Asian vegetable fritters

Packed full of vegetables, these golden, crunchy Asian fritters are the perfect finger food or starter for your next dinner party - beautiful served drizzled with fresh lime juice.

  • 20 mins preparation
  • 20 mins cooking
  • Print


Asian vegetable fritters
  • 3/4 cup plain flour
  • 2 teaspoon salt
  • 3/4 cup water
  • 1 pinch bicarbonate of soda
  • 3/4 cup water
  • 1 egg
  • 1 cup bean sprouts, trimmed and chopped
  • 1 cup finely shredded chinese cabbage
  • 1 carrot, grated
  • 4 green onions, chopped
  • 1/2 cup chopped coriander leaves
  • 1 long red chilli, seeded and chopped
  • 1 clove garlic, crushed
  • capsicum, sliced, to serve
  • hot chilli sauce, to serve
  • lime wedges, to serve


Asian vegetable fritters
  • 1
    Sift flour, salt and bicarbonate of soda together into a bowl.
  • 2
    Stir in combined water and egg to make a thick batter. Add beansprouts, cabbage, carrot, green onions, coriander leaves, chilli and garlic. Mix well to coat the vegetables.
  • 3
    Heat enough oil for deep frying in a large deep frying pan until a small amount of batter sizzles as soon as it is added.
  • 4
    Lower level tablespoonfuls of batter into oil in batches of 4-5. Cook 3-4 minutes, turning, until golden and cooked through.
  • 5
    Transfer to paper towel to drain. Serve with sliced capsicum, hot chilli sauce and lime wedges.


Makes 18

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