Cook up a batch of these vegetable fritters for a fun way to eat more veggies!
Deep-frying is not my thing. It (feels) unhealthy, uses (usually) more oil than surely is necessary, and is always a bother to wash. I handwash my utensils – my dishwasher is really a glorified dish drying tray disguised in metal and plastic. From properly discarding excess grease to soaping and rinsing, the lengthy process just means eating has to wait. “You could always eat first and wash up later,” you say. Well, the wise women in the household always preached “wash as you go, clean up before eating”. Yeah, it doesn’t rhyme in English, nor in Mandarin. Anyway, I’m not about argue with generations of female wisdom!
The other thing about deep-frying is that fried food somehow always tastes good. Tauntingly good. I’m secretly convinced that the world will be a healthier place if veggies always came deep fried. All the good folk and little ‘uns will be asking for carrots, broccoli and peas for breakfast, lunch, snack and dinner. Why else would potato chips be so popular?
This recipe uses a simple batter and any firm vegetable – broccoli, artichokes, eggplant, potatoes, etc. I would not recommend leafy greens or produce with high water content like tomatoes.
1/2 cabbage, shredded
1 carrot, grated
1/2 zucchini, grated
3 green onions, thinly sliced
4 oz / 120 g all-purpose flour
4 Tbsp tapioca flour
2 Tbsp cornstarch
1 tsp salt
1 tsp pepper
1/2 tsp chicken bouillon powder (optional)
8 oz / 250 ml water
4-5 cloves garlic, minced
1. Mix vegetables together.
2. Mix ingredients for batter (A) till there are no lumps. Add (B) and mix.
3. Add vegetables into batter and mix well.
4. Heat enough oil for deep frying, about 1/2″. When oil is very hot (enough to make a drop of batter sizzle), carefully drop a few spoonfuls of batter into the oil. Take care not to overcrowd the oil and leave space between each fritter so they do not stick together.
5. Turn each fritter for even frying, if necessary.
6. Remove fritters and place on paper towels or newspapers to soak excess oil.
7. Serve with chilli sauce, tomato sauce or belachan.