This is How to Make Crispy and Non-Greasy Cabbage Fritters

Kapanlagi.com - Cabbage fritters, a popular and delicious food among Indonesian food enthusiasts, are known for their fresh and crispy cabbage taste and unique crispy texture. This harmony is perfectly achieved through the combination of flour, creating an attraction to the taste buds. The critical use of the right recipe and ingredients in making cabbage fritters cannot be ignored to achieve a satisfying end result, especially in terms of crispiness without excessive greasiness.

To achieve the perfect taste of cabbage fritters, the selection of quality ingredients and the right proportions are the main keys to success. Ingredients such as flour, water, eggs, and various spices must be carefully processed to form a consistent and easily processed dough. In addition, the success of non-greasy cabbage fritters greatly depends on the proper frying technique, achieving a crispy outer texture while maintaining tenderness on the inside.

Let's find out more information, quoted from various sources on Tuesday (16/01/2024).

1. Ingredients Needed:

Illustration of Kitchen Ingredients (Source: Freepik)

1. 300 grams of flour
2. Set aside and finely slice 3 cabbage leaves
3. Cut 2 carrots into matchstick-sized pieces
4. Clean 50 grams of bean sprouts
5. If desired, beat the eggs
6. Finely slice 2 stalks of spring onion
7. 4 shallots, 3 cloves of garlic
8. ½ teaspoon of ground pepper
9. 1 teaspoon of salt
10. Water as needed

2. Steps to Make Bakwan:

Illustration of the Process of Making Bakwan (Source: Freepik)

1. Finely grind the shallots, garlic, and salt.
2. Slowly mix the flour, eggs, and water, stirring until the mixture feels smooth with medium thickness.
3. Add the ground seasoning and mix well, then add the washed, cut, and sliced vegetables, and stir until evenly distributed.
4. Heat oil in a pan, then carefully add one tablespoon of the mixture to avoid excessive amount when frying.
5. Fry until the bakwan is cooked and golden brown. Remove, drain, and serve with bird's eye chili.

3. Origin of Bakwan

Fried Bakwan (Source: Fimela.com)

Food made from a mixture of wheat flour and various vegetables is believed to originate from China, taken from the term 'Bakwan' which is related to 'Bak' which means meat. In the past, it is known that bakwan originally consisted of meat and flour which were then fried.

There is a view that using the term bakwan for fried vegetable dough is a misunderstanding, because in essence, bakwan is a term that refers to meatballs. Therefore, it is not surprising that there are various fried variations in the meatball menu.

4. Contents in Bakwan

Based on the data listed in the Indonesian Food Composition Table released by the Indonesian Nutritionist Association in 2009, the calorie content in 100 grams of bakwan reaches 280 calories.

• Carbohydrates: 39 g
• Protein: 8.2 g
• Fat: 10.2 g
• Fiber: 3.4 g

5. Can Bakwan Batter be Stored in the Refrigerator?

Bakwan batter can be stored in the refrigerator to prevent spoilage. However, some people experience changes in the texture of the bakwan batter when stored in the fridge.

6. Is Bakwan Fatty?

With just one piece of fried bakwan, the fat content can reach 75 percent.

7. What is Bakwan Called in Java?

Bakwan sayur is also known as ote-ote among the people of East Java.

8. What is Bakwan Called in Malang?

In Malang, East Java, people call bakwan weci or heci. Not only in Malang, but also in Madiun, Lumajang, Tulungagung, and several other cities in East Java, bakwan is also called weci/heci.

9. What Flour is Used for Bakwan?

Quoted from Kompas TV, bakwan Pontianak is made from a mixture of various types of flour, involving wheat flour, rice flour, and cornstarch.

(kpl/saa)