香酥蔬菜饼 Crispy Vegetables Fritters/ Cucur Sayur

本身不太爱甜食，却很爱咸食。

马来小吃当中，最爱的就是cucur sayur。

前阵子为了做cucur sayur，特地买了一大颗包菜，结果没做成。

今天趁着冰箱还剩下一些韭菜，就动工了。

面糊用了我最爱用的食谱，炸出来的蔬菜饼很酥脆。

如果可以配上我爹的自制辣椒酱，那就完美了。

材料（8片）：

韭菜（切段）

青葱（切段）

红萝卜（刨丝）

小红葱（切丝）

红辣椒（切丝）

面糊：

普通面粉- 6汤匙

木薯粉- 3汤匙

双倍发粉- 1 茶匙

鸡精粉- 1茶匙

盐- 1/2茶匙

清水- 约100g（自行斟酌）

食油

做法：

1. 将面糊的粉类混合均匀后，一点一点地加入清水，混合成浓稠适中的面糊。

2. 把蔬菜倒入面糊中，搅拌至蔬菜都沾上了面糊。

3. 热锅下油，以中小火加热后，舀一勺蔬菜面糊入油锅，炸至定型后取出，重复至用完所有的面糊。

4. 以大火让热油升温后，将刚才预先取出的蔬菜饼倒回锅中，继续炸至蔬菜饼呈金黄色即可取出。

Ingredients (8pcs):

Garlic chives (cut into sections)

Scallion (cut into sections)

Carrot (shredded)

Shallot (thinly sliced)

Red chili (thinly sliced)

Batter:

All purpose flour- 6 Tbsp

Tapioca starch- 3 Tbsp

Double action baking powder- 1 tsp

Chicken seasoning powder- 1 tsp

Salt- 1/2 tsp

Water- approx. 100g (self adjusted)

Cooking oil

Method:

1. Mix the dries together, then, slowly add in water bit by bit until a moderately thick batter is formed.

2. Mix the vegetables with batter until they are well coated with the batter.

3. Heat a pot with cooking oil over medium low heat. Scoop a spoonful of the batter and and drop it into the oil, fry until the fritters are set in shape. Repeat until you are done with all the batter.

4. Bring the oil to higher temperature over high heat, put the fritters back into the oil and continue frying until they turned golden brown.