Mendol (Tempe Fritters)
Ingredients
| Quantity | Ingredient |
|---|---|
| 10 small tempe (300 grams) | |
| Spice Mixture | |
| 6 shallots | |
| 3 cloves of garlic | |
| 3 red bird’s eye chilies | |
| 1 large red chili | |
| 1 small piece of kencur (aromatic ginger) | |
| 2 kaffir lime leaves | |
| 3/4 teaspoon salt | |
| 1 teaspoon sugar |
Instructions
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Prepare the Tempe: Begin by crushing the tempe gently; it doesn’t need to be finely mashed.
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Sauté the Aromatics: In a skillet, sauté the shallots, garlic, and both types of chilies until fragrant. Remove from heat.
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Make the Spice Paste: Blend the sautéed shallots, garlic, chilies, kencur, and kaffir lime leaves until smooth.
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Combine Ingredients: In a mixing bowl, combine the crushed tempe with the spice paste. Add the salt and sugar, mixing thoroughly to ensure an even distribution.
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Shape the Fritters: Take about a tablespoon of the mixture and shape it into oval patties, compressing them slightly to hold their shape.
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Fry the Fritters: Heat oil in a deep pan until hot. Carefully add the tempe patties, ensuring not to overcrowd the pan. Avoid flipping them too soon to prevent breaking. Fry until the bottom is golden brown, then flip and fry until both sides are crispy and cooked through.
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Drain and Serve: Remove the fritters from the oil and drain on paper towels to remove excess oil. Serve warm as a delightful snack or side dish.
Enjoy your homemade Mendol, a delicious treat that showcases the flavors of tempe and aromatic spices!
