Are you ready to transform ordinary vegetables into a crispy, mouth-watering delicacy that will make even the pickiest eaters beg for more? Goreng Sayur, the Indonesian deep-fried vegetable sensation, is about to revolutionize your cooking game! This simple yet incredibly delicious recipe turns humble vegetables into a crunchy, golden masterpiece that's not just a side dish, but a star attraction on your dining table. Get ready to impress your family and friends with a recipe that's quick, easy, and guaranteed to become a household favorite!
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Cuisine: Indonesian
Serves: 4 servings
Ingredients
- 200g mixed vegetables (carrots, green beans, broccoli)
- 100g flour
- 1 tsp baking powder
- Salt to taste
- Water as needed
- Oil for deep frying
Instructions
- Wash and prepare the mixed vegetables by cutting carrots, green beans, and broccoli into bite-sized pieces approximately 2-3 cm long. Ensure vegetables are clean and dried thoroughly to prevent oil splattering during frying.
- In a large mixing bowl, combine flour, baking powder, and salt. Mix dry ingredients evenly to create a consistent coating mixture.
- Gradually add water to the flour mixture, stirring continuously to create a smooth, medium-thick batter. The consistency should be similar to pancake batter - not too runny or too thick.
- Heat cooking oil in a deep frying pan or wok to 170-180°C. Use a cooking thermometer if available to ensure precise temperature.
- Dip each vegetable piece into the prepared batter, ensuring complete and even coating. Allow excess batter to drip off before carefully placing into hot oil.
- Fry vegetables in small batches to maintain oil temperature and prevent overcrowding. Fry for 3-4 minutes or until golden brown and crispy.
- Remove fried vegetables using a slotted spoon and drain on paper towels to remove excess oil. Let them rest for 1-2 minutes to cool slightly.
- Serve hot with chili sauce, sweet soy sauce, or preferred dipping condiment. Best enjoyed immediately while crisp and warm.
Tips
- Vegetable Selection: Choose fresh, firm vegetables that can maintain their texture when fried. Cut them uniformly to ensure even cooking.
- Batter Secrets: The key to crispy Goreng Sayur is in the batter. Ensure it's smooth and has the right consistency - not too thick or thin.
- Oil Temperature Matters: Maintain oil at 170-180°C for perfect crispiness. Use a cooking thermometer if possible, or test with a small batter drop that should sizzle immediately.
- Batch Frying: Never overcrowd the pan. Fry in small batches to maintain oil temperature and ensure each piece gets crispy and golden.
- Draining Technique: Use paper towels to absorb excess oil, keeping your Goreng Sayur light and crisp, not greasy.
- Serve Immediately: These are best enjoyed hot and fresh, so time your cooking to serve right away for maximum crunch and flavor!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg