Goreng Sayur Deep Fried Vegetables

Goreng Sayur Deep Fried Vegetables

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

  1. 200g mixed vegetables (carrots, green beans, broccoli)
  2. 100g flour
  3. 1 tsp baking powder
  4. Salt to taste
  5. Water as needed
  6. Oil for deep frying

Instructions

  1. 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.
  2. In a large mixing bowl, combine flour, baking powder, and salt. Mix dry ingredients evenly to create a consistent coating mixture.
  3. 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.
  4. Heat cooking oil in a deep frying pan or wok to 170-180°C. Use a cooking thermometer if available to ensure precise temperature.
  5. 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.
  6. Fry vegetables in small batches to maintain oil temperature and prevent overcrowding. Fry for 3-4 minutes or until golden brown and crispy.
  7. 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.
  8. Serve hot with chili sauce, sweet soy sauce, or preferred dipping condiment. Best enjoyed immediately while crisp and warm.

Tips

  1. Vegetable Selection: Choose fresh, firm vegetables that can maintain their texture when fried. Cut them uniformly to ensure even cooking.
  2. 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.
  3. 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.
  4. Batch Frying: Never overcrowd the pan. Fry in small batches to maintain oil temperature and ensure each piece gets crispy and golden.
  5. Draining Technique: Use paper towels to absorb excess oil, keeping your Goreng Sayur light and crisp, not greasy.
  6. 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

Pin Recipe Share Email

Share this:

Leave a Comment