Chinese Pork Fritters

Prep time 25 minutes Cook time 30 minutes

Serves 4 people



  • 1 tablespoon vegetable olive oil + extra oil for frying
  • 500g pork mince
  • 2 tablespoons soy sauce
  • 1 ¼ cups self-raising flour
  • 1 egg, whisked
  • 1 tablespoon sesame oil
  • 1 teaspoon finely grated ginger
  • 2 cloves garlic, finely grated
  • 1 cup chilled soda water
  • 4 thin green onions (shallots), trimmed and sliced into thin 4cm batons
  • 1 large carrot, cut into thin 6cm matchsticks
  • 225g can sliced water chestnuts, drained, rinsed and roughly chopped
  • Shredded green onions (shallots), to serve

Soy & chilli dipping sauce

  • ¼ cup soy sauce
  • 2 tablespoons Chinese black vinegar
  • ½ teaspoon caster sugar
  • 1 long red chilli, deseeded and finely chopped


  1. 1.
    To make the soy & chilli dipping sauce, combine all ingredients in a small bowl. Set aside.
  2. 2.
    Preheat oven to 160°C/140°C fan-forced.
  3. 3.
    Heat 1 tablespoon oil in a large non-stick frying pan over high heat. Add pork mince and cook, breaking up pork with a wooden spoon, for 1 minute.
  4. 4.
    Add 1 tablespoon soy sauce and cook, stirring occasionally and continue to break up the pork mince, for 5 minutes or until pork is cooked and liquid has been absorbed. Set aside for 15 minutes to cool.
  5. 5.
    Combine flour, egg, sesame oil, ginger, garlic and remaining soy sauce in a large bowl. Pour in soda water and whisk until a smooth batter forms. Stir in cooled pork, green onions, carrot and water chestnuts. Mix until well combined.
  6. 6.
    Pour vegetable oil into a large saucepan until 5cm deep. Heat oil over medium-high heat until hot. Use two dessertspoons to form 2 tablespoons of mixture into a rough fritter shape. Carefully spoon fritter mixture into the oil and cook fritters, in batches, for 5 minutes, turning once, or until golden and cooked through. Place fritters on a tray lined with paper towel and keep warm in low heat oven while cooking each batch.
  7. 7.
    Arrange fritters on a serving platter. Scatter with shredded green onions and serve with the soy & chilli dipping sauce.