Hakka Vegetable Fritters

Hakka Vegetable Fritters (客家婆菜／烰菜) are a traditional Hakka dish made with simple ingredients and rich in nostalgic flavors. Thinly shredded pumpkin, sweet potato, and taro are coated in batter and deep-fried until golden and crispy. Crispy on the outside and tender on the inside, every bite brings out the natural sweetness of the vegetables. Simple ingredients come together to create comforting, memorable flavors.

In this recipe, we share two variations, one with Thai basil and another with celery leaves. Each brings its own distinct aroma, complementing the natural sweetness of pumpkin, sweet potato, and taro. The shredded vegetables are first lightly coated with a dry flour mix, then combined with a crispy frying batter. Double-frying creates an extra-crispy exterior. Best of all, these fritters stay crispy outside and tender inside, even after cooling!

Simple ingredients, timeless flavors. Through this traditional Hakka recipe, we hope to introduce more people to Hakka cuisine and keep these cherished hometown flavors and cooking traditions alive for future generations.

Hope you enjoy this taste of traditional Hakka cooking!

Watch step by step recipe video below:

Ingredients

Vegetables
300 g Pumpkin (peeled)
100 g Taro (peeled)
100 g Sweet Potato (peeled)
12–15 g Thai Basil Leaves (or Celery Leaves, Cilantro), washed and drained well

Dry Flour Mix
10 g Cake Flour
10 g Potato Starch

Crispy Frying Batter
80 g Cake Flour
20 g Potato Starch
1 Egg
½ tsp Baking Powder
1 tbsp Cooking Oil
60–70 ml Iced Water (adjust gradually)

Seasonings
4 g Salt
4 g Sugar
¼ tsp White Pepper Powder

Tips

• Traditionally, vegetables are shredded using a grater. After trying both grated and hand-cut vegetables, I prefer hand-cut strips or a combination of both for better texture and crispier edges after frying.
• Lightly coat shredded vegetables with dry flour mix before adding batter. This helps batter adhere evenly to vegetables.
• Mix salt, sugar, and white pepper into frying batter. Add cold water gradually until batter lightly coats vegetable strips and holds them together with gentle shaping. Avoid squeezing too tightly or using too much or overly thin batter, which can reduce crispiness.
• Thai basil adds a stronger, more aromatic flavor, while celery leaves offer a lighter, fresher taste. Choose according to preference. Wash, drain or pat dry thoroughly, and roughly chop before mixing with vegetables. Excess moisture can thin batter and cause oil to splatter during frying.
• A small amount of baking powder helps create a light, airy texture, keeping fritters crispy outside and tender inside. Fry soon after mixing the batter.
• Maintain oil temperature at 165–170°C (329–338°F). Fry for approximately 4–5 minutes until vegetables are cooked through and lightly golden. Drain on a wire rack. Adjust frying time according to fritter size and thickness.
• Increase oil temperature to 180–185°C (356–365°F). Fry again for approximately 30–60 seconds until golden and crispy. Pumpkin and sweet potato contain natural sugars and brown quickly, so avoid over-browning.
• Transfer freshly fried fritters to a wire rack to drain and prevent moisture buildup underneath. Serve hot for the best crispy exterior and tender interior.
  

 

Method

1. Grate and/or julienne pumpkin, taro, and sweet potato.
2. Wash Thai basil or celery leaves, drain or pat dry thoroughly, and chop.
3. Lightly toss shredded vegetables with dry flour mix until evenly coated with a thin layer.
4. Combine frying batter ingredients and seasonings. Start with 60 ml iced water and mix until smooth. Gradually add more water as needed to adjust consistency.
5. Add Thai basil or celery leaves to shredded vegetables. Pour in batter and mix thoroughly.
6. First Fry | Shape and Cook Gather a portion of battered vegetables by hand and gently press together. Carefully lower into hot oil. Allow fritters to set before gently flipping. Fry over medium heat until cooked through and lightly golden. Transfer to a wire rack to drain.
7. Second Fry | Crisp Up Increase oil temperature and return fritters to hot oil. Fry briefly until golden and crispy. Transfer to a wire rack to drain and prevent moisture buildup underneath.