Bakwan Sayur (Gluten-Free Vegetable Fritters)

Ingredients

• 1 cup Shredded Cabbage
• 1/2 cup Shredded Carrots
• 1/2 cup Bean Sprouts
• 1/2 cup Rice Flour
• 1/4 cup Cornstarch
• 1/2 cup Water
• 2 cloves Minced Garlic
• 2 Chopped Scallions
• 1/2 teaspoon Ground Coriander
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 cups Vegetable Oil (for frying)

Instructions

1. 1In a large bowl, combine the 1 cup Shredded Cabbage, 1/2 cup Shredded Carrots, and 1/2 cup Bean Sprouts. Mix them together gently.
2. 2In a separate medium bowl, whisk together the 1/2 cup Rice Flour, 1/4 cup Cornstarch, 1/2 cup Water, 2 cloves Minced Garlic, 2 Chopped Scallions, 1/2 teaspoon Ground Coriander, 1/4 teaspoon Turmeric Powder, 1/2 teaspoon Salt, and 1/4 teaspoon Pepper until you have a smooth batter.
3. 3Pour the smooth batter over the shredded vegetables in the large bowl. Stir everything together until all the vegetables are evenly coated with the batter.
4. 4Pour the 2 cups of Vegetable Oil into a large, heavy-bottomed pot or wok. Heat the oil over medium-high heat until it reaches 350°F (175°C).
5. 5Carefully drop rounded spoonfuls of the vegetable and batter mixture into the hot oil. Fry for 3 to 5 minutes, or until the fritters are golden brown and crispy on all sides. Do not overcrowd the pot; fry in batches if necessary.
6. 6Using a slotted spoon, remove the cooked fritters from the hot oil. Place them on a plate lined with paper towels to drain any excess oil. Serve the Bakwan Sayur hot.

Substitutions

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