Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, vegetable fritter (bakwan). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vegetable Fritter (Bakwan) is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Vegetable Fritter (Bakwan) is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have vegetable fritter (bakwan) using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegetable Fritter (Bakwan):
- Take 100 gr cabbage (chooped)
- Make ready 2 carrot (chopped)
- Take 100 gr bean sprout (optional)
- Take 1 spring onion (chopped)
- Take 50 gr celery leaves (chopped)
- Prepare 100 gr corn kernels
- Get Batter:
- Take 250 gr plain flour
- Prepare 100 gr tapioca flour
- Take 100 gr corn strarch
- Get 1 tsp salt
- Take 1/2 tsp pepper
- Make ready 1 tsp chicken/beef/mushroom stock (optional)
- Get 2-3 cups water
- Get Cooking oil for deep frying
Instructions to make Vegetable Fritter (Bakwan):
- In a mixing bowl mix all batter ingredients except water, gradually pour water until you can stir it, (not to thick and not to watery)
- Put all the veggies in and mix it well, taste it before frying.
- Pre-heat cooking oil for deep fring.
- Fry the mixture little by little using spoon while the oil heated up, wait until it turns golden, turn to the other side so its cooked both side.
- Enjoy the vegetable fritter with mayonaise or any sauce you like
So that’s going to wrap this up with this exceptional food vegetable fritter (bakwan) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
