Crispy Indonesian Tapioca Fritters (Cireng Balur)

Cireng Balur (Indonesian Tapioca Fritters)

Ingredients:

• 2 tablespoons all-purpose flour
• 15-17 tablespoons tapioca flour (or starch/kanji/sagu)
• 2 stalks green onions, finely sliced
• 150 ml water
• 1 egg
• 1 teaspoon Masako or Royko (or ½ teaspoon salt)
• ½ teaspoon ground black pepper

Instructions:

1. Prepare the Dough:

   • In a saucepan, heat the water and add the all-purpose flour, ground black pepper, and Masako or salt. Cook the mixture over medium heat until it thickens and begins to bubble vigorously. Remove from heat and transfer the mixture to a bowl.

2. Combine Ingredients:

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   • Gradually mix in the tapioca flour, a little at a time, stirring until the dough is smooth and manageable. The dough should be just firm enough to shape but not overly stiff. If the dough becomes too sticky, dust your hands with additional tapioca flour to make handling easier.

3. Prepare the Egg Coating:

   • In a separate bowl, beat the egg with a pinch of salt and Masako or Royko. Set aside.

4. Shape and Fry:

   • Take portions of the dough and shape them into flat discs. Dip each disc into the beaten egg mixture, coating thoroughly.
   • Heat oil in a frying pan over low heat. Carefully place the coated discs into the hot oil and fry until they puff up and turn golden brown, turning occasionally to ensure even cooking.

5. Serve:

   • Once fried, remove the cireng from the oil and drain on paper towels. Serve warm.

These Cireng Balur, or tapioca fritters, are delightful as a snack or appetizer and offer a crispy texture with a savory flavor that’s sure to please. Enjoy the delightful crunch and the comforting taste of this Indonesian favorite!