Japanese noodle fritters
Discover the savory delight of Japanese Noodle Fritters! This easy and delicious recipe combines rice noodles, fresh vegetables like carrots, zucchini, and pak-choi, and aromatic shallots. Bound together with self-raising flour and eggs, and enhanced with soy sauce and sesame oil, these fritters make the perfect crispy appetizer or snack. Ready in no time, they bring an authentic taste of Japan to your table!
- 17 May 2025
- Cook time 20 min
- Prep time 20 min
- 5 Servings
- 9 Ingredients
Japanese noodle fritters are a delightful fusion of flavors and textures, combining the lightness of rice noodles with the crispiness of vegetables. This recipe offers a unique twist on traditional fritters, incorporating ingredients like pak-choi, zucchini, and shallots, and is bound together with a self-raising flour and egg mixture. Perfect as an appetizer or a main dish, these fritters are both nutritious and satisfying.
Ingredients:
Instructions:
- Cook the rice noodles according to the package instructions. This usually involves soaking them in hot water for about 5-10 minutes until they become tender. Drain well and set aside.
- Peel and grate the carrots.
- Wash and grate the zucchini.
- Thinly slice the Chinese cabbage (pak-choi).
- Peel and finely chop the shallots.
- In a large mixing bowl, combine the cooked rice noodles, grated carrots, grated zucchini, sliced Chinese cabbage, and chopped shallots.
- In a separate bowl, whisk together the eggs, self-raising flour, soy sauce, and sesame oil until smooth.
- Pour the batter into the bowl with the vegetables and noodles. Mix well to ensure that all the ingredients are evenly coated with the batter.
- Heat a non-stick frying pan or skillet over medium heat. You can add a little vegetable oil if desired, though it's optional due to the sesame oil in the batter.
- Spoon a portion of the mixture into the pan to form small fritters, about 3-4 inches in diameter.
- Cook each fritter for about 3-4 minutes on each side, or until they are golden brown and cooked through.
- Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
- Serve the Japanese noodle fritters hot, with your favorite dipping sauce.
Tips:
- Soak rice noodles in warm water for about 10 minutes to soften them before mixing with the other ingredients.
- Use a food processor to finely shred the carrots and zucchini to ensure even cooking.
- Make sure to squeeze out any excess moisture from the vegetables after shredding to prevent the fritters from becoming too soggy.
- Heat the oil in a non-stick skillet to prevent the fritters from sticking and to achieve a nice, golden-brown crust.
- Flip the fritters gently to avoid breaking them, and cook until both sides are crispy and golden.
- Serve the fritters hot with a dipping sauce, such as a mixture of soy sauce, rice vinegar, and a touch of sugar.
With their combination of textures and flavors, Japanese noodle fritters make for a versatile dish that can be enjoyed as a snack, appetizer, or even a light meal. Easy to prepare and packed with vegetables, these fritters are a delicious way to introduce more variety into your diet. Remember, the key to perfect fritters is in the preparation of the ingredients and the cooking process. Enjoy these crispy treats with your favorite dipping sauce and share them with friends and family!
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 150kcal | 7% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 2.45g | 6% |
| Sugar 4.56g | 5% |
| Fat | |
| Fat 4.50g | 5% |
| Saturated 1.20g | 4% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 270ug | 30% |
| Choline 110mg | 20% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 0.81mg | 5% |
| Vitamin B6 0.20mg | 12% |
| Vitamin B9 55ug | 13% |
| Vitamin B12 0.31ug | 13% |
| Vitamin C 18mg | 19% |
| Vitamin E 0.58mg | 4% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.09mg | 9% |
| Iron, Fe 1.12mg | 10% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 370mg | 11% |
| Selenium, Se 13ug | 23% |
| Sodium, Na 230mg | 16% |
| Zinc, Zn 0.89mg | 8% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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