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Vegetarian fritters with sweet chilli dip Recipe

Vegetarian fritters with sweet chilli dip Recipe

Vegetarian fritters with sweet chilli dip Recipe

Shallow-fried crispy onions and inviting garlic tease out the flavours in this recipe. You may include anything else your imagination devises, for instance roasted dried prawns, so travel that path for a fragrant result. These simple fritters may be served on their own with a dipping sauce or chopped and add to a summer salad for crisp texture.

Ingredients :

    • 1 tablespoon oil
    • 2 cloves garlic, chopped
    • 1 tablespoon finely chopped onion
    • 100 g (2/3 cup) all-purpose flour
    • 100 g (3/4 cup) rice flour
    • Pinch of baking powder
    • Pinch of salt
    • Pinch of ground white pepper
    • 11/2 cups (375 ml) water
    • 1 green finger-length chilli, deseeded and finely chopped
    • 200 g (1 cup) dried channa dhal (split peas), soaked overnight to soften, then boiled for 2 hours and drained, or 400 g (2 cups) canned garbanzo beans, drained and mashed
    • 1 teaspoon cumin seeds, dry-roasted and ground, or 1/2 teaspoon ground cumin
    • 1 egg, beaten
    • Oil, for deep-frying


    • 2 tablespoons Sambal Oelek Chilli Paste (page 26) or other sweet chilli paste
    • 1 tablespoon balsamic or Chinese vinegar
    • 1 tablespoon fresh lime juice
    • 2 kaffir lime leaves, minced

Method :

    1. Prepare the Sambal Oelek Chilli Paste.
    2. Prepare the Sweet Chilli Dip first by combining all the ingredients in a bowl and mixing well. Set aside.
    3. Heat the oil in a wok or skillet and sauté the garlic over medium heat until golden brown and fragrant, about 1 minute. Remove from the heat and drain on paper towels. In the same pan, sauté the onion for 1–2 minutes in the same manner.
    4. Sift both types of flour into a mixing bowl. Add the baking powder, salt, pepper and water, and whisk the mixture until smooth. Add the sautéed garlic and onion, and all the other ingredients, except the oil, to the flour mixture and mix well, then leave the batter to stand for 15 minutes.
    5. Heat the oil in a wok or saucepan until very hot. Spoon 1 tablespoon of the batter mixture, roughly shape it into a patty with your fingers and then lower it into the hot oil. Deep-fry the patty for 3–4 minutes, adjusting the heat and constantly turning it, until the fritter is golden brown on all sides. Remove from the oil and drain on paper towels. Continue to deep-fry the rest of the fritters in the same manner. Serve them hot with a bowl of Sweet Chilli Dip on the side.

Note : Instead of using channa dhal or garbanzo beans, substitute 100 g (1 cup) soaked green beans mixed with 200 g (1 cup) mashed potato. You can also add 200 g (1 cup) of fresh prawns or dry-roasted dried prawns in place of the dhal for a non-vegetarian version.

SERVES : 4–6 
COOKING TIME : 20 mins