INDONESIAN BAKWAN SAYUR (VEGETABLE FRITTERS)
Bakwan is Indonesian take on Japanese Tempura or Indian bhaji. Bakwan is generally made with shredded mixed vegetables, in this recipe I am using carrots and shredded cabbage.
Ingredients:
100 gr of beansprouts – trimed and washed, (optionally you can use shredded cabbage instead of beansprouts ) – washed
100 grams of carrots – cut into julienne
1 tsp of garlic powder
2 or 3 sprigs of spring onions – chopped
Salt &pepper for seasoning
1 cup of Flour
2 eggs
50ml – 100ml of water
low cholesterol or canola oil for frying
0.5 cup of water
The batter:
1 cup of Flour
1 tsp of garlic powder
Salt &pepper for seasoning
2 eggs
Salt &pepper for seasoning
50ml of water
Cooking Method:
In a large bowl mix flour, eggs, a pinch of salt, a pinch of pepper and garlic powder, mix well but not vigorously until you have a consistency of thick pancake batter, add in all the vegetsbles including spring onions, add water if necessary. Since there are 2 eggs in this mixture, baking powder is not necessary.
Heat low cholesterol oil in a large deep frying pan on high heat at approximately 350 degrees F – or if you don’t have cooking thermometer you can test the heat by dripping a few droplets of the batter if they start bubbling right away, you know it’s ready, scoop in the batter mixture 1 scoop at a time. The scooped size will be the size of your bakwan, big or small is totally up to you, and dont worry abou the irregularity of the shape, this is home cooked food not factory made . Don’t over crowd the pan while frying to avoid the bakwans sticking to each other, but if they do you can always separate them while frying. Fry them until golden brown. Take them out and drain the oilas much as possible