Cookbook:Misro (Indonesian Palm Sugar Cassava Fritters)
| Misro (Indonesian Palm Sugar Cassava Fritters) | |
|---|---|
| Category | Fritter recipes |
| Time | 45 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
edit- 250 g finely grated fresh cassava
- 75 g grated coconut meat
- Salt to taste
- 25 g gula melaka palm sugar, broken into small pieces
- Neutral vegetable oil for frying
Procedure
edit- Combine the cassava, coconut, and salt to form a dough.
- Take a small scoop of the dough, and use your hands to roll it into a ball.
- Use your thumb to make a divot in the ball, and pinch around it to make a pocket.
- Insert a piece of the sugar into the pocket, then pinch the dough around it to fully enclose it.
- Roll the finished dumpling in your hands to shape it into a ball again.
- Heat enough oil for shallow- or deep-frying in a skillet or pot over medium heat. If you're monitoring the temperature, 350°F (180°C) is a good target.
- Gently place the dough balls in the oil, working in batches if needed to avoid crowding the pan. Fry on all sides, turning as necessary, until golden brown all over and cooked through.
- Use a slotted spoon or spider to remove the fritters from the oil. Drain them on a rack or paper towels.
Notes, tips, and variations
edit- The cassava and coconut should be very finely grated in order to properly combine them into a dough—large flakes won't work.