Saturday, 4 September 2010

Tapioca Fritters

When I cook fritters, I generally like to cook the simple anchovy fritters. When the tapioca I just got caught Mum's eye, she gave me a recipe of tapioca fritters which was really fantastic... Crispy on the outside & soft & slightly chewy on the inside... Delicious! Everyone literally ate out of the frying pan! This will be my choice of fritters from now on!

  • 2.5 kgs fresh young tapioca, peeled & cut into small pieces
  • 3/4 cups plain flour
  • 6 bulbs of shallots, sliced thinly
  • 4 garlic, sliced thinly
  • 2 green chillies, sliced thinly (not slanted)
  • 2 strands of curry leaves
  • 1 tbsp dried shrimps, soaked & pounded coarsely
  • 1 tsp salt
  1. Put the tapioca in the blender with 3 cups of water. Blend coarsely. Drain the water away.
  2. Pour in another 3 cups of water in the blender with the tapioca and blend shortly... Not too fine but not too coarse... Until it resembles the size of breadcrumbs.
  3. Drain the water away & put the drained tapioca in a large bowl.
  4. Mix in all the other ingredients till well combined. Taste.
  5. Heat about 4 cups of oil for deep frying on low fire.
  6. Scoop the tapioca mix using a teaspoon and drop it into the hot oil.
  7. When it turns golden brown and crunchy on the outside, lift it up & drain it on a kitchen towel.
  8. Fantastic when eaten immediately!

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authorMarina Mustafa. Author of ten cookbooks.

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