TIMES SINGAPORE, JAKARTA – In Indonesia, vegetables are rarely treated as a bland obligation on the plate. Instead of being boiled or lightly sautéed, they are often transformed into something far more inviting mixed into batter, seasoned generously, and fried until crisp called bakwan sayur.

This is the Indonesian way of serving vegetables. The locals usually turning them into fritters that feel indulgent yet familiar.

Bakwan sayur is an Indonesian word that refers to a type of vegetable fritter. The name changes as you travel across the archipelago. In West Java, they are called bala-bala, usually larger and packed with vegetables.

In Central and East Java, people refer to them as ote-ote or weci, often lighter in texture and sometimes enriched with small shrimp. In South Sulawesi, especially in Makassar, they are known as bakoda or badak, typically served with a sharp, spicy vinegar sauce.

An elderly woman enjoying warm bakwan and tea on a sunlit terrace. (Photo: TIMES AI Academy)

Despite the different names, the essence remains the same: vegetables made irresistible through frying.

What makes Indonesian fritters special is their flexibility. There is no single fixed recipe. Home cooks use whatever vegetables are available—cabbage, carrots, bean sprouts, or even leafy greens.

In this version, a combination of cabbage, carrots, mung bean sprouts, and soybean sprouts creates a balance of sweetness, crunch, and freshness. The batter, seasoned simply with garlic and pepper, allows the vegetables to remain the star of the dish.

These fritters are not meant to be fancy. They are street food, home food, comfort food. They appear at breakfast alongside warm tea, as an afternoon snack, or as a side dish accompanying rice and sambal. Their appeal lies in their texture: crisp edges that crackle when bitten, giving way to soft vegetables inside.

Ingredients:

• 150 g cabbage, thinly sliced
• 1 medium carrot, coarsely grated
• 100 g mung bean sprouts
• 50 g soybean sprouts, cleaned
• 150 g all-purpose flour
• 2 tablespoons rice flour
• 2 cloves garlic, finely minced
• ½ teaspoon ground pepper
• Salt and stock powder (optional), to taste
• Water, as needed
• Cooking oil, for frying
• 1 or 2 stalks o cellery, finely chopped

How to Make:

1. Mix the flours with garlic, pepper, salt cellery, and stock powder.
2. Gradually add water until the batter is thick but still spoonable.
3. Fold in all the vegetables and shallots until evenly coated.
4. Fry spoonfuls of the batter in hot oil over medium heat until golden brown and crispy.
5. Drain and serve hot.

The secret to a good Indonesian fritter lies in balance. The oil must be hot enough to seal the batter quickly, preventing excess oil absorption. The batter should be thick enough to hold the vegetables together, yet light enough to stay crisp.

Whether called bakwan, bala-bala, ote-ote, or weci, these fritters reflect a distinctly Indonesian approach to food—practical, flavorful, and rooted in everyday life. They remind us that vegetables do not need to be complicated to be enjoyed. Sometimes, all they need is a little batter, hot oil, and a shared moment at the table. (*)