Ingredients with Measurements:
- 1 cup Pon Ye Gyi (fermented rice flour)
- 1/4 cup rice flour
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp chili powder
- 1/2 cup water
- 1/2 cup chopped scallions
- 1/2 cup chopped cilantro
- Oil for frying
Special Equipment Needed:
- Deep frying pan
- Slotted spoon
Step-by-Step Instructions:
1. In a mixing bowl, combine Pon Ye Gyi, rice flour, all-purpose flour, salt, turmeric powder, cumin powder, and chili powder.
2. Gradually add water and mix until the batter is smooth and free of lumps.
3. Add chopped scallions and cilantro to the batter and mix well.
4. Heat oil in a deep frying pan over medium-high heat.
5. Using a tablespoon, drop spoonfuls of the batter into the hot oil.
6. Fry the fritters until golden brown, turning occasionally with a slotted spoon.
7. Remove the fritters from the oil and drain on a paper towel.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes about 20 fritters
Nutritional information:
Calories per serving: 80
Fat per serving: 4g
Carbohydrates per serving: 9g
Protein per serving: 2g
Substitutions for ingredients:
- Pon Ye Gyi can be substituted with regular rice flour.
- Scallions and cilantro can be substituted with other herbs or vegetables.
Variations:
- Add chopped shrimp or crab meat to the batter for a seafood twist.
- Serve with a sweet and sour dipping sauce for a contrasting flavor.
Tips and Tricks:
- Make sure the oil is hot enough before adding the batter to prevent the fritters from sticking to the pan.
- Use a slotted spoon to remove the fritters from the oil to prevent them from getting soggy.
Storage Instructions:
Store the fritters in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the fritters in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation Ideas:
Arrange the fritters on a platter and garnish with chopped herbs or sliced chili peppers.
Garnishes:
Chopped herbs, sliced chili peppers, or a drizzle of sweet and sour sauce.
Pairings:
Serve with a cold beer or a refreshing iced tea.
Suggested Side Dishes:
Steamed rice, stir-fried vegetables, or a simple salad.
Troubleshooting Advice:
- If the batter is too thick, add more water.
- If the fritters are too oily, reduce the heat of the oil.
Food Safety Advice:
- Make sure the oil is hot enough to kill any bacteria before adding the batter.
- Use a slotted spoon to remove the fritters from the oil to prevent burns.
Food History:
Pon Ye Gyi is a traditional Burmese ingredient made from fermented rice flour. It is commonly used in Burmese cuisine to make fritters, pancakes, and noodles.
Flavor Profiles:
The fritters are savory and slightly spicy with a hint of tanginess from the Pon Ye Gyi.
Serving Suggestions:
Serve the fritters as an appetizer or snack. They are also great for breakfast or brunch.
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Region: Burmese