Burmese Assorted Fried Vegetables (Akyaw Sone)
Burmese Assorted Fried Vegetables (Akyaw Sone)
Ingredients
For the Vegetables
- 1 yellow onion, medium, thinly sliced into rings
- 1 potato, medium, peeled and thinly sliced into rounds
- 1/2 eggplant, medium, thinly sliced into rounds
- 1/2 cup butternut squash, peeled and thinly sliced
- 1/2 cup green beans, trimmed
For the Batter
- 1 1/2 cups chickpea flour
- 1/2 cup rice flour
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt, or to taste
- 1 1/4 cups water, cold, plus more as needed
For Frying and Serving
- 4 cups vegetable oil, for deep frying, or as needed
- 1/2 cup sweet chili sauce, for serving
Instructions
- 1
Prepare the vegetables: Wash and thoroughly dry all vegetables. Thinly slice the onion, potato, eggplant, and butternut squash. Trim the green beans. Arrange the prepared vegetables on a large platter.
⏱️ 15 min
- 2
Prepare the batter: In a large mixing bowl, whisk together the chickpea flour, rice flour, turmeric powder, baking soda, and salt. Gradually add the cold water, whisking continuously until a smooth, thick batter forms. The batter should be thick enough to coat the vegetables without dripping off too quickly. If too thick, add a tablespoon of water at a time; if too thin, add a tablespoon of chickpea flour.
⏱️ 10 min
- 3
Heat the oil: Pour the vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). You can test the oil by dropping a small dollop of batter; it should sizzle and float to the surface immediately.
⏱️ 5 min•🌡️ 360
- 4
Fry the vegetables: Working in small batches to avoid overcrowding the pot, dip each vegetable slice or green bean into the batter, ensuring it is fully coated. Carefully place the battered vegetables into the hot oil. Fry for 2-4 minutes per side, or until golden brown and crispy. The potatoes and squash may take slightly longer to cook through.
⏱️ 15 min•🌡️ 360
- 5
Drain and serve: Using a slotted spoon or spider, remove the fried vegetables from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining vegetables. Serve immediately while hot and crispy, with sweet chili sauce on the side for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Burmese Assorted Fried Vegetables (Akyaw Sone)
For the Vegetables
- 1 yellow onion, medium, thinly sliced into rings
- 1 potato, medium, peeled and thinly sliced into rounds
- 1/2 eggplant, medium, thinly sliced into rounds
- 1/2 cup butternut squash, peeled and thinly sliced
- 1/2 cup green beans, trimmed
For the Batter
- 1 1/2 cups chickpea flour
- 1/2 cup rice flour
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt, or to taste
- 1 1/4 cups water, cold, plus more as needed
For Frying and Serving
- 4 cups vegetable oil, for deep frying, or as needed
- 1/2 cup sweet chili sauce, for serving
Instructions
- 1
Prepare the vegetables: Wash and thoroughly dry all vegetables. Thinly slice the onion, potato, eggplant, and butternut squash. Trim the green beans. Arrange the prepared vegetables on a large platter.
⏱️ 15 min - 2
Prepare the batter: In a large mixing bowl, whisk together the chickpea flour, rice flour, turmeric powder, baking soda, and salt. Gradually add the cold water, whisking continuously until a smooth, thick batter forms. The batter should be thick enough to coat the vegetables without dripping off too quickly. If too thick, add a tablespoon of water at a time; if too thin, add a tablespoon of chickpea flour.
⏱️ 10 min - 3
Heat the oil: Pour the vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). You can test the oil by dropping a small dollop of batter; it should sizzle and float to the surface immediately.
⏱️ 5 min•🌡️ 360 - 4
Fry the vegetables: Working in small batches to avoid overcrowding the pot, dip each vegetable slice or green bean into the batter, ensuring it is fully coated. Carefully place the battered vegetables into the hot oil. Fry for 2-4 minutes per side, or until golden brown and crispy. The potatoes and squash may take slightly longer to cook through.
⏱️ 15 min•🌡️ 360 - 5
Drain and serve: Using a slotted spoon or spider, remove the fried vegetables from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining vegetables. Serve immediately while hot and crispy, with sweet chili sauce on the side for dipping.
⏱️ 5 min