Cara Membuat Bakwan Renyah dan Tidak Berminyak

>Hello Sohib EditorOnline, today we are going to talk about how to make crispy and non-greasy bakwan (Indonesian vegetable fritters) that will satisfy your taste buds. Bakwan is a popular snack in Indonesia that is commonly served at local food stalls, restaurants, and even at home. The key to making perfect bakwan is in the batter and frying process. Follow these easy steps to create your own delicious and crispy bakwan.

Ingredients

Before we begin, let’s prepare the ingredients needed to make our bakwan batter.

Bakwan Batter

The first step is to mix the dry ingredients in a bowl. Make sure to sift the flour, tapioca flour, and baking powder to avoid any lumps. Then, add minced garlic and shallots to the bowl and mix them together.

After that, add grated carrots, thinly sliced cabbage, and green onions to the bowl. Mix them well so that the vegetables are evenly distributed in the batter.

In a separate bowl, whisk an egg and add water gradually while continuing to whisk. Once the egg and water mixture is well combined, pour it into the dry ingredients bowl. Mix everything well until the batter is smooth and all the ingredients are incorporated.

Season the batter with salt and pepper to taste. Set aside the batter for 10-15 minutes to allow it to rest before frying.

Frying Process

Using a deep frying pan or wok, heat vegetable oil over medium-high heat until it reaches 375°F.

Take a tablespoon of the batter and drop it into the hot oil. Do not overcrowd the pan to avoid the bakwan from sticking together. Fry the bakwan for 2-3 minutes or until golden brown. Use a slotted spoon to remove the fritters from the oil and place them on a plate lined with paper towels to absorb the excess oil.

Repeat the process until all the batter is used up. Serve the bakwan with your favorite dipping sauce such as sweet chili sauce, peanut sauce, or soy sauce.

FAQ

What is the best oil to use for frying bakwan?

Vegetable oil or canola oil is the best oil to use for frying bakwan. They have a high smoke point and neutral flavor, which makes them perfect for deep frying.

Can I use other vegetables for the bakwan?

Yes, you can use other vegetables such as spinach, bean sprouts, or corn kernels. However, make sure to chop or grate them finely to ensure that they cook evenly with the batter.

How can I make sure that the bakwan is crispy and not oily?

Make sure that the oil temperature is at 375°F before frying the bakwan. If the oil is not hot enough, the bakwan will absorb more oil and become soggy. Also, do not overcrowd the pan and fry the bakwan in small batches to ensure that they cook evenly and become crispy.

Cara Membuat Bakwan Renyah dan Tidak Berminyak