Crispy Chinese-style Vegetable Fritters
Ingredients
- 150 gWhite cabbage (finely shredded)
- 150 gCarrot (coarsely grated)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced with the green)
- 1 pcGarlic (minced)
- 120 gWheat flour
- 40 gCorn starch
- 1 tspBaking powder
- 1 pcEgg (beaten)
- 120 mlMineral water (very cold)
- 1 tbspsoy sauce
- 1 tspSesame oil
- 1 tspGinger powder
- 1 pinchSichuan peppercorn (crushed)
- 500 mlPeanut oil (for frying)
Method
A golden crust that snaps under the tooth, revealing a tender and fragrant vegetable heart. Sesame oil and Sichuan pepper provide that characteristic Asian street food signature.
- 1
Cut the white cabbage and carrots into fine julienne. Thinly slice the spring onions. Vegetables must be dry for the batter to adhere perfectly.
- 2
Mix flour, cornstarch, and baking powder. Incorporate the egg and very cold mineral water until you get a smooth batter that coats the spoon without being too runny.
- 3
Add minced garlic, ginger, soy sauce, sesame oil, and crushed Sichuan pepper. Dip the vegetables into this batter and mix to coat them thoroughly.
- 4
Heat peanut oil. Drop small mounds of vegetables. When they float up and the edges are brown and crispy, flip them. Drain on paper towels.
Frequently asked questions
How do you get this dish right?
- The water must be ice-cold to create a thermal shock that limits oil absorption.
- Do not overcrowd the pan, otherwise the oil temperature drops and the fritter becomes greasy.
- The fritter is cooked when it is uniformly golden and sounds 'hollow' under the tongs.
How long does this dish keep?
Consume immediately. To reheat, place in a very hot oven for 5 minutes to restore crispiness.
