version
Buñuelos de verduras - Española (Spanish) version
Beignets de légumes - Français (French) version
Frittelle di verdure - Italiana (Italian) version
野菜フリッター - 日本語 (Japanese) version
야채튀김 - 한국인 (Korean) version
ผักชุบแป้งทอด - แบบไทย (Thai) version
蔬菜煎饼 - 简体中文 (Simplified Chinese) version
蔬菜煎餅 - 香港繁體中文 (Traditional Chinese - Hong Kong) version