Burmese Vegetable Fritters

  • 4 Tbsp ground rice flour
  • 4 Tbsp self-raising flour
  • 1 Tbsp sticky/glutinous rice flour
  • 1 Tbsp chickpea flour
  • ¼ tsp baking powder
  • ½ tsp salt
  • 1 Tbsp peanut oil
  • 75ml (5 Tbsp) ice cold water
  • peanut oil for deep frying
  • 1 large onion, sliced lengthways
  • or 200g (7 oz) gourd, sliced into 1cm (1/2 in) thick strips
  • Marrow and courgette can also be used.

  1. Put all the dry ingredients in a mixing bowl and add the oil. 
  2. Stirring continuously, add the cold water a little at a time until incorporated. 
  3. Leave the batter in the fridge to rest for 30 minutes. Meanwhile prepare the vegetables for frying.
  4. A deep-fat fryer is ideal but if you don’t have one, heat the oil in a medium-sized saucepan (never fill the pan more than halfway). 
  5. When the oil is hot, dip the gourd in the batter just before you drop it into the oil. 
  6. For the onion fritters, put a small handful of the onion into the batter, coat it well then spoon into the oil.
  7. Deep fry in batches for 5-10 minutes or until golden brown, turning occasionally. 
  8. Drain on kitchen paper and serve while still warm.

A number of sauces or dips go well with these fritters including  Sweet Thai Chicken Sauce, Japanese Tonkatsu, Kewpie brand mayonnaise, Thousand Island sauce, Vietnamese Dipping Sauce, Sauce Tartare or any other sauce that you enjoy.