Bala-Bala (Indonesian Vegetable Fritters)

What you’ll need

11 tools across 5 steps.

• mixing bowlEssentialsteps 1, 2, 3
• knife (if cutting)Essentialstep 1
• Cutting boardEssentialstep 1
• grater (if using horseradish)Essentialstep 1
• WhiskEssentialstep 2
• Spatula (turner)Essentialstep 3
• deep panEssentialstep 4
• plateEssentialstep 5
• Wokstep 4
• Slotted spoonstep 4
• wire rackstep 5

Method

1. 1

   Prepare the Vegetables

   Prepare all your vegetables. Finely shred the 200 g cabbage and grate the 150 g carrot. Thinly slice the 2 stalks spring onions.

   Combine the shredded cabbage, grated carrot, 100 g bean sprouts, and sliced spring onions in a large mixing bowl. Toss them together to distribute evenly.

   For a finer texture, you can use a food processor with a shredding attachment. Ensure the vegetables are as dry as possible to prevent the oil from splattering during frying.

   Timer: 10 minmixing bowlknife (if cutting)Cutting boardgrater (if using horseradish)
2. 2

   Create the Batter

   In a separate bowl, whisk together the 150 g all-purpose flour, 30 g rice flour, 1 tsp salt, and 0.5 tsp white pepper. Add the minced 3 cloves garlic.

   Create a well in the center and add the lightly beaten 1 large egg. Gradually pour in the cold water while whisking continuously until you have a smooth, thick batter, similar to a pancake batter. Do not overmix.

   Using cold water helps make the fritters crispier. If the batter is too thick, add a tablespoon of water at a time. If it's too thin, add a bit more all-purpose flour.

   Timer: 3 minmixing bowlWhisk
3. 3

   Combine Batter and Vegetables

   Pour the prepared batter over the mixed vegetables in the large bowl.

   Using a spatula or your hands, gently fold and mix everything together until all the vegetables are evenly coated with the batter. The mixture should be thick and able to hold its shape when spooned.

   Avoid overmixing, as this can develop gluten and make the fritters tough. Just mix until everything is just combined.

   Timer: 2 minmixing bowlSpatula (turner)
4. 4

   Fry the Fritters

   Heat about 5 cm (2 inches) of vegetable oil in a wok or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles immediately (around 175-180°C or 350-355°F).

   Carefully drop heaping tablespoons of the vegetable mixture into the hot oil, flattening them slightly with the back of the spoon. Do not overcrowd the pan. Fry for 3-4 minutes per side, or until they are golden brown and crispy.

   Use two spoons to help shape the fritters and drop them into the oil. Frying in batches ensures the oil temperature stays high, resulting in crispier, less greasy fritters.

   Fry first side: 3 minWokSlotted spoondeep pan
5. 5

   Drain and Serve

   Once the fritters are golden and cooked through, remove them from the oil using a slotted spoon and place them on a wire rack to drain excess oil.

   Serve the Bala-Bala hot for the best texture. They are traditionally enjoyed with fresh bird's eye chilies or a sweet and spicy chili sauce for dipping.

   Draining on a wire rack is better than on paper towels as it allows air to circulate underneath, keeping the bottom of the fritters crispy.

   Timer: 2 minwire rackplate