Bakwan Sayur (Dairy-Free Vegetable Fritters)

Instructions

1. 1In a large bowl, combine the 1 cup shredded cabbage, 1/2 cup shredded carrots, 1/2 cup bean sprouts, and the 2 green onions, which have been cut into 1.27 cm pieces.
2. 2In a separate medium bowl, whisk together the 1/2 cup rice flour, 1/4 cup all-purpose flour, 1/2 cup water, the 2 cloves garlic (minced), 1/2 tsp coriander, 1/4 tsp turmeric powder, and 1/2 tsp salt until you have a smooth batter.
3. 3Pour the batter over the vegetables in the large bowl and mix everything together thoroughly, ensuring all the vegetables are evenly coated with the batter.
4. 4Pour the 2 cups of cooking oil into a large, heavy-bottomed skillet or wok and heat it over medium-high heat until it reaches 175°C.
5. 5Carefully spoon about 2 tablespoons of the vegetable and batter mixture into the hot oil for each fritter, flattening them slightly into small patties. Do not overcrowd the pan; cook in batches if necessary.
6. 6Fry the fritters for 3 to 4 minutes per side, or until they are a deep golden brown and appear crispy. You should hear a gentle sizzle as they cook.
7. 7Using a slotted spoon or spider strainer, carefully remove the cooked fritters from the hot oil and place them on a plate lined with paper towels to drain any excess oil.

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