Bakwan Sayur – Indonesian Crispy Vegetable Fritters
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If you’re a fan of crispy, savory snacks, then Bakwan Sayur should definitely be on your radar. This popular Indonesian street food dish consists of vegetable fritters that are deep-fried to perfection, resulting in a crunchy exterior and a soft, flavorful interior.
Packed with an array of fresh veggies and a hint of turmeric and coriander spices, Bakwan Sayur is not only delicious but also a great way to sneak some extra nutrients into your diet. And they fit a vegan or vegetarian diet! This recipe will show you how easy it is to make these yummy fritters.
Bakwan Sayur translates to vegetable fritters in English and is a term used throughout Indonesia. In West Java, a similar type of fritter is known as Bala Bala.
The fritters are made by mixing a variety of vegetables such as bean sprouts, carrots, and cabbage, with a batter made from rice flour and regular flour and aromatic spices.
The vegetables are thinly sliced or shredded before being mixed into the batter. The mixture is then spooned into hot oil and fried until golden brown and crispy.
Bakwan Sayur can be enjoyed on its own as a snack or served with a dipping sauce like sweet chili sauce, peanut sauce, or sweet soy sauce. Eat them as appetizers or a side dish alongside rice, soups, or other main courses in Indonesian meals.
If you enjoy Bakwan Sayur, check out my full list of Indonesian snacks and fritters for more crispy bites and easy appetizers.
How to Store Leftover Bakwan Sayur
To store leftover Bakwan Sayur, place the fried fritters in an airtight container and refrigerate for up to 3 days. While they will remain tasty, they may lose some of their crispiness. To keep them longer, you can freeze them for up to 1 month. Reheat in a toaster oven or oven to restore their crunch.
Bakwan Sayur (Indonesian Vegetable Fritters)
Bakwan Sayur are vegan Indonesian fritters made from shredded vegetables and a light batter. Fry until crispy for a quick and delicious snack or side dish.
The Bakwan Sayur fritters fit a vegan/vegetarian diet.
Ingredients
- 3.5 oz bean sprouts
- 4.5 oz shredded cabbage
- 3.5 oz shredded carrot
- 2 chopped green onions
- 1 clove garlic, minced
- 1 1/2 cups all-purpose flour
- 2 tbsp rice flour
- 1/2 tsp turmeric powder (koenjit)
- 1/2 tsp coriander powder (ketumbar)
- 1 tsp salt
- 1/2 tsp black peper
- 3/4 cup cold water
- oil for frying
Instructions
- Mix the flour, rice flour, turmeric, coriander powder, salt, and pepper in a large bowl.
- Slowly add cold water to the dry ingredients, stirring until a thick batter forms.
- Fold in the vegetables and minced garlic until well combined.
- Heat oil in a frying pan over medium heat.
- Drop spoonfuls of the batter into the hot oil, pressing them down slightly with the back of the spoon.
- Cook until each side is golden brown and crispy, about 3-4 minutes. Drain on paper towels.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 49Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 122mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 1g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
