Bakwan (Fried Vegetable Fritters)

11:45 pm on 14 June 2006


  • 2 - 3 onions, sliced
  • ½ carrot, grated
  • 1 C shredded cabbage
  • 1 - 2 C bean sprouts
  • 1 C sweetcorn (not essential)
  • 5 tbsp fish sauce
  • ½ C chopped spring onions
  • 3 eggs, beaten
  • 1 C flour
  • 1 tsp baking soda
  • 2 tsp garam masala or up to 4 tbsp curry powder (optional)
  • pepper and salt (or fish sauce, soy sauce)
  • vegetable oil


Mix the first five vegetables together. Pour in fish sauce with chopped spring onions and mix into the vegetables.

Count to 15 then add beaten eggs, flour, baking soda, garam masala or curry powder and salt and pepper. Mix with bare, clean hands until the mixture is sticky enough to stay together after it is spooned into the hot oil.

Heat the oil in a wok or deep fryer. Keep oil on medium to high heat. Use a tablespoon to spoon the mixture into the hot oil. Spoon in a few fritters, turn them over and take out when they are light to golden brown.

Put fritters on an oil strainer to drip-dry, and fry the rest of the mixture.

Serve by themselves or with a dip.

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