Crispy Vegetables Fritters (Bakwan Sayur)

Ingredients

• 350 gshredded cabbage
• 300 gshredded carrots
• 200 gchopped spring onions
• 200 gbean sprouts
• 7 clovesgarlic, grated
• 12 smallshallots, grated
• 156 g (1¼ cups)plain flour
• 160 g (1 cup)rice flour
• 2 tsp (10 ml)ground pepper
• 2 tsp (10 ml)chicken stock powder
• 1–2 tsp (5–10 ml)salt, adjusted to taste
• 250–280 mlice-cold water
• 2eggs
• for fryingoil
• 5 clovesgarlic, minced
• 8long chillies, minced
• 1 tsp (5 ml)salt
• 38 g (3 tbsp)sugar
• 30 ml (2 tbsp)rice vinegar
• 240 ml (1 cup)water

Instructions

1. 1

   Mix the dipping sauce

   Put all the dipping sauce ingredients in a bowl and mix well.

2. 2

   Combine the fritter ingredients

   Add all the fritter ingredients to a large bowl, leaving out the oil, and combine.

3. 3

   Heat the oil

   Heat the oil for frying. Scoop 2–3 tablespoons of the vegetable mixture into the hot oil and flatten each mound.

4. 4

   Fry until crisp

   Fry in batches over medium heat for 1–2 minutes on each side, until golden brown and crispy.

5. 5

   Serve while hot

   Enjoy the fritters hot and crisp with the dipping sauce.

What are bakwan sayur?

Bakwan sayur are Indonesian vegetable fritters, usually made by coating a mix of vegetables in seasoned batter and frying it until crisp. They are commonly served as a snack or side, often with a punchy dipping sauce.

This version brings together cabbage, carrots, spring onions and bean sprouts, with garlic, shallots and pepper for savoury depth. Rice flour joins plain flour to give the batter a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 12g protein, 80g carbs, 14g fat.

Most of the carbohydrates come from the flour, vegetables and sugar in the dipping sauce; the frying oil and eggs contribute much of the fat. The eggs and vegetables provide some protein, though this is not a high-protein main on its own. Pair a portion with a protein-rich dish and extra fresh vegetables for a more balanced plate.

The vegetable mix

Shredded vegetables: cut the cabbage and carrots into fine, fairly even pieces so they sit neatly in the batter and cook through quickly.

Bean sprouts and spring onions: these add contrast to the denser vegetables, with a fresh bite and a little sweetness. Grated garlic and shallots spread their flavour through the mixture.

Getting the batter right

Flour blend: plain flour helps bind the vegetables, while rice flour contributes to a lighter, crisper coating. Add the listed ice-cold water and eggs with the other fritter ingredients, then combine everything.

Consistency: the mixture should hold together when scooped but remain full of vegetables rather than turning into a smooth, loose batter. The recipe gives a 250–280 ml range for the water.

Frying for crisp edges

Hot oil: fry the fritters in hot oil over medium heat, adding them in batches. The method does not give a specific oil temperature, so use the visual cues of steady frying and a golden surface.

Flattened mounds: scoop 2–3 tablespoons per fritter and flatten them in the pan. This gives the centres a better chance to cook during the short 1–2 minutes per side.

How to judge doneness

Colour and texture: turn each fritter once the underside is golden, then cook the second side until it is golden and crisp too. If it is still pale or soft, give it more time in the oil.

Batch size: leave room between fritters so they can brown rather than crowding together. Keep finished batches ready to serve while the remaining mixture cooks.

The dipping sauce

Chilli and garlic: minced long chillies and garlic give the sauce its heat and savoury edge. Sugar, salt, rice vinegar and water round it out with sweetness, seasoning and tang.

Mixing: stir all the sauce ingredients together in a bowl as directed. Serve it alongside the fritters so each person can dip to taste.

Serving ideas

Serve the fritters straight from the pan, when their edges are at their crispiest, with the dipping sauce on the side. They work as a snack or as a side dish alongside rice and a simple meal.

For a more substantial plate, add a fresh salad or another vegetable dish. Keep the sauce separate until serving so the fritters do not soften.

Recipe notes & tips

• Keep the water ice-cold when mixing the fritter ingredients.
• Scoop consistent 2–3 tablespoon portions so the fritters cook at a similar rate.
• Flatten each mound after adding it to the oil, as the recipe directs.
• Fry in batches rather than filling the pan all at once.
• Serve the dipping sauce on the side to keep the fritters crisp.

Variations

• Extra heat: use more long chilli in the dipping sauce for a hotter finish.
• Milder sauce: reduce the amount of chilli while keeping the other sauce ingredients unchanged.
• More cabbage: increase the cabbage and reduce another vegetable by the same amount to keep the mixture balanced.
• Herb note: add chopped coriander to the vegetables for a fresh, herbal flavour.
• Tangier dip: add a little more rice vinegar to the sauce to sharpen its flavour.

Common mistakes to avoid

• Wet vegetables: drain excess water from the vegetables so the mixture does not become too loose.
• Too much water: add the water within the stated 250–280 ml range and check that the vegetables still hold together when scooped.
• Crowded pan: frying too many fritters at once makes it harder for them to brown; cook them in batches.
• Thick mounds: flatten each scoop in the oil so the middle can cook through during the short frying time.
• Serving them late: the fritters are best enjoyed hot and crispy, so serve them as soon as each batch is ready.

How to store

Store cooled fritters in an airtight container in the fridge for up to 3 days, with the dipping sauce kept separately. Reheat the fritters in an oven or air fryer until hot and crisp; microwaving will soften them.

Frequently asked questions