Periuk logo
Periuk logo
Deep-fried tapioca

Thick-cut fried tapioca chips are a quick, cheap, and filling snack. Feel free to use this recipe as a jump-off point to experiment with other flavours and spices—it’s hard to go wrong with such a versatile starch.

Deep-fried tapioca

by Marina Mustafa

Thick-cut fried tapioca chips are a quick, cheap, and filling snack. Feel free to use this recipe as a jump-off point to experiment with other flavours and spices—it’s hard to go wrong with such a versatile starch.

Servings: 4

Prep time: Quick

Servings: 4

Prep time: Quick

1kg tapioca

1 tbsp fennel seeds

1 tbsp cumin seeds

1 tbsp coriander seeds

2 shallots, peeled

2 cloves garlic, peeled

½” ginger, peeled

1 tsp ground turmeric powder

½ tsp salt

2 cups vegetable oil for deep-frying

  1. Peel and wash the tapioca. Slice the tapioca into wedges or the size of British chips, about 2″ long, then boil in until a thin knife pierces through easily, about 10 minutes. Remove the tapioca from the water to drain.
  2. Pound the fennel seeds, cumin seeds, coriander seeds, shallots, and garlic with a mortar and pestle into a rough paste.
  3. Place the boiled tapioca chips, pounded ingredients, ground turmeric powder, and salt, into a bowl and toss until well-combined.
  4. Heat vegetable oil in a wok over medium heat. Once the oil begins to shimmer, drop several of the tapioca chips into the oil but do not overcrowd the work. Fry for about 8 minutes, stirring occasionally.
  5. Once crunchy and golden brown, remove the chips from the hot oil and place on paper towels to absorb the excess oil. Continue frying until all the chips are fried.
  6. Serve hot with sambal kicap or dipping sauce of choice.

Tips

  • Editor’s note: if running short on time, skip the pre-boiling step. The chips will take about 12 minutes to cook, and will be slightly denser but pleasantly chewy.
  • If running short on ingredients, the tapioca chips can be fried with just salt and ground turmeric powder.

Ingredients

1kg tapioca

1 tbsp fennel seeds

1 tbsp cumin seeds

1 tbsp coriander seeds

2 shallots, peeled

2 cloves garlic, peeled

½” ginger, peeled

1 tsp ground turmeric powder

½ tsp salt

2 cups vegetable oil for deep-frying

Directions

  1. Peel and wash the tapioca. Slice the tapioca into wedges or the size of British chips, about 2″ long, then boil in until a thin knife pierces through easily, about 10 minutes. Remove the tapioca from the water to drain.
  2. Pound the fennel seeds, cumin seeds, coriander seeds, shallots, and garlic with a mortar and pestle into a rough paste.
  3. Place the boiled tapioca chips, pounded ingredients, ground turmeric powder, and salt, into a bowl and toss until well-combined.
  4. Heat vegetable oil in a wok over medium heat. Once the oil begins to shimmer, drop several of the tapioca chips into the oil but do not overcrowd the work. Fry for about 8 minutes, stirring occasionally.
  5. Once crunchy and golden brown, remove the chips from the hot oil and place on paper towels to absorb the excess oil. Continue frying until all the chips are fried.
  6. Serve hot with sambal kicap or dipping sauce of choice.

Tips

  • Editor’s note: if running short on time, skip the pre-boiling step. The chips will take about 12 minutes to cook, and will be slightly denser but pleasantly chewy.
  • If running short on ingredients, the tapioca chips can be fried with just salt and ground turmeric powder.

Cook next

Tapioca fritters

A classic teatime snack

Tapioca fritters

Tapioca sambal tumis

Turn to the tuber for breakfast.

Tapioca sambal tumis

Fried bread

A teatime snack to use up stale bread

Fried bread

Cook next

Tapioca fritters
Tapioca sambal tumis
Fried bread
 
periuk

© Copyright Periuk 2021

© Copyright Periuk 2021