Fried Cassava Fritters with Oncom Filling
Ingredients
Skin
- 500 g grated cassava
- 100 g grated semi-mature coconut
- Salt to taste
Filling
- 2 pieces fermented oncom, crumbled
- 100 ml coconut milk
- Whole bird's eye chilies to taste
- 1 stalk green onion, finely sliced
- Basil to taste
- Salt and sugar to taste
Spice paste
- 6 shallots
- 3 cloves garlic
- 15 bird's eye chilies
Preparation
Sauté the ground spice paste until fragrant.
Add the crumbled oncom and mix well.
Pour in the coconut milk, add salt and sugar.
Add the sliced green onion and basil, then cook until the spices are absorbed. Set aside.
Mix the grated cassava, grated coconut, and salt together.
Take a portion of the dough, stuff with the filling, and shape into ovals.
Fry the combro in hot oil until cooked.
