These Mixed Vegetable fritters are thin and crispy fritters with a pink sweet chili vinegar dipping sauce. This is a great way to use up leftover vegetables you have!
- Other vegetables suggestions:
- Sweet potato, peeled and grated
- Bell pepper, seeded then thinly sliced or diced
- Malunggay (moringga leaves) or other greens roughly chopped
- Cabbage, thinly sliced/shredded
- 4 packed cups grated and sliced vegetables of choice (I used a mix of raw grated pumpkin, carrot, green beans
- 1 small onion diced or sliced
- 1 green onions or scallions chopped
- 1 ¾ tsp salt , or to taste
- ½ cup cornstarch
- 1 cup all-purpose flour or other flour fo choice (see notes)
- Freshly ground black pepper
- Neutral oil for frying
Pink Sweet Chili Vinegar
- ½ cup white vinegar
- ½ tsp salt
- 2-3 chiles chopped or crushed (optional for spice)
- 2 tbsp cane sugar, or to taste
- ¼ tsp freshly ground black pepper
- 1 medium-sized red onion diced
- Prepare your vegetables. To grate the pumpkin and carrot, I used a cheese grater. For the green beans/french beans, I just snapped off the ends then finely chopped these. You can see the notes below for other vegetable suggestions! This recipe is easily customizable so feel free to add other vegetables of choice.
- Place the mixed vegetables and onions in a large bowl. Add in the salt. Mix the vegetables well and allow to sit for 15-20 minutes. This will help draw out some of the moisture from the vegetables. The water from the vegetables will also help bind everything together.
- To the bowl, add in the cornstarch, flour, and pepper. Mix everything together until the vegetables are coated in the cornstarch-flour mixture. To check if the mixture holds up well, get a generous amount and shape it in your hands. It should hold up well.
- If you find the mixture too wet and doesn’t hold very well, you can add 1 to 2 (8 to 16 g) more of flour. The mix may naturally release more liquid as time passes. If needed, you may need to add more flour and mix it well.
- Heat a large frying pan or wok over medium high heat. Add in enough neutral oil to submerge the fritters. You can check the notes below for other cooking methods but deep frying is my preferred and recommended way for optimal crispiness.
- Meanwhile, prepare the dipping sauce by mixing together all the ingredients until the sugar is diluted. You can prepare this beforehand and just store it in an air-tight jar or container at room temp for 4-5 days. The longer the onions soak in the vinegar, the better they taste. For the chili, you can opt to remove the seeds for less spice.
- Once the oil is hot and you see small bubbles, scoop around ½ cup (120 g) of the mixture and then flatten on your palm until around 1/2-inch (1.25 cm) thick. Carefully slide the fitter it into the oil. The fritters should immediately sizzle in the oil. You can continue to flatten the fritters once submerged in the oil by using a spatula. Fry on each side for 3-4 minutes or until golden brown and crisp on the edges then flip over to repeat the same.
- Once the fritters are crisp throughout, remove them from the oil and transfer on a strainer to drain out any excess oil.
- Make sure not to cover them while still hot to prevent them from getting soggy. After cooking the rest of the fritters, turn off the heat.
- Serve the freshly cooked fritters hot with the vinegar. I love to scoop the diced onions from the sauce and placing these on top of my fritters. Enjoy!