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Ingredients
- Serves 2-4 people
Ingredients (A)150 g Oncom,
70 g Fresh Basil
50 g Curly Chilli
15 g Galangal
5 g Salt
7 g Chicken Powder
5 g Sugar
Ingredients (B)
375 g Cassava, grated
50 g Coconut, grated
20 g Onion Spring, thinly sliced
5 g Coriander Powder
10 g Salt
50 gr shallots, thinly sliced
1 litre Cooking Oil
Comro (Fried Indonesian Cassava Fritters)
Short for ‘oncom dijero’ or oncom on the inside, Comro is a popular snack from West Java and commonly sold with other Indonesian fried fritters. Wrapped in a mix of grated cassava and coconut with a savory, fermented oncom filling, Comro is the epitome of crispy on the outside and soft on the inside. This bite-sized treat is best eaten hot, especially during afternoon tea.
- Easy
- 60 min
- 20 min
- 15 min
- 3 steps
- 14 Ingredients
- Easy
- 3 steps
- 14 Ingredients
- 60 min
- 20 min
- 15 min
Instructions
-
Mix comro filling
- Roughly chop the curly chili, galangal. In a bowl, add in the chopped chilies, galangal, salt, chicken powder and sugar. Mix well.
- In a medium pan, add in some oil and sauté the fried onions until fragrant. Add in the mix and stir it well.
- Add the comro and fresh basil into the pan. Once cooked, set aside.
-
Fill comro
- In a bowl, add in all the ingredients in (B) and mix well.
- Take about 40g and flatten it to a thickness of ½ cm and fill the middle with 1 tablespoon of oncom. Shape it in an oval ball shape.
- Repeat for the rest.
-
Deep fry comro
- In a frying pan, add in some oil and fry the comro for about 6 – 7 minutes or until golden brown. Set aside to cool
Plate and Serve!
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Ingredients
- Serves 2-4 people
-
Ingredients (A)150 g Oncom,
70 g Fresh Basil
50 g Curly Chilli
15 g Galangal
5 g Salt
7 g Chicken Powder
5 g Sugar
Ingredients (B)
375 g Cassava, grated
50 g Coconut, grated
20 g Onion Spring, thinly sliced
5 g Coriander Powder
10 g Salt
50 gr shallots, thinly sliced
1 litre Cooking Oil
Nutrition
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