Vegetable fritters Cakranegara II

Ingredients for 6 servings:

• 2 m.-tall Kailan (Chinese broccoli)
• 1 medium-sized radish(s) (beer’s radish), approx. 150 g
• 1 m.-large spring onion(s)
• 3 small chili peppers, green, fresh or frozen
• 6 tbsp, heaped corn kernels
• 2 tbsp celery leaves, fresh or frozen
• 3 tbsp celery (stalks), fresh or frozen
• 2 tbsp salt
• 1 tbsp sugar, fine
• 2 eggs, size M
• 1 pinch of salt
• 3 tbsp coconut milk, creamy (24% fat)
• 20 g tapioca flour
• 2 tbsp sugar, fine
• 2 tbsp sunflower oil
• n. B. Salt and pepper, black, freshly ground
• n. B. Sunflower oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Recipe from Lombok, Indonesia.

Wash the vegetables. Peel the radish. Roughly chop all the vegetables. Chop into two portions, including the corn kernels, using a food processor (Moulinex or similar). Wash the fresh celery, shake it dry, and pick off the unblemished leaves and chop them. Set aside a sufficient amount and freeze the remaining leaves. Cut the leafless and unblemished stalks crosswise into approximately 3 mm long rolls. Measure the required amount and set aside, and freeze the rest. Weigh the frozen vegetables and thaw them. Place the vegetables in a sufficiently large bowl, add the salt and sugar, and mix everything well. Let stand for 30 minutes, then use a clean tea towel to wring out the mixture and discard the salty vegetable water. Whisk the eggs with the coconut milk, a pinch of salt, and the tapioca flour, then stir in enough wheat flour to form a thick batter. Mix in the squeezed vegetables, sugar, and 2 tablespoons of sunflower oil. Season with salt and pepper, and let stand, covered, for 20 minutes. Heat 4-5 tablespoons of the sunflower oil in a pan. Using 2 tablespoons of the vegetable batter, form thin flatbreads into the pan and fry until light brown around the edges, then flip and fry the other side in the same way. Drain in a coarse sieve. Continue until all the batter is used up. Serve immediately while hot at a party. Otherwise, keep warm until ready to eat.