Bakwan Sayur (Indonesian Vegetables Fritter)

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4 to 6

Method
1. In a large mixing bowl, add flour, rice flour, chicken stock powder, white pepper, and salt. Mix it well.
2. Add cabbage, carrot, bean sprouts, spring onion, garlic, and egg to the flour mixture.
3. Gradually add water and mix. Add water until we get a thick consistency batter consistency. (see recipe notes)
4. Now take a deep pan, and fill it with oil for deep frying the fritters.
5. Heat the oil to medium heat.
6. Scoop out the batter with the help of a spoon or by hand. Gently drop the fritters into the oil to avoid splattering.
7. Fry the fritters until golden on both sides; this will take 1 to 2 minutes.
8. Done cooked, drain them onto kitchen tissue.
9. Repeat the same frying process until the batter runs out.
10. Serve hot with your favorite dip. (see recipe notes)

Recipe Notes
• The traditional recipe uses wheat flour, but you can also use all-purpose flour. The color of the batter and fried fitters will be lighter if you are using all-purpose flour.
• If you want to make this recipe for vegetarians and vegans, then you can either add mushroom stock powder instead of chicken powder or skip it.
• We are using vegetable oil for frying. You can use any neutral oil as well.
• It is essential to have a thick batter since the salt in the mixture will draw out moisture from the cabbage, making the batter thinner. The thin batter will not hold the shape of the fritter as soon as it hits the oil. it will also make the fritter oily and soggy. If the batter is getting thin, add 1 tbsp of flour and ½ tbsp of rice flour to make it thicker again.
• These vegetable fritters are often served with sambal sauce and are best for the rainy and winter evening snacks.

Nutritional Values
Calories: 121 cal
Fat: 10 g
Saturated fat: 1.2 g
Carbohydrates: 23.1 g
Sugar: 1 g
Fiber: 2.7 g
Protein: 3 g
Sodium: 104.9 mg
Cholesterol: 15.1 mg