Crispy Chinese-style Vegetable Fritters

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 244
• Protein: 6 g
• Carbs: 37 g
• Fat: 7 g

Ingredients

• 150 g White cabbage ( finely shredded )
• 150 g Carrot ( coarsely grated )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced with the green )
• 1 piece Garlic ( minced )
• 120 g Wheat flour
• 40 g Corn starch
• 1 tsp Baking powder
• 1 piece Egg ( beaten )
• 120 ml Mineral water ( very cold )
• 1 tbsp soy sauce
• 1 tsp Sesame oil
• 1 tsp Ginger powder
• 1 pinch Sichuan peppercorn ( crushed )
• 500 ml Peanut oil ( for frying )

Instructions

1. Vegetable preparation

   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. Making the batter

   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. Seasoning and mixing

   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. Frying

   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.

Chef's tips

• 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.

Storage

Consume immediately. To reheat, place in a very hot oven for 5 minutes to restore crispiness.