Burmese Chinese Klenät

Ingredients

In the original Swedish cuisine, Klenät is a deep-fried pastry made with wheat flour, eggs, and milk. However, in this Burmese Chinese adaptation, we have replaced the wheat flour with rice flour to give it a lighter and crispier texture. Additionally, we have incorporated a blend of Chinese spices to infuse the fritters with a unique flavor profile. We alse have the original recipe for Klenät, so you can check it out.

• 1 cup (240ml) rice flour 1 cup (240ml) rice flour
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon ground white pepper 1/4 teaspoon ground white pepper
• 1/4 teaspoon chili powder (optional) 1/4 teaspoon chili powder (optional)
• 1 cup (240ml) water 1 cup (240ml) water
• Vegetable oil, for deep frying Vegetable oil, for deep frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 38g, 0g
• Protein: 4g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour, all-purpose flour, baking powder, salt, turmeric, cumin, coriander, white pepper, and chili powder (if using).
2. 2.
   Gradually add water to the dry ingredients while whisking continuously until a smooth batter is formed. The consistency should be similar to pancake batter.
3. 3.
   Heat vegetable oil in a deep pan or pot for frying. The oil should be at least 2 inches deep.
4. 4.
   Once the oil is hot, drop spoonfuls of the batter into the oil, making sure not to overcrowd the pan.
5. 5.
   Fry the fritters until they turn golden brown and crispy, flipping them occasionally for even cooking. This should take about 3-4 minutes per batch.
6. 6.
   Remove the fritters from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   Repeat the frying process with the remaining batter.
8. 8.
   Serve the Burmese Chinese Klenät hot and crispy as a snack or appetizer.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smoother batter.
• Ground turmeric — Use a good quality turmeric powder to achieve a vibrant color.
• Ground cumin and coriander — For enhanced flavor, consider toasting the whole spices and grinding them fresh.

Tips & Tricks

• For extra crispiness, refrigerate the batter for 30 minutes before frying.
• Experiment with different spices such as five-spice powder or Sichuan peppercorns for a unique twist.
• Serve the Burmese Chinese Klenät with a dipping sauce made from soy sauce, vinegar, and chili for an added burst of flavor.
• To make the fritters more visually appealing, add finely chopped scallions or cilantro to the batter.
• If you prefer a spicier version, increase the amount of chili powder or add chopped fresh chili to the batter.

Serving advice

Serve the Burmese Chinese Klenät as a snack or appetizer with the dipping sauce on the side. They are best enjoyed hot and crispy.

Presentation advice

Arrange the golden fritters on a platter and garnish with fresh cilantro leaves. Serve them alongside the dipping sauce in a small bowl for an inviting presentation.