I love snack and I believe you love it too.
Indonesians love fritters as well as other nations and one of them is cassava fritter or in Bahasa named ‘Singkong Goreng’. In some Indonesian regions, particularly among Javanese people who live in southern part of Java, cassava becomes main staples and created into many typical traditional foods (incl tapioca). When I am at home, my mom sometimes fries cassava for our snack time. It is also simply cooked and have with tea or coffee called ‘Roti Sumbu’.
Singkong goreng or cassava fritter has got many variations in terms of way. Just fry it directly or in this way….the way I love it so much namely Surabayan style as it is originated from Surabaya, East Java.
The cassava is cooked for a while (approximately 10 minutes) or fried till half-done. Meanwhile, prepare its marinate made of some water, garlic, salt, grinded pepper, turmeric and/or coriander. It depends on everyone’s tastes, you can add chili powder or anything you think it can makes your cassava fritter becomes more tasty. Then, marinate your semi-cooked cassava for a while. Afterwards, fry again your cassava until well-done. It is smooth inside and crunchy outside, the color will be yellowish as some turmeric. Some also add cheese to replace salt and it has got different taste.
Cassava fritter can be found everywhere particularly in food stalls, and becomes one of Indonesian’s favorites along with other traditional or modern snacks.
Gold but not golden
Hot, crunchy and smooth
Better to have it when it is still warm
Good for rainy times
Good for your tea time