The Keto Iron Chef’s “Bakwan” the asian vegetables fritter

"Bakwan" the asian vegetables fritter
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Hobbit's Keto DogSub rolls

  • Servings: 4
  • Difficulty: easy
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Good Morning (my time 7am)

Yeay its thursday, my veggies day.. (vegs only from thursday to sunday)
When I’m about to leave for work.. I remember my past high carbed life, which I was always had a simple breakfast with “Bakwan” the asian vegetables fritter.
And for had been posting keto-dessert cuisines yesterday, reminds me of this food again
I’m going to make this again once again to be taken for my 28h IF feast today 😊

Well here it goes

"Bakwan" the asian vegetables fritter

BAKWAN SAYUR (Ketofied Vegetables Fritter)


The Vegetables
250 gram shredded cabbage
150 gram shredded carrot
2 scallions, thinly sliced

The Keto-Flour
60g inulin powder
40g almond flour
20g golden flaxseed
40g whey protein isolate
40g casein isolate
10g psyllium husk
10g gelatin powder
5g baking soda
(Sift all these ingredients together as the keto-flour)

The Seasonings
1 teaspoon salt
1/8 teaspoon splenda
1 teaspoon ground pepper
1/2 teaspoon nutmeg powder
1/2 teaspoon curry powder
5 cloves garlic, peeled and grated
(Mix all these ingredients together in a small bowl)

The Wet Ingredients
1 egg
50ml full fat yogurt
100ml coconut milk
200ml water
Coconut oil for deep frying

The Peanut Butter Sauces
2 tablespoon Natural peanut butter
1 teaspoon Chilli paste
1 teaspoon Butter (melted)
2 tablespoon Coconut milk
3 to 5 tablespoon of water (I use 3 tbsp to make it thick)
(Mix all these ingredients together untill well combined)

In a mixing bowl, combine the Keto-Flour with the seasonings and mix well.

Add water, yogurt, coconut milk and mix well, make sure there are no lumps.

Add grated garlic and egg into the batter. Mix well.

Add shredded cabbage, shredded carrot, and sliced scallions into the batter and mix well.

Pour enough coconut oil in a pot for deep frying. Once a bit of batter dropped into the oil bubbles immediately, the oil is ready.

Use a small laddle and drop a laddleful of vegetables mixture into the hot coconut oil. Deep fry until the fritter is crispy and turns golden brown on both sides, remove and drain on a wire rack/paper towel.

Repeat until all batter is used up then serve immediately with some green chilies and the hot peanut butter sauce

* Be creative by adding small prawns or sliced bacons to the batter. I used to add grated cheese to make them crispier

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