| Prep: 15 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 9g | 1.5g | 20g |
| sugars | fibre | protein | salt |
| 2g | 2g | 5g | 0.7g |
Why I Love Indonesian Bakwan Sayur
Comfort Food with an International Twist
Growing up in Nebraska, my culinary roots are deeply embedded in straightforward, hearty dishes that aim to bring comfort and satisfaction to every meal. Yet, one of the joys of cooking and eating is discovering beloved recipes from other cultures that offer a new spin on familiarity. Enter Bakwan Sayur, an Indonesian dish celebrated for its crispy texture and vibrant flavors. From the first time I tried Bakwan Sayur, I felt an immediate connection to its warm and inviting presence on the plate, not unlike the Midwestern comfort food I hold dear.
The magic of Bakwan Sayur lies in its ability to turn everyday vegetables into something memorable. With ingredients like julienned carrots, shredded cabbage, and corn kernels, this dish utilizes simple, wholesome ingredients in a way that highlights their natural flavors. The blend of all-purpose flour and rice flour gives the fritters a light yet satisfying crunch, reminiscent of the fried treats we enjoy back home, but with a delightful twist.
Inspired by the Best
My appreciation for Bakwan Sayur deepened when I learned about Indonesian cuisine through the works of chefs like William Wongso. Known as a master of Indonesian culinary arts, Chef Wongso’s recipes and techniques helped me refine my own approach to making these irresistible vegetable fritters. The emphasis on balance—achieving the right ratio of salt, sugar, and pepper—taught me that even the most straightforward ingredients could be transformed into a masterpiece with the right touch.
For those who are fans of dishes like vegetable tempura or even a good old-fashioned corn fritter, Bakwan Sayur offers a delightful adventure. The minced garlic and chopped green onions introduce a sharp, aromatic element that beautifully complements the sweet crunch of the corn and the subtle bitterness of the cabbage and bean sprouts. Whether served as an appetizer, snack, or even a side dish, Bakwan Sayur has a versatility that makes it a stellar addition to any meal.
Pair it with a bowl of warm chicken soup or a plate of fragrant fried rice, and you have a meal that bridges the gap between continents while delivering comfort with every bite. It’s this blend of familiar and foreign, and the way it brings people together, that makes me love Bakwan Sayur—and I’m sure you’ll love it just as much.
What You’ll Need
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1 cup water
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon sugar
- 2 cloves garlic, minced
- 1 small carrot, julienned
- 1 cup shredded cabbage
- 1/2 cup corn kernels
- 3 green onions, chopped
- 1/2 cup bean sprouts
- Vegetable oil for frying
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Method
Step One
In a large mixing bowl, combine 1 cup all-purpose flour, 1/2 cup rice flour, 1 teaspoon salt, 1/2 teaspoon ground white pepper, and 1/2 teaspoon sugar.
Step Two
Add 1 cup water and 2 large eggs to the dry ingredients. Whisk until the batter is smooth and free of lumps.
Step Three
Stir in 2 cloves minced garlic, 1 small julienned carrot, 1 cup shredded cabbage, 1/2 cup corn kernels, 3 chopped green onions, and 1/2 cup bean sprouts. Mix until the vegetables are evenly coated with the batter.
Step Four
Heat vegetable oil in a large frying pan over medium-high heat. You’ll need enough oil to cover the bottom of the pan generously.
Step Five
Spoon a small portion of the vegetable batter into the hot oil, spreading it into a flat fritter shape. Fry until golden brown and crispy, about 3-4 minutes on each side.
Step Six
Remove the fritters from the pan and drain on paper towels to remove excess oil. Repeat with the remaining batter.
Step Seven
Serve the Bakwan Sayur hot, with your favorite dipping sauce or as a side dish. Enjoy!
