📝 About This Recipe
Bakwan Sayur is Indonesia's most beloved street food snack, a harmonious blend of shredded vegetables encased in a light, shatteringly crisp batter. These fritters offer a delightful contrast between the tender, savory interior and the golden-brown craggy edges that provide an addictive crunch. Perfectly balanced with aromatic garlic, shallots, and a hint of white pepper, they are the quintessential comfort food found at every 'Gorengan' cart across the archipelago.
🥗 Ingredients
The Vegetable Medley
- 2 cups Cabbage (thinly shredded)
- 1.5 cups Carrots (julienned into matchsticks)
- 1 cup Bean Sprouts (rinsed and drained)
- 3 stalks Green Onions (finely sliced)
- 2 tablespoons Celery Leaves or Chinese Celery (finely chopped)
The Crispy Batter
- 1.5 cups All-purpose Flour
- 4 tablespoons Rice Flour (the secret to long-lasting crunch)
- 1 cup Ice-cold Water (adjust slightly for consistency)
- 1 Egg (beaten)
- 1/2 teaspoon Baking Powder (for a light, airy texture)
Aromatics & Seasoning
- 4 cloves Garlic (minced into a paste)
- 3 pieces Shallots (finely minced)
- 1 teaspoon Coriander Powder
- 1.5 teaspoons Salt (to taste)
- 1/2 teaspoon Sugar (to balance the savory notes)
- 1/2 teaspoon White Pepper (ground)
- 3 cups Neutral Oil (for deep frying)
👨🍳 Instructions
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1
Prepare all the vegetables: shred the cabbage, julienne the carrots into 2-inch matchsticks, and finely slice the green onions and celery.
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2
In a large mixing bowl, whisk together the all-purpose flour, rice flour, baking powder, coriander powder, salt, sugar, and white pepper until well combined.
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3
Add the minced garlic, shallots, and the beaten egg to the dry flour mixture.
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4
Gradually pour in the ice-cold water while whisking gently. Aim for a thick, pancake-like batter consistency. Do not overmix, or the fritters will become tough.
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5
Fold in the shredded cabbage, carrots, bean sprouts, green onions, and celery. Ensure all the vegetables are evenly coated with the batter.
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6
Heat the neutral oil in a deep frying pan or wok over medium-high heat. To test if it's ready, drop a tiny bit of batter; it should sizzle and float immediately.
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7
Using a large spoon or ladle, scoop up a portion of the vegetable mixture. Carefully slide it into the hot oil.
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8
Flatten the fritters slightly with the back of the spoon as they enter the oil to ensure they cook evenly and get extra crispy edges.
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9
Fry 3-4 fritters at a time to avoid crowding the pan, which would lower the oil temperature and result in greasy bakwan.
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10
Fry for 3-4 minutes on one side until the edges turn golden brown and firm.
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11
Flip the fritters and cook for another 2-3 minutes until both sides are deeply golden and crispy.
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12
Remove the fritters using a slotted spoon and drain them on a wire rack or paper towels to remove excess oil.
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13
Repeat the process with the remaining batter, ensuring the oil returns to temperature between batches.
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14
Serve immediately while hot and at peak crispiness.
💡 Chef's Tips
Use ice-cold water to keep the gluten in the flour relaxed, which results in a much crispier texture. Don't skip the rice flour; it provides that signature 'shatter' crunch that all-purpose flour alone cannot achieve. Ensure your vegetables are very dry after washing; excess moisture will dilute the batter and make the fritters soggy. If you want a more 'traditional' look, use a flat stainless steel ladle, heat it in the oil first, fill with batter, and submerge to fry. For a spicy kick, add finely chopped bird's eye chilies directly into the batter.
🍽️ Serving Suggestions
Serve with whole fresh green bird's eye chilies (Cabe Rawit) to bite into between mouthfuls of fritter. Pair with a side of spicy peanut sauce (Sambal Kacang) for a rich, savory dip. Enjoy as a side dish with Nasi Goreng (Indonesian Fried Rice) or steaming hot jasmine rice. Serve alongside a sweet and spicy soy dipping sauce (Sambal Kecap) made with kecap manis, lime, and chilies. Pair with a cold glass of Es Teh Manis (Indonesian sweet iced tea) for the ultimate afternoon snack experience.