Here's how you can make this simple yet flavourful dish for your iftar.
- 1 to 1 and 1/2 cup carrots
- 1 to 1 and 1/2 cup cabbage
- 1/2 cup capsicum
- 1/2 cup onion
- 1/4th or 1/2 cup green onions
- 1/4th cup ginger (optional)
- 3 to 4 green chillies
All vegetables to be cut in thin long strips, julienne style.
- 1/2 cup tempura mix
- 1/2 cup corn flour
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp chilli flakes
- 1 egg (optional)
- cold water to mix dry ingredients
- Add the vegetables in a bowl. Mix it well so when you add it to the frying pan you get equal amounts of vegetables in each fritter. You can add more vegetables such as radish, mushrooms and eggplant.
- Keep the mixed vegetables and the batter in separate bowls. This will allow you to increase or reduce the quantity when mixing the vegetables and batter together.
- In a separate bowl add dry ingredients and an egg. Then add spices such as chilli flakes, salt, black pepper and white pepper (optional).
- Start mixing it and slowly add cold water into the batter until it develops a medium consistency. Make sure it's not too thick or too runny.
- Separate the vegetables in a bowl and add as much as you need at that time. Slowly pour in the batter, making sure that it sticks to the vegetable mix. Adding vegetables all at once will make the mixture watery, hence I suggest you mix it in in batches.
- Use a tablespoon to scoop out the mixture and add it in a pre-heated wok with oil. Make sure to fry on medium-high heat until golden brown.
- Once fried, take them out on a metal grill or serving dish for the oil to separate and then they are ready to be served. Avoid using kitchen towel or tissue to soak the oil as it makes the fritters soggy.
- However, you can lay the tissue on the serving dish to catch the oily residue.
Serve with teriyaki sauce or sweet chilli sauce and enjoy!