Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 1 cup rice flour, 1/2 cup cornstarch, 1 teaspoon ground star anise, 1 teaspoon garlic powder, 1/2 teaspoon white pepper, 1 teaspoon sugar, and 1/2 teaspoon salt, then gradually whisk in 1 1/2 cups water until a smooth batter forms.

2. 2

   Gently fold 1 cup shredded carrots, 1 cup finely shredded cabbage, and 1/2 cup sliced green onions into the batter until well combined.

3. 3

   Carefully stir in 1 1/2 cups shredded Mozzarella cheese into the vegetable batter mixture.

4. 4

   Heat 4 cups vegetable oil in a deep pot or wok over medium-high heat until it reaches 350°F (175°C).

5. 5

   Carefully drop large spoonfuls of the batter into the hot oil, frying 3-4 fritters at a time, ensuring they do not overcrowd the pot.

6. 6

   Deep-fry the fritters for 4-6 minutes, turning occasionally, until they are golden brown and cooked through, then remove them with a slotted spoon and place them on a wire rack to drain excess oil.

7. 7

   For the dipping sauce, combine 1/4 cup hot water, 2 tablespoons tamarind paste, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 clove minced garlic, and 1 small finely chopped red chili in a small bowl and stir until the sugar dissolves.

8. 8

   Serve the hot Cambodian Star Anise & Mozzarella Vegetable Fritters immediately with the tangy tamarind dipping sauce.