■ 125g|4.5oz potato, peeled and cut to fine 4cm/1.5" sticks

■ 150g|5oz carrots, peeled and cut to fine 4cm/1.5" sticks

■ 125g/4.5oz turnips, peeled and cut to fine 4cm/1.5" sticks

■ 50g|2oz green beans, sliced finely

■ 2 eggs, whisked

■ 1/2 cup|60g plain flour

■ pinch of baking powder

■ salt and pepper

■ 1 litre|quart of cooking oil


1. Peel and cut the carrots, turnip and potato to fine matchsticks. Cut the green beans diagonally to fine strips.

2. Heat a large saucepan of water, add salt and bring to a boil. Add all the cut vegetables to the pan and simmer for 2 minutes. Drain the vegetables and rinse with cold water; drain and season generously with salt and pepper.

3. Mix the flour with the baking powder, salt and pepper. In a large mixing bowl whisk the eggs. Sift and mix the flour into the whisked eggs a little at a time.

4. Fold the vegetables into the batter in three or four batches until covered.

5. Heat approximately 5cm|2" of cooking oil in a saucepan to 180˚C|350˚F.

6. Drop a rounded dessertspoon of the battered vegetable into the hot oil, cook a few at a time, turning once, until golden about 3-4 minutes. Drain on paper towel or a rack.


1 serving (of 12): 268 calories, 37.1g fat (3,9g saturated fat), 27mg cholesterol, 27mg sodium, 8.2g carbohydrates (1.2g sugars, 1g fibre), protein 1.9g.

Prep: 20m | Cook: 18m | Yield: 12-15 Pcs | Easy

Macao Deep Fried Vegetable Fritters Recipe

Pastéis de Vegetais

Macau Deep Fried Mixed Vegetable Fritters Recipe  | Pastéis de Vegetais

Deep fried battered mixed vegetable fritter, serve as a snack or side dish.

Recipe adapted From: Felipe B Nery's english translation of Maria Celestina de Mello e Senna's cookbook "Bons Petiscos", 1972. Accessed online 2015, no longer available.