Burmese Assorted Fritters (A Kyaw Sone)

Ingredients

• 1.5 cup Rice flour (Main base for the crispy batter)
• 0.5 cup Glutinous rice flour (Adds a slight chew and helps with browning)
• 1 tsp Salt (Adjust to taste)
• 0.25 tsp Turmeric powder (For golden color)
• 0.5 tsp Baking soda (Helps the batter become light and airy)
• 1.25 cup Water (Cold water preferred for crispiness; adjust for a thick coating consistency)
• 2 Onions (Sliced into thick rings or wedges)
• 1 Chayote or Bottle Gourd (Peeled and sliced into sticks or batons)
• 2 cup Vegetable oil (For deep frying)

Steps

1. 1

   Prepare the vegetables by peeling the gourd or chayote and slicing them into uniform sticks. Peel the onions and slice them into thick rings or wedges.

2. 2

   In a large mixing bowl, combine the rice flour, glutinous rice flour, salt, turmeric powder, and baking soda. Whisk to ensure there are no lumps.

3. 3

   Gradually pour the water into the flour mixture, whisking constantly until you achieve a smooth, thick batter that can coat the back of a spoon.

4. 4

   Heat the vegetable oil in a deep pan or wok over medium-high heat. To test if the oil is ready, drop a small bit of batter into the oil; it should sizzle and rise to the surface immediately.

5. 5

   Dip the vegetable pieces into the batter one by one, ensuring they are fully coated.

6. 6

   Carefully place the coated vegetables into the hot oil. Do not overcrowd the pan; fry in batches if necessary.

7. 7

   Fry the fritters, turning occasionally, until they are deep golden brown and crispy on all sides, about 4-6 minutes per batch.

8. 8

   Remove the fritters with a slotted spoon and drain them on a wire rack or paper towels to remove excess oil.

9. 9

   Serve hot with a spicy tamarind dipping sauce or garlic chili sauce.

Notes

For the best results, ensure the oil remains at a consistent temperature. If the oil is too cool, the fritters will be greasy; if too hot, the outside will burn before the vegetables inside are cooked. Burmese fritters are traditionally served as a tea-time snack or as a side dish with ginger salad.

Nutrition per serving

• appetizer
• snack
• vegetarian
• vegan
• deep-fried
• street food
• Burmese
• gluten-free