Bakwan Sayur - Indonesian Vegetable Fritters

This week is going to be a fritter's week, yes i picked bring on fritters as theme for this week's blogging marathon. Obviously for this week's three day's blogging is going to be full and full deep fried fritters that too from other countries. Its really very interesting to see fritters from countries sounds almost like our own Indian fritters. My today's recipe have few ressemblance with South Indian fritters. Bakwan Sayur is an Indonesian vegetable fritters i picked from the wiki link given by Srivalli. Bakwan sayur makes an excellent starter or snacks. You can make these crispy beauties with easily available ingredients and vegetables. Just carrots and cabbage is quite enough to make this crispy fritters.

Coming to today's recipe Bakwan sayur, this Indonesian vegetable fritters goes for a large list of ingredients but still this fritters are definitely easy to make and one can enjoy this fritters without any fuss.For making this fritters, you need to slice the vegetables thinly, but you can also go for grating and this makes the life easier. Bakwar sayur makes a super crispy finger foods, served along with sweet chilly sauce you can enjoy this fritters thoroughly.

5nos Shallots
3nos Garlic cloves
1/2 tsp White pepper powder
1/2 tsp Crushed coriander seeds
1/2 tbsp Salt
1/2 tsp Sugar
1cup Cabbage (finely shredded)
1no Carrot (grated)
3nos Chillies(chopped finely)
1no Egg
1/2cup All purpose  Flour
1/4cup Rice flour
1/2cup Water
Oil for deep-frying

Grind shallots, garlic, white pepper, coriander, salt and sugar to fine paste.

Combine cabbage, carrots, chillies in a big bowl.

Add flour, eggs, rice flour in the bowl.

Slowly pour water in the bowl and mix continuously to form a thick batter.

Heat cooking oil in a kadai,drop a spoonfuls of batter into the wok.

Fry three to four fritters at a time until they turns golden brown.

Drain on paper towel and serve warm with sweet chilly sauce.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53