Fried Vegetable Manchurian

Ingredients

• 75 g Carrot (finely grated)
• 75 g Cauliflower (grated)
• 75 g White cabbage (grated)
• 25 g Green onion (green part) (cut into small pieces)
• 25 g Green beans (diced)
• 1 clove Garlic (grated)
• 3 tablespoons Cornstarch (for the batter)
• 4 tablespoons Wheat flour (for the batter)
• ½ teaspoon Salt (or to taste)
• 200 ml Frying oil (vegetable oil or olive oil) (for frying)
• ½ green onion Green onion (half, white part separated) (white and green parts separated)
• 2 tablespoons Soy sauce
• 2 cloves Garlic (for the sauce) (diced)
• 1 small piece Fresh ginger (diced)
• ½ chili Green chili (diced, optional)
• few leaves Fresh coriander (for garnish)
• 1 teaspoon Cornstarch (for the sauce) (diluted in 5 cl water)
• 3 pinches Sugar
• 1 tablespoon Vinegar
• 10 cl Water (5 cl for the sauce, 5 cl for the cornstarch slurry)

Instructions

1. Prepare the vegetables

   Grate the carrot, cauliflower and white cabbage. Cut the green part of the green onion, the green beans and mince the garlic.

   Time: PT10M

2. Season and drain

   Place the grated vegetables in a bowl, add the salt, then squeeze out excess water using a clean kitchen towel. Reserve the pressed juice.

   Time: PT5M

3. Make the batter

   Add the grated garlic, cornstarch, wheat flour and a pinch of salt to the drained vegetables. Mix until you obtain a homogeneous batter.

   Time: PT5M

4. Form the balls

   Take small portions of batter (about 2 cm in diameter) and roll them between your palms to form balls.

   Time: PT5M

5. Heat the oil

   Pour the frying oil into a deep pan and heat to 180°C.

   Time: PT3M

   Temperature: 180°C

6. Fry the balls

   Gently drop the balls into the hot oil. Fry until golden, turning once.

   Time: PT8M

   Temperature: 180°C

7. Drain

   Remove the fried balls with a slotted spoon and place on paper towels.

   Time: PT2M

8. Prepare the sauce – heat the oil

   In another pan, heat a drizzle of olive oil.

   Time: PT1M

9. Sauté aromatics

   Add the garlic, ginger and green chili. Sauté for 30 seconds.

   Time: PT0.5M

10. Cook the white part of the onion

    Add the white part of the green onion and cook for 1 minute.

    Time: PT1M

11. Add the green part of the onion

    Stir in the green part of the onion and cook for an additional 30 seconds.

    Time: PT0.5M

12. Season the sauce

    Pour in the soy sauce, vinegar, reserved vegetable juice and sugar. Mix.

    Time: PT1M

13. Thicken the sauce

    Dilute 1 teaspoon of cornstarch in 5 cl water, add to the sauce and bring to a boil.

    Time: PT2M

14. Finish the dish

    Add the coriander, lower the heat, fold in the fried balls and stir for 2 minutes to coat them well.

    Time: PT2M

15. Serve

    Arrange the Manchurian balls on a serving plate and enjoy hot, as a starter or appetizer.

    Time: PT0M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

15 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Carrot: Grated zucchini
• Instead of Cauliflower: Grated broccoli
• Instead of White cabbage: Grated red cabbage
• Instead of Green onion (green part): Chives
• Instead of Green beans: Snow peas
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Cornstarch: Potato starch
• Instead of Wheat flour: Gluten‑free rice flour
• Instead of Frying oil (vegetable oil or olive oil): Peanut oil
• Instead of Soy sauce: Tamari
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Green chili: Chili flakes
• Instead of Fresh coriander: Flat‑leaf parsley
• Instead of Cornstarch (for the sauce): Potato starch
• Instead of Sugar: Honey (½ pinch)
• Instead of Vinegar: Rice vinegar

Equipment Needed

• Salad bowl
• Clean kitchen towel or cheesecloth
• Deep pan or fryer
• Sauce pan
• Spatula or slotted spoon
• Whisk (optional)
• Chef's knife
• Cutting board
• Measuring spoons
• Kitchen scale (optional)
• Paper towels (optional)

Critical Steps — Do Not Skip

• Properly drain the vegetables to prevent the batter from falling apart.
• Heat the oil to 180°C before frying.
• Do not overload the pan during frying.
• Dilute the cornstarch in cold water before adding it to the sauce.

Chef Tips from the Video

• Use ice‑cold water to squeeze the vegetables to keep them crunchy.
• Choose a high smoke‑point oil (peanut or sunflower oil) for a cleaner fry.
• Garnish with a few lime zest strips for an extra fresh touch.

Troubleshooting

Storage

Refrigerator: Store the balls in an airtight container, separate from the sauce, for up to 2 days.

Freezer: Pack the uncooked balls on a tray, freeze, then transfer to a freezer bag – up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the ball batter and refrigerate for 30 minutes before cooking.
• The sauce can be made ahead and gently reheated before adding the balls.