Vegetable Fritters Cakranegara II

5 from 1 vote
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine European
Servings 6 people


The vegetable:

  • 2 medium sized Kailan
  • 1 medium size Beer radish
  • 1 medium sized Spring onions
  • 3 small Chilies, green, fresh or frozen
  • 6 tbsp Corn kernels, from the can
  • 2 tbsp Celery leaves, fresh or frozen
  • 3 tbsp Cut celery stalks, fresh or frozen
  • 2 tbsp Salt
  • 1 tbsp Sugar, white, fine

For the dough:

  • 2 Eggs, size M
  • 1 pinch Salt
  • 3 tbsp Coconut milk, creamy (24% fat)
  • 20 g Tapioca flour
  • Wheat flour, type 405
  • 3 tbsp Sugar, fine, white
  • 2 tbsp Sunflower oil
  • Salt and pepper, black and fresh from the mill


  • Sunflower oil for frying


  • Wash the vegetables. Peel the radish. Roughly cut all vegetables into small pieces. In a kitchen cutter (Moulinex or similar), including the corn kernels, chop into 2 portions.
  • Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Have an appropriate amount ready and freeze the remaining leaves. Cut the leafless and flawless stems crosswise into rolls approx. 3 mm long. Measure the used amount and keep it ready, freeze the rest. Weigh frozen goods and allow to thaw.
  • Put the vegetables in a sufficiently large bowl, add salt and sugar and mix everything well. Let it stand for 30 minutes, then squeeze (wring out) the mixture vigorously with a fresh tea towel and discard the salty vegetable water.
  • Whisk the eggs with the coconut milk, a pinch of salt and the tapioca flour and mix in enough wheat flour until a sluggish, liquid batter is formed. Mix in the squeezed vegetables, sugar and 2 tablespoons of sunflower oil. Season to taste with salt and pepper and let rest covered for 20 minutes.
  • 4 - 5 tablespoons of sunflower oil in the pan get hot. Form thin flatbreads with 2 tablespoons of the vegetable dough in the pan and fry until they turn light brown on the edge, then turn over and fry the 2nd side in the same way. Drain in a coarse sieve. Continue like this until all of the batter is used up.
  • Offer hot to eat right away at a party. Otherwise keep warm until eaten.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Spicy Beef Goulash – Ragu Di Manza Al Diavolo

Dark Beef Soup with Rice and Sambal – Gulai Sapi