bakwan

Bakwan is a traditional Indonesian fritter, a savory, deep-fried snack made from a seasoned batter with vegetables. The standard batter typically includes flour (often a mix of all-purpose and a small amount of tapioca or cornstarch), water or milk, eggs, and salt, with aromatics such as minced shallots or onion and garlic for flavor. Vegetables such as shredded cabbage, carrots, scallions, and corn kernels are mixed into the batter; optional ingredients can include chopped shrimp, fish, or tofu to add protein.

Variants commonly found in Indonesia include bakwan jagung, the corn fritter, and bakwan sayur, the mixed-vegetable fritter. Regional recipes may vary in the proportions of vegetables and in the use of additional seasonings like white pepper, baking powder, or pepper, which can affect texture and flavor. The fritters are typically shaped by spooning portions of batter with vegetables into hot oil.

Preparation and cooking involve deep-frying the batter in hot oil until the exterior is crisp and golden brown, usually resulting in a light, airy interior with a savory crust. Bakwan is commonly served hot, accompanied by chili sauce or sambal and sometimes a squeeze of lime.

Culturally, bakwan is a staple street food and snack throughout Indonesia, especially in Java, where it is widely sold by street vendors and in markets. It is enjoyed as a quick bite or light meal and is often paired with other fried snacks or street foods.