MAYO's KITCHEN: CRUMBS & NOTES

Crispy edges, soft centers, and that salty-garlicky goodness in every bite. It’s golden, oily (in the best way), and easy to love — even for kids. The kind of snack that disappears before it hits the plate.

Recipe by Masak Apa Hari Ini

 

📝 Kitchen Note ‼️

I skip the bean sprouts and go for a 50:50 mix of carrots and cabbage instead. I also leave out celery and just use 2 stalks of green onion — it’s enough to bring the flavor home. I like to fry mine until they’re deep golden and extra crispy — no pale fritters in this kitchen.

 

Gather These First

• 225 g carrots, julienned
• 225 g cabbage, finely shredded
• 2 stalks green onion, finely sliced
• 8 cloves garlic, minced or grated
• ½ tsp white pepper
• 1 tsp chicken/mushroom bouillon powder
• 1 tsp salt
• 150 g all-purpose flour
• 70 g rice flour (or potato starch)
• 210 ml water
• 1 egg, lightly beaten
• Oil for frying

 

Step by Step

🥣 How It Comes Together

1. Toss together the vegetables — carrots, cabbage, and green onion — in a large mixing bowl.
2. Add in the garlic, white pepper, bouillon powder, and salt. Give it a quick mix.
3. Add the flours (all-purpose and rice flour), followed by the egg and water.
4. Mix until everything is well coated and the batter is thick enough to hold onto the veggies. You want it scoopable but not runny.

🍳 Fry Time

1. Heat oil in a deep pan or wok over medium heat.
2. Once hot, drop spoonfuls of batter into the oil — shape is totally rustic. Flatten slightly if you want more crispy edges.
3. Fry until golden brown, flipping as needed, about 3–4 minutes per side.
4. Drain on paper towels and serve hot, with sambal or chili sauce on the side.