Bakwan Brokoli (Broccoli Fritters)

5.0 from 5 reviews

Author: Anita Jacobson

Courses: Side Dish

Cuisines: Indonesian

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Ingredients

• Bakwan batter
• 125 gram all-purpose flour
• 25 gram rice flour
• 1 tablespoon tapioca starch (or cornstarch)
• 2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon ground pepper
• 1/2 teaspoon crushed red pepper (optional)
• 1 clove garlic, minced
• 1/2 shallot (~ 25 gram), minced
• 2 scallions, thinly sliced
• 1 egg
• 200 ml (1/2 can) coconut milk
• 5-6 ice cubes (optional)
• Other ingredients
• 250 gram broccoli florets, washed and drained
• enough oil for deep frying

Instructions

1. Place all bakwan batter ingredients in a mixing bowl and stir into a thick batter. It should be slightly thicker than pancake batter.
2. Chill the batter in the fridge while you prepare oil for deep frying.
3. Once the oil reaches 170 Celsius (340 Fahrenheit), take out the batter from fridge and add 5-6 ice cubes to keep it cold. Then dump all the broccoli florets into batter and mix well.
4. Deep fry batter coated broccoli florets in hot oil until golden brown. If your pot is small, you may want to deep fry in batches so the oil temperature doesn't drop too much.
5. Once the broccoli florets turn golden brown, remove from hot oil with slotted spoon and place over a strainer/wire rack to help remove excess oil. Serve hot.