Bala-bala Kriuk Renyah Isi Sayur Melimpah (Crispy Indonesian Vegetable Fritters)

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• 200 grams medium-protein all-purpose flour
• 30 grams rice flour
• 150 grams white cabbage, thinly sliced lengthwise
• 100 grams carrot, coarsely grated or cut into matchsticks
• 50 grams bean sprouts, roots removed
• 2 stalks scallions, finely sliced
• 4 cloves garlic, minced
• 2 candlenuts, toasted then ground
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp salt
• 1/2 tsp mushroom bouillon powder or chicken bouillon powder
• 1/4 tsp ground white pepper
• 1 egg
• 220 ml ice water
• 500 ml cooking oil

👩‍🍳 Instructions

1. 1 In a large bowl, combine the all-purpose flour, rice flour, minced garlic, ground candlenuts, ground coriander, turmeric powder, salt, bouillon powder, and pepper. Mix all the dry ingredients evenly.
2. 2 Crack the egg into the flour mixture, then pour in the ice water little by little while whisking with a whisk or spoon until you get a thick, pourable batter (about the consistency of a thick crepe batter, thick enough to coat the vegetables well).
3. 3 Add the cabbage, carrot, bean sprouts, and scallions into the batter. Mix well by hand or with a large spoon until all the vegetables are fully coated in batter, then let it rest for 5 minutes so the vegetables release a bit of water and the batter comes together.
4. 4 Heat 500 ml of cooking oil in a deep, curved frying pan over medium heat until it's really hot (around 340°F/170°C — you'll know it's ready when a small drop of batter immediately produces lots of bubbles).
5. 5 Scoop 2-3 tablespoons of batter per fritter, pouring it gently along the edge of the pan so it forms a flat shape and fries evenly crispy. Fry over medium heat, and avoid flipping too often at first so the fritters hold their shape.
6. 6 Fry for 6-8 minutes, flipping occasionally, until both sides turn golden brown and feel dry and crisp when pressed with a spoon.
7. 7 Remove the fritters and drain them on a wire rack or paper towels so excess oil drips off and the texture stays crispy instead of getting soggy from trapped steam.
8. 8 Serve the fritters while still warm with whole bird's eye chilies or sweet soy sauce with a bit of sliced bird's eye chili mixed in, for that signature spicy-savory flavor.

💡 Tips

📊 Nutrition Facts / serving

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