酥炸蔬菜餅 Crispy Vegetable Fritters 【材料】 普通麵粉 150g 粘米粉 50g 泡打粉 1茶匙 鹽 1茶匙 糖 1茶匙 白胡椒粉 1茶匙 薑黃粉 ½茶匙 玉米油 2湯匙 清水 約200ml 包菜絲 隨意 胡蘿蔔絲 隨意 玉米粒 隨意 沙葛絲 隨意 青椒丁 隨意 辣椒醬 隨意 白醋 隨意 熱水 少許 【Ingredients】 All-Purpose Flour 150g Rice Flour 50g Baking Powder 1 tsp Salt 1 tsp Sugar 1 tsp White Pepper 1 tsp Turmeric Powder ½ tsp Corn Oil 2 tbsp Water approx. 200ml Shredded Cabbage Val. Shredded Carrot Val. Corn Kernels Val. Shredded Jicama Val. Diced Green Pepper Val. Chili Sauce Val. White Vinegar Val. Hot Water a little 【做法 ｜ Steps】 1️⃣ 所有粉類混合並加入玉米油，再慢慢加入清水拌至濃稠酸奶狀。 Mix all flours and corn oil, then slowly add water and mix until it reaches a thick yogurt consistency. 麵糊不要調太稀，以能掛住蔬菜為準。 Do not make the batter too thin; it should be thick enough to coat the vegetables. 2️⃣ 蔬菜全部切絲或小丁，充分瀝乾水分後倒入麵糊中拌勻。 Shred or dice all vegetables, drain the water thoroughly, then pour into the batter and mix well. 蔬菜一定要瀝乾水，不然麵糊會變稀，炸出來不脆。 Vegetables must be thoroughly drained, otherwise the batter will become thin and won't be crispy after frying. 3️⃣ 蓋上保鮮膜靜置 15 至 20 分鐘，讓粉與水充分融合。 Cover with plastic wrap and let it rest for 15 to 20 minutes to allow the flour and water to fully combine. 4️⃣ 鍋中倒入足量的油，以中火燒熱。 Pour enough oil into the pan and heat it over medium heat. 用湯匙從鍋邊放入麵糊，不要一次放太多。 Use a spoon to drop the batter in from the edge of the pan, and do not put too much at once. 炸到一面定型後翻面，炸至兩面金黃即可撈出瀝油。 Fry until one side is set, then flip it over and fry until both sides are golden brown before removing to drain. 5️⃣ 將辣椒醬、白醋、糖與少許熱水拌勻，趁熱蘸醬食用。 Mix chili sauce, white vinegar, sugar, and a little hot water together, and enjoy it dipped while hot. ⚠️【避坑提醒 ｜ Important Tips】 粘米粉別省，全換普通麵粉口感差很多。 Do not skip the rice flour; replacing it entirely with all-purpose flour will ruin the texture. 麵粉和粘米粉大約 3:1 是最佳比例。 The optimal ratio of all-purpose flour to rice flour is approximately 3:1. 蔬菜水分一定要瀝乾，沙葛和包菜出水多，切好後最好用手擠一下。 Vegetables must be thoroughly drained; jicama and cabbage release a lot of water, so it is best to squeeze them by hand after cutting. 
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