200 g oncom
150 g wheat flour
4 g baking powder
10 g chicken stock powder
220 ml water
20 g spring onion, thinly sliced
500 ml cooking oil
Cut the oncom into 1cm thickness by preferred length of choice.
For a sharp flavor, marinate the oncom with garlic before cooking.
Heat the oil over medium heat, and once it’s hot, dip the cut oncom into the batter and fry until golden brown. Remove and drain off the oil and set aside.