Crispy Bakwan Sayur Recipe (No Onion No Garlic Vegetable Fritter)
Description
Bakwan Sayur is a delightful Indonesian vegetarian version of tempura, a well-loved Japanese fritter. This light, crispy dish is made by deep-frying a batter loaded with an assortment of vegetables. In this version, we skip the traditional garlic and onion, making it a great option for those with dietary restrictions. The most common vegetables used in Bakwan Sayur are shredded cabbage and carrots, creating a beautiful balance of textures. With no eggs and a simple mix of ingredients, this recipe offers an easy-to-make snack that is sure to impress. Perfect for an afternoon snack or served with a dip, this Indonesian dish brings comfort and flavor without the heaviness.
Cuisine: Indonesian
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Cabbage (Patta Gobi/ Muttaikose), shredded | 1 cup |
| Carrot (Gajjar), shredded | 1/2 cup |
| All Purpose Flour (Maida) | 3 tbsp |
| Rice Flour | 1 tbsp |
| Turmeric Powder (Haldi) | 1 tsp |
| Red Chilli Powder | 1/4 tsp |
| Salt | 1 tsp |
| Sugar | 1 tsp |
| Black Pepper Powder | 1 tsp |
| Water | 250 ml |
| Oil (for deep frying) | As needed |
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Serves: 2-3 people
Instructions
-
Prepare the Batter:
In a large mixing bowl, combine the all-purpose flour, rice flour, turmeric powder, red chilli powder, salt, sugar, and black pepper powder. Mix these dry ingredients well to ensure they are evenly distributed. -
Add Water and Mix:
Gradually add the water to the dry mixture. Stir continuously to avoid lumps, ensuring a smooth batter. The consistency should be thick enough to coat the vegetables but still pourable. -
Add the Vegetables:
To the prepared batter, add the shredded cabbage and shredded carrots. Stir gently to combine the vegetables with the batter, making sure they are evenly coated. -
Heat the Oil:
Pour enough oil into a deep frying pan or wok to submerge the fritters. Heat the oil over medium-high heat. To check if the oil is ready, drop a small amount of batter into the oil. If it bubbles immediately, the oil is at the right temperature. -
Fry the Fritters:
Using a small ladle or spoon, carefully drop spoonfuls of the vegetable batter mixture into the hot oil. Fry in batches, ensuring not to overcrowd the pan. Deep fry until the fritters are golden brown and crispy on both sides. This usually takes about 3-4 minutes per batch. -
Drain Excess Oil:
Once the fritters are golden and crispy, remove them from the oil and place them on a wire rack or paper towel to drain any excess oil. -
Serve:
Serve the Crispy Bakwan Sayur immediately while still hot. You can pair them with Thai red chilies for a spicy kick or enjoy them with a combination of roasted tomato sauce and chili sauce for dipping.
Enjoy your delicious, crunchy Bakwan Sayur – a simple, vegetarian Indonesian treat that’s perfect for snacking!
Nutritional Information
Note: Nutritional values are approximate and based on general ingredients used in the recipe.
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 160 kcal |
| Protein | 2 g |
| Carbohydrates | 33 g |
| Fat | 3 g |
| Fiber | 2 g |
| Sodium | 350 mg |
