How to Make Crispy and Crunchy Vegetable Fritters Without Fear of Being Soggy

Kapanlagi.com - Fritters are a popular snack among the Indonesian people. With a combination of flour and various fresh vegetables such as carrots, cabbage, green beans, and bean sprouts, vegetable fritters offer a savory taste and a crispy texture that tempts the appetite. However, one common problem faced is that the fritters become soggy quickly after cooling, especially if relying solely on flour as the main ingredient.

Many people try to find ways to maintain the crispiness of the fritters, one of which is by adding baking powder. Unfortunately, this method does not always work and can sometimes make the fritters taste slightly bitter. However, a YouTuber named Nuraaini Soewarto shared a clever trick to make the fritters remain crispy and delicious without needing to use baking powder. Here are interesting tips and steps summarized on Friday, (25/10/2024).

1. Preparing Ingredients and Processing Vegetables

2. Adding Seasonings and Liquids Gradually

To create crispy and long-lasting bakwan, Nuraaini has a clever trick. First, prepare a large bowl and add 300 grams of low-protein flour to ensure the batter remains soft.

Next, add fresh chopped vegetables, such as 3 slices of shredded cabbage, 3 finely chopped green onions, and 1 small grated carrot. Don't forget to add bean sprouts to taste for an extra touch.

3. The Secret to Crispiness: Adding Margarine

Next, gradually pour 400 ml of water into the mixture of flour and vegetables while stirring continuously until the batter reaches a thick and even consistency. Once all the ingredients are perfectly combined, don't forget to add seasonings such as 1 teaspoon of salt, 1 teaspoon of ground coriander, and 1 teaspoon of flavor enhancer to boost the taste.

To provide a more natural savory touch, Nuraaini grinds 5 cloves of garlic and 2 candlenuts, which will blend into the batter and make this bakwan not only delicious but also rich in flavor without relying on artificial seasonings.

4. The Right Frying Technique

One secret ingredient that can transform the texture of bakwan into something special is liquid margarine. Nuraaini, in an interesting video on her YouTube channel, revealed, "Just add 1 tablespoon of liquid margarine to the batter."

With this touch, the bakwan will remain crispy even when cold, while also reducing the oily taste without changing its flavor. "Crispy all day, and it’s very easy to make, perfect for a snack!" she added.

5. Testimonials from Netizens

After all the ingredients are perfectly mixed, heat a generous amount of oil. Make sure the bakwan batter is fully submerged so that every bite is crispy and appetizing.

Fry until the bakwan is golden brown and crunchy, and don’t forget to flip it occasionally for even cooking. Once cooked, remove and drain, then serve with bird’s eye chili or chili sauce to taste.

6. Questions and Answers About Bakwan

Nuraaini Soewarto's video has captured the attention of many YouTube users, with view counts exceeding 3 million and numerous positive comments from netizens.

One user, @asmaaini7061, expressed her excitement after trying this bakwan recipe twice, "I've recooked it 2 times, it's so delicious. Even when it's cold, it's still tasty. Thank you for the recipe."

Equally enthusiastic, another user @fardiansyahovank1925 shared his experience, "Masyaallah mom, alhamdulillah I've tried the recipe even though I used a bit of a feeling measurement because I don't have a scale, but the ingredients matched the description, wow the results were successful and very tasty."

In fact, @verbena081 added, "I've tried making it using the mentioned recipe, it's really delicious. Crispy on the outside, savory & soft on the inside."

7. Can margarine be replaced with other ingredients to keep bakwan crispy?

8. How to prevent bakwan from becoming soggy after cooling?

Of course, in addition to margarine, you can also try melted butter or coconut oil as alternative options. However, if you want a crispier texture and a more appetizing flavor, margarine is the most recommended choice.

9. Why can the use of baking powder in bakwan make it taste bitter?

To keep bakwan crispy even after cooling, try adding melted margarine to the batter. Another secret is to fry the bakwan in hot oil and in sufficient quantity, so that the entire batter is fully submerged.

(kpl/mhs)