El Fogón de Frakie

The ultimate Indonesian «anytime» snack. These vegetable fritters are a tangled masterpiece of shredded cabbage and carrots, fried into a jagged, golden «bird’s nest.» They are light, humble, and famous for a crunch that can be heard from across the room.   Ingredients:  

• • Cabbage (shredded)

• • Carrots (julienned/shredded)

• • Bean sprouts.

• • Green onions (sliced)

• • Celery leaves (optional, for extra fragrance).

• • All-purpose flour

• • Rice flour (this is the secret to the extra crunch!)

• • A splash of water or ice-cold club soda.

• • Seasoning: Garlic (minced or paste)

• • Coriander powder

• • Salt and pepper

• • Mushroom or chicken powder.

• • Oil

  Methods:  

• • Prep the Veggies – Thinly slice the cabbage and carrots. If you’re using bean sprouts, give them a quick rinse and remove the «tails» if you’re feeling fancy. Toss them all into a large mixing bowl.

• • Mix the Dry Base -In a separate bowl, combine your all-purpose flour and rice flour. A good ratio is usually 4:1 (All-purpose to Rice flour). Add your garlic paste, salt, pepper, and bouillon.

• • Create the Batter -Slowly add cold water to the flour mixture while stirring.
    • • Using ice-cold water prevents the flour from absorbing too much oil, resulting in a crispier fritter. The consistency should be thick, not runny like pancake batter, but just loose enough to coat the vegetables heavily.

• • Combine – Fold the vegetables into the batter. Ensure every shred of cabbage and carrot is well-coated.

• • The Frying Process – Heat a generous amount of vegetable oil in a wok or deep pan over medium-high heat.

• • Once the oil is shimmering, use a large spoon to scoop the mixture and gently drop it into the oil. Flatten it slightly with the back of the spoon to ensure even cooking.

• • Fry until the edges are golden brown, then flip.

• • Drain well: Place them on a wire rack or paper towels immediately to keep them from getting soggy.