These crispy Wenzhou fritters pair grated radish with a light rice flour batter, golden on the outside and tender inside. A great Zhejiang street food classic.
Ingredients
- 1 piece White radish (daikon)
- 150 g Rice flour
- 50 g T55 all-purpose flour
- 350 ml Water
- 2 tsp Salt
- 1 pinch Ground white pepper
- 2 pieces Scallion
- 20 g Dried shrimp
- 1 piece Egg
- 500 ml Vegetable oil for frying
Method
- Peel the white radish and grate it on the medium holes of a grater. Place it in a bowl, salt it generously, and let it draw out water for about fifteen minutes. Then squeeze it firmly between your hands, in small handfuls, to extract as much water as possible.
- Prepare the rice fritter batter (see prepared component) and let it rest for the indicated time.
- Finely chop the scallions. Soak the dried shrimp in warm water for a few minutes to rehydrate them, then drain and chop them roughly.
- In a large bowl, mix the thoroughly squeezed radish, chopped scallions, chopped dried shrimp, white pepper, and egg. Combine well until the mixture is uniform.
- Pour the rested batter over the radish mixture and stir gently to coat all the ingredients evenly.
- Heat the oil in a deep skillet or deep fryer. The oil is at the right temperature when a small drop of batter dropped into it immediately rises to the surface sizzling.
- Carefully drop spoonfuls of the filled batter into the hot oil, without overcrowding the skillet. Fry until the fritters are deep golden and crispy, flipping them halfway through cooking for an even color.
- Remove the fritters using a slotted spoon and drain them on paper towels.
- Serve immediately, piping hot and crispy, optionally accompanied by a light soy sauce or rice vinegar.
Nutrition
Per serving
- Energy
- 380.8 kcal
- Protein
- 6.72 g
- Carbohydrate
- 39.02 g
- Fat
- 21.67 g
- Fibre
- 0.98 g
- Calcium
- 15.12 mg
- Iron
- 0.64 mg
- Magnesium
- 57.3 mg
