Vegetarian
Vegetable Fritters
The most dignified destination for leftover cabbage, carrot, and sprouts starting to wilt.
- Time
- 25 min
- servings
- 4
- Spice level
- Not spicy
- Estimated cost per serving
- Rp 2.000
Equipment used:StoveWok
Contains: Gluten, Egg
Ingredients
Quantities adjust automatically.
- 150 gCabbageNot yet
- 1 pcCarrotNot yet
- 100 gBean sproutsoptionalNot yet
- 2 stalkSpring onionNot yet
- 150 gWheat flourNot yet
- 30 gRice flouroptionalNot yet
The key to crispness that lasts
- 1 pcChicken eggNot yet
- 3 cloveGarlicNot yet
- ½ tspCoriander seedoptionalNot yet
- ½ tspPepperNot yet
- 1½ tspSaltNot yet
- 400 mlCooking oilNot yet
Method
- 1
Shred all the vegetables finely. The thinner they are, the more evenly they cook with the batter.
- 2
Mix the flours, egg, crushed garlic, coriander, pepper, salt, and water bit by bit until thick.
- 3
Fold in the vegetables. The batter should cling, not run.
- 4
Fry a spoonful at a time over medium heat until golden.
Estimated nutrition per serving
- Energy
- 409 kkal
- Protein
- 7 g
- Carbohydrate
- 35 g
- Fat
- 27 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
I Cooked This
No published reviews for this recipe yet.