SriLaYa Recipes
Photo of Chinese Vegetable Fritters served on a plate

Chinese Vegetable Fritters

Veg

Julienned onion, carrot, cabbage, and capsicum marinated in soy and chili sauces, dredged in flour, and deep-fried into crisp clusters.

Prep time
40 min
Cook time
20 min
Total time
60 min
Servings
4
Difficulty
Medium
CategoriesFusion

Ingredients

  • 3 Big onion
  • 3 Carrot
  • 200 Grams Cabbage
  • 2 Capsicum
  • 1/2 Teaspoon Ajinomoto (MSG)
  • 2 Teaspoons Soy sauce
  • 2 Teaspoons Chili sauce
  • 1 Tablespoon Tomato sauce
  • as needed Salt
  • 2 Tablespoons Dried bread crumbs
  • 1 Tablespoon Corn flour
  • 1 Tablespoon Maida (all-purpose flour)
  • 2 Tablespoons Gram flour (besan)
  • Oil (as needed)

Instructions

  1. Cut the onion and capsicum into thin rounds. Cut the carrot and cabbage into matchstick strips.
  2. Soak all the cut vegetables in ice water for 1/2 hour (this makes them crisper). Squeeze the vegetables out of the water and spread on a cloth to blot dry.
  3. Spread on a plate, mix in salt, chili powder, ajinomoto, and the sauces, and let it sit for 10 minutes.
  4. Once marinated, dust in the flours and dried bread crumbs, mix, and squeeze small handfuls into hot oil the way you would drop pakoda batter. Once fried crisp, lift out with a slotted spoon, drain well, and serve hot.