Bondipan with Spicy Soy Dipping Sauce

Ingredients

• 1 zucchini, julienned 1 zucchini, julienned
• 1 carrot, julienned 1 carrot, julienned
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 large egg, beaten 1 large egg, beaten
• Vegetable oil, for frying Vegetable oil, for frying
• For the spicy soy dipping sauce: For the spicy soy dipping sauce:
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 clove garlic, minced 1 clove garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon Korean chili flakes (gochugaru) 1 teaspoon Korean chili flakes (gochugaru)

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 4g (Saturated Fat: 0.5g)
• Carbohydrates: 32g (Sugar: 4g)
• Protein: 6g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the julienned zucchini, carrot, and sliced onion.
2. 2.
   In a separate bowl, whisk together the flour, salt, black pepper, water, and beaten egg until smooth.
3. 3.
   Pour the batter over the vegetables and mix well until all the vegetables are coated.
4. 4.
   Heat vegetable oil in a large skillet over medium heat.
5. 5.
   Drop spoonfuls of the vegetable mixture into the hot oil and flatten them slightly with the back of the spoon.
6. 6.
   Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
7. 7.
   Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
8. 8.
9. 9.
   For the spicy soy dipping sauce:
10. 10.
    In a small bowl, combine the soy sauce, rice vinegar, minced garlic, grated ginger, and Korean chili flakes.
11. 11.
    Stir well until all the ingredients are thoroughly combined.
12. 12.
    Serve the Bondipan fritters hot with the spicy soy dipping sauce on the side.

Treat your ingredients with care...

• Zucchini — Make sure to remove excess moisture from the zucchini by patting it dry with a paper towel before adding it to the batter. This will prevent the fritters from becoming soggy.
• Korean chili flakes (gochugaru) — Adjust the amount of chili flakes according to your spice preference. Add more for a spicier sauce or reduce the amount for a milder flavor.

Tips & Tricks

• For extra crispiness, you can lightly dust the fritters with cornstarch before frying.
• Feel free to add other vegetables such as bell peppers or mushrooms to the fritter mixture for added flavor and texture.
• If you prefer a milder dipping sauce, you can reduce the amount of Korean chili flakes or omit them altogether.
• Serve the Bondipan fritters immediately after frying to enjoy them at their crispiest.
• Leftover fritters can be reheated in a toaster oven or oven to regain their crunchiness.

Serving advice

Serve the Bondipan fritters as an appetizer or a side dish. They can be enjoyed on their own or with a bowl of steamed rice for a more substantial meal. Garnish with sesame seeds and chopped green onions for an extra touch of flavor and presentation.

Presentation advice

Arrange the Bondipan fritters on a platter, making sure to showcase their vibrant colors. Place a small bowl of the spicy soy dipping sauce in the center for easy access. Sprinkle some sesame seeds and chopped green onions over the fritters for an attractive finishing touch.