Fluffy Vegetable Fritters (Cucur Sayur Gebu)

This recipe was approved by my mother (Y)


Prep time 10 minute(s) Cook time 30 minute(s) Total time 40 minute(s) Yield 16 piece(s)

Tips

1. Use a stainless steel ladle to fry

2. Use pot to fry (deeper)

3. Ensure the oil to be really hot

Ingredients

2 cups all purpose flour
1 3/4 cups water
1 egg
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon dry yeast (mauripan)
1 teaspon tumeric powder
1 handful kangkung
2 stalks spring onion
1 cup bean sprout
Half onion
2 cups oil for fying

Instructions

1
In a large bowl, combine flour, salt, dry yeast, tumeric powder and baking powder.

In a large bowl, combine flour, salt, dry yeast, tumeric powder and baking powder.

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2
Make a well in the middle of the bowl and add in beaten egg.

Make a well in the middle of the bowl and add in beaten egg.

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3

Slowly add some water in a small amount at a time and whisk until well combined with no lumps.

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4
Add in the vegetables (cut into smaller pieces) and combine well. Rest the mixture while heating up the oil for frying.

Add in the vegetables (cut into smaller pieces) and combine well. Rest the mixture while heating up the oil for frying.

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5

When the oil is hot, submerge the stainless steel ladle inside the hot oil for around 1 minute.

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6

Take the ladle out and spoon some of the mixture into the ladle (the mixture will expand in size)

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7
Put the ladle back into the hot oil and lightly shake the ladle until the fritter come off the ladle. Fry until golden brown.

Put the ladle back into the hot oil and lightly shake the ladle until the fritter come off the ladle. Fry until golden brown.

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8

Best serve with peanut sauce or sweet chili sauce

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