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Indonesian Crispy Fritters

Serves 4 to 6 Appetizer vegetarian, Appetizers

Indonesian Crispy Fritters

Indonesian Crispy Fritters, known locally as "bakwan," are a staple on the home tables across the archipelago. These fritters are not tied to a specific occasion but are a beloved feature of everyday meals, especially cherished during family gatherings or casual get-togethers with friends. They offer a snapshot of the Indonesian way of cooking, where ingredients are balanced by instinct rather than strict measurement.

Each bite of these fritters delivers a satisfying crunch, with the zucchini providing a subtle sweetness and the herbs adding a fresh lift. The eggs and flour work together to create a light, airy batter that crisps beautifully in hot oil, while the seasoning is left to the cook's intuition. Enjoy them fresh from the pan, when their texture and flavors are at their peak.

Ingredients

  • 3zucchini — grated
  • 2eggs
  • 4 tbspflour
  • for fryingoil
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Start by grating the 3 zucchini into a large mixing bowl. Use the coarse side of a box grater to achieve a texture that will hold together well in the fritters. Once grated, lightly squeeze the zucchini with your hands to remove excess moisture, which will help the fritters crisp up nicely.
  2. Crack the 2 eggs into the bowl with the zucchini. Add 4 tablespoons of flour to the mixture. Stir everything together until the flour is fully incorporated and the mixture is uniform. This will bind the ingredients together, ensuring the fritters hold their shape during frying.
  3. Add finely chopped herbs of your choice to the mixture. Common options include cilantro or parsley, which will add freshness and flavor. Season the mixture generously with fine sea salt and black pepper to taste, ensuring the seasoning is well distributed throughout the batter.
  4. In a large frying pan, pour enough oil to cover the bottom by about 1/4 inch. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying. This ensures the fritters will start cooking immediately upon contact, creating a crispy exterior.
  5. Using a spoon, scoop portions of the zucchini mixture into the hot oil, flattening them slightly with the back of the spoon to form patties. Fry the fritters in batches, ensuring not to overcrowd the pan, which would lower the oil temperature and result in soggy fritters.
  6. Cook each fritter for about 3-4 minutes on each side, or until they turn golden brown and crispy. The edges should be visibly crisp and the center cooked through, with a firm texture when pressed lightly with a spatula.
  7. Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Finish with a final sprinkle of fine sea salt while they are still hot to enhance the flavor. Serve immediately to enjoy the contrast of the crispy exterior and tender interior.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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