Indonesian Vegetable Fritters (Bakwan Sayur)
Bakwan Sayur Say it: BAHK-wahn SAH-yoor
Bakwan sayur is Indonesia’s beloved vegetable fritter: a tangle of cabbage, carrot and bean sprouts bound in a light, savoury batter and deep-fried until crisp. Sold from street stalls and warungs, it is eaten as a snack or appetizer, often with a fiery chili dip. The outside shatters while the inside stays tender and sweet with vegetables. It is cheap, quick and forgiving—a fixture of rainy-day afternoons and family gatherings across the archipelago.
Indonesian Vegetable Fritters (Bakwan Sayur)
Bakwan Sayur
Pronounced BAHK-wahn SAH-yoor
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the batter
For the vegetables
For frying
Method
Put the shredded cabbage, carrot, bean sprouts, and spring onions in a large bowl and toss to combine.
In a separate bowl, whisk the all-purpose flour, rice flour, salt, sugar, white pepper, and baking powder until evenly mixed.
Add the egg, grated garlic, and sliced shallot to the dry ingredients, then pour in the cold water gradually, whisking to a thick batter that coats the vegetables but still drops from a spoon. Stir in the vegetables until every piece is lightly coated; rest for 10 minutes.
Heat the oil in a wok or deep saucepan to 350°F (175°C); it should be deep enough to half-submerge the fritters. Keep a slotted spoon and a tray lined with paper towels ready.
Stir the batter, then drop heaped tablespoonfuls into the hot oil, spreading each slightly with the spoon so it is about 2 inches (5 cm) wide. Fry 4-5 fritters at a time, without crowding.
Cook for 2-3 minutes, then turn and fry for 2-3 minutes more, until deep golden brown, crisp at the edges, and cooked through. Drain on paper towels.
Repeat with the remaining batter, stirring before each batch and keeping the oil at 350°F (175°C). Serve warm.
Regional variant: Bakwan Jagung (Corn Fritters)
Replace the cabbage, carrot and bean sprouts with 2 cups (300 g) fresh corn kernels and 1 thinly sliced spring onion. Keep the egg, flours and seasonings, but use only 1/2 cup (120 ml) water because corn releases moisture; add 1 tablespoon extra flour if the batter looks loose. Fry heaped tablespoonfuls the same way until golden and crisp.
Cook's notes
- Keep the batter on the thick side; if it is runny, the vegetables will separate in the oil. Add water a tablespoon at a time only if needed.
- Fry in small batches and let the oil return to temperature between batches so the fritters stay crisp.
- Drain on a rack rather than a flat plate if you have one, so steam does not soften the undersides.
Serve with
Serve warm with sambal, kecap manis, or fresh bird’s-eye chilies.
Make ahead and storage
Best eaten immediately. The dry batter can be mixed up to 4 hours ahead; keep it cold and add vegetables just before frying. Reheat leftovers in a 350°F (175°C) oven for 5-7 minutes.
