A Filipino afternoon snack made by dipping grated squash, bean sprouts, and small shrimp in rice-flour batter, then dropping them into hot oil by the ladleful. The shrimp are fried in their shells, which turn crisp and add the fritters’ seafood flavor. The key to the batter is ice water and minimal mixing; overworking it develops gluten and makes the fritters soft.
Combine the vinegar, crushed garlic, chopped hot pepper, and a pinch of salt in a small bowl and set aside. As the sauce sits, the garlic’s sharpness mellows into the vinegar; freshly mixed sauce will taste flat.
Combine the squeezed squash, carrot cut into matchsticks, bean sprouts, and scallions cut into 4 cm lengths in a bowl. Rinse the shrimp and trim their antennae, but leave the shells on; they turn crisp during frying.
Combine the rice flour, flour, baking powder, turmeric, salt, and black pepper. Add the egg and ice water. Leave some lumps; do not whisk until smooth. Overmixing develops gluten and makes the fritters rubbery instead of crisp. The batter should have the consistency of pourable cream.
Add the vegetables to the batter and turn them over two or three times; the batter should lightly coat them, not pool among them. Ukoy with too much batter may stay raw inside. Fry immediately, as the mixture will release liquid if it sits.
Heat the oil to 180°C / 355°F. Hold a ladleful of the mixture close to the oil and slide it in, then arrange three or four shrimp on top. Gently spread it with the back of the ladle into a thin 10 cm circle; a thick fritter will stay doughy in the center. Fry for 3 minutes per side, until deep golden, then transfer to a wire rack.
Do not pile the fritters on paper towels; arrange them in a single layer on a wire rack so they do not soften in their own steam. Serve hot with the vinegar sauce in small bowls on the side. To restore the crispness of leftovers, reheat them in a 190°C / 375°F oven for 6 minutes.
Toss the grated squash with a pinch of salt and let it drain in a colander for 20 minutes, then squeeze it by hand. If you do not remove the liquid, it will thin the batter and the fritters may fall apart in the oil.
Buzlu su hamuru çıtır yapıyor, normal suyla denedim ve mücver yumuşak kaldı. Hamuru kızartmadan hemen önce karıştırmak da gerekiyor, bekleyen hamurun kabartma tozu sönüp mücver ağırlaşıyor.
Karidesleri kabuklu kullanma uyarısı doğru, küçük karidesin kabuğu kızarınca çıtırlığa katılıyor.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
