foto: YouTube/Santo Sapi
Brilio.net - Talking about favorite snacks, fried foods are definitely on the top list, don't you agree? One of them is definitely bakwan, the prima donna that has many names. Whether you call it bala-bala like the Sundanese, ote-ote in Surabaya, or weci in Malang, the point is we all love this savory fried food.
But, have you ever tried making your own bakwan at home, but the results ended up being soft, sticky and very oily? Makes the mood go sour, right?
Don't worry, guys! There's a surefire trick from a YouTuber named Santo Sapi that can take your fritters to the next level. He shows you how to make fritters that are crispy, fragrant, hollow inside, and most importantly: oil-free!
How to Make Crispy Fritters That Don't Absorb Much OilThe key is actually very simple: don't use cabbage! Yup, you heard it right. According to Santo Sapi, cabbage is the culprit that makes fritters 'thirsty' for oil.
"Don't use cabbage to make delicious fritters, here's a substitute..," he wrote in the title of his YouTube video.
Wondering how to do it? It's super easy! Reported from the Santo Sapi YouTube channel, here are the steps.
1. Prepare the Magic Vegetables
photo: YouTube/Santo Sapi
Wash all the vegetables thoroughly. Slice the carrots into matchsticks, then thinly slice 5 stalks of leek flowers. These leek flowers are what will make the aroma of the fritters fragrant!
2. Mix the basic spices
photo: YouTube/Santo Sapi
Now let's make the seasoning. Just grind 3 cloves of garlic and 2 candlenuts until smooth. No need to be complicated! According to Santo Sapi, you don't even need to use shallots.
"There's no need to use shallots anymore, because we're already using leek flowers which have a nice scent," he said.
3. Mix the Anti-Fail Dough
photo: YouTube/Santo Sapi
Put the ground spices into a bowl. Add enough flour. Now, here's the secret to the crispiness: add 2 tablespoons of tapioca flour. Guaranteed to be different!
Pour water little by little while stirring. Don't forget to add a little turmeric powder to make the color beautiful. When the dough is right, add all the vegetables that have been sliced earlier. Finally, season with powdered broth and salt. Stir again until everything is perfectly blended.
photo: YouTube/Santo Sapi
4. Time to Fry!
photo: YouTube/Santo Sapi
Heat enough oil. Make sure the oil is really hot! Take the dough one spoonful at a time, then fry it over medium heat so that it cooks evenly to the inside. When it's golden brown, remove and drain.
The result? Wow, your homemade fritters will look super tempting. When cut, the inside looks solid but still hollow. Get ready to be surprised by the super crunchy texture when you bite into it.
How, it's really easy, right? Come on, try it at home!
FAQ About Making BakwanTapioca flour (or aci) is added to give a crispier and crunchier texture to the fritters. Its light nature makes the dough not too dense so the result is crispier and not hard when cold.
Absolutely! Although leeks give a more distinctive and strong aroma, you can still use regular spring onions as a substitute. Use more of the green part for a more fragrant aroma.
The trick is easy: dip the tip of a spoon or wooden spatula into the oil. If small bubbles form around the spatula, the oil is ready. Alternatively, drop a small amount of batter. If the batter immediately floats and sizzles, the oil is hot.
It's better not to. Vegetables in the batter (especially bean sprouts) will release water if stored for too long. This will make the batter too runny, and the fried results will not be crispy and tend to absorb a lot of oil. It's better to make the batter just before frying.
In addition to adding tapioca flour, make sure you fry in really hot oil and drain it properly. Use a wire strainer or place it on a cooling rack after removing it, do not stack it on a plate lined with tissue because the hot steam will make the fritters moist.
(brl/tin)
