Bakwan Sayur | Crispy Indonesian Vegetable Fritters

Cut the cabbage in half, remove the tough core, and slice it into matchstick-thin strips. Do not grate the carrot; cut it into equally thin julienne strips with a knife. Grating makes it wet and thins the batter. Cut the scallions into 2 cm pieces. Rinse the mung bean sprouts and drain them thoroughly.

In a bowl, mix the flour, cornstarch, crushed garlic, ground coriander seed, salt, and black pepper. Gradually whisk in the water until no lumps remain; the batter should be slightly thicker than a pourable crepe batter. Add the vegetables and toss until each strand has a thin coating and no excess batter pools in the bowl.

Heat the oil to 170°C / 340°F; a drop of batter should immediately rise to the surface and bubble around the edges. Scoop up the mixture with a tablespoon and slide it into the oil, flattening it slightly with the back of the spoon. Do not overcrowd the pan; fry no more than four fritters at a time, since crowding lowers the oil temperature and makes them greasy. Turn them when one side is golden.

Transfer the fried fritters to a wire rack, not paper towels; paper towels trap steam underneath and soften the bottom. Serve hot with whole green chilies or chili sauce.