Gluten-Free Bakwan Sayur
Crunchy, golden-brown, and packed with vibrant vegetables, Gluten-Free Bakwan Sayur is a healthier spin on a beloved Indonesian street snack. Made with a blend of rice flour and cornstarch, these crispy vegetable fritters are completely gluten-free and bursting with the flavors of fresh carrots, cabbage, and green beans, complemented by aromatic garlic, shallots, and fragrant spices like turmeric and coriander. The thick batter ensures every bite is satisfyingly crisp while locking in the natural sweetness of the veggies. Perfect as a snack, appetizer, or side dish, these gluten-free fritters pair exceptionally well with a tangy chili sauce or your favorite dipping sauce for an extra flavor kick. Easy to prepare and quick to fry, this recipe is ideal for anyone seeking a speedy, plant-forward treat that's free from gluten but full of deliciousness.
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Recipe Information
Ingredients
- 150 grams Rice flour
- 50 grams Cornstarch
- 1 medium, julienned Carrot
- 100 grams, thinly sliced Cabbage
- 50 grams, sliced into small pieces Green beans
- 2 sliced thinly Scallions
- 2 cloves, minced Garlic
- 2 minced Shallot
- 1 large Egg
- 150 ml Cold water
- 1 teaspoon Salt
- 0.5 teaspoon Ground white pepper
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Coriander powder
- 500 ml, for deep frying Cooking oil
Instructions
In a large mixing bowl, combine rice flour, cornstarch, salt, ground white pepper, turmeric powder, and coriander powder.
Add the minced garlic and shallot to the dry ingredients and stir to incorporate.
Mix in the julienned carrot, sliced cabbage, sliced green beans, and thinly sliced scallions.
In a separate bowl, beat the egg and then add it to the vegetable mixture.
Gradually add cold water to the mixture, stirring continuously until a thick batter forms. The batter should be thick enough to coat the vegetables densely but should not be overly stiff.
In a deep frying pan, heat cooking oil over medium-high heat. You can test if the oil is ready by dropping a small amount of batter into the oil—if it sizzles and floats to the surface, the oil is ready for frying.
Using a tablespoon, scoop portions of the vegetable batter and carefully place them into the hot oil. Avoid overcrowding the pan to ensure even cooking.
Fry the bakwan sayur for about 3-4 minutes on each side or until golden brown and crispy. Adjust the heat as needed to prevent the fritters from burning.
Remove the fritters using a slotted spoon and drain them on paper towels to remove excess oil.
Repeat the frying process with the remaining batter, ensuring to bring the oil back to temperature between batches.
Serve the gluten-free bakwan sayur hot with your favorite dipping sauce or chili sauce.
Nutrition Facts
Calories |
1105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2612 mg | 114% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 14.3 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 210 mg | 16% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 951 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
