Indonesian fritters with eggs, corn, and vegetables

Ingredients for 1 servings:

• 30 g carrot(s), coarsely grated
• 30 g zucchini, green, coarsely grated
• 30 g spring onion(s), only the green part
• 20 g celery, the stalks, frozen
• 2 garlic cloves
• 2 Pepper, red, long, mild
• 2 small chili peppers, green
• 2 m.-sized eggs
• 30 g corn flour, yellow, sweet
• 50 g flour (Tepung Bakwan), a seasoned flour, Asian shop), alternatively wheat flour type 1050
• 1 tsp, leveled chicken broth powder
• 1 pinch(s) nutmeg, freshly grated
• n. B. Peanut oil, refined, for baking
• n. B. almond sticks
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

A typical Asian street food and finger food, a little spicy, a little sweet, makes about 12 fritters

Wash the vegetables and chop finely or coarsely grate them. Peel and press the garlic. Deseed the chilies and slice them crosswise into thin strips. Slice the chilies crosswise into thin rings, leaving the seeds and discarding the stems. Add the eggs and chicken stock powder to the vegetable mix and mix well. Sprinkle the seasoned flour, cornflour, and nutmeg powder over the vegetables and mix evenly into the bakwan batter. Season with a pinch of salt, if desired. Heat a medium-sized pan, add four tablespoons of oil, and fry the bakwan in batches until golden brown on both sides. Note: The above ingredients make 12 manageable, crispy pieces. Typically, you’ll eat at least five. This recipe isn’t often found on the street due to the sweet, yellowish and expensive cornflour.