Singkong Goreng Crispy Recipe

Cooking Directions

• STEP 1.Peel and wash the cassava, then cut it into thin slices.
• STEP 2.Soak the cassava slices in water for about 30 minutes to remove excess starch.
• STEP 3.Drain the cassava slices and pat them dry with a clean kitchen towel.
• STEP 4.Heat oil in a deep frying pan or wok over medium heat.
• STEP 5.Fry the cassava slices in batches until they turn golden brown and crispy.
• STEP 6.Remove the fried cassava slices from the oil and drain them on a paper towel to remove excess oil.
• STEP 7.Serve the Singkong Goreng Crispy hot as a snack or as a side dish with sambal sauce.

Cooking Tips

• Make sure to slice the cassava thinly for a crispy texture.
• Soaking the cassava slices in water helps remove excess starch and improves the crispiness.
• Use a deep frying pan or wok with enough oil to fully submerge the cassava slices for even frying.
• Be careful when frying the cassava slices as they can splatter hot oil.
• Serve the Singkong Goreng Crispy immediately for the best texture and flavor.

Storage and Serving

• Singkong Goreng Crispy is best enjoyed fresh and hot.
• If you have leftovers, store them in an airtight container at room temperature for up to 2 days.
• Reheat the leftovers in a preheated oven or toaster oven to regain some of the crispiness.
• Serve the reheated Singkong Goreng Crispy with sambal sauce or your favorite dipping sauce.