Side DishSnack

Vegan Kerupuk (Cassava Crackers)

Name: Vegan Kerupuk (Cassava Crackers)
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: indonesian
Ingredients: 250 g tapioca flour; 120 ml water; 2 clove garlic minced; 1 tsp salt; 0.25 tsp white pepper; 500 ml vegetable oil for frying

These vegan kerupuk are a delightful snack or side dish, offering a satisfying crunch. Made primarily from tapioca flour, they are subtly flavored and perfect for dipping or enjoying plain. This recipe focuses on a traditional preparation suitable for a home kitchen.

An original recipe by Forkin

Total time: 2 hr 30 min
Serves: 4
Difficulty: Medium
Per serving: 362 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

250 gtapioca flour
120 mlwater
2 clovegarlic, minced
1 tspsalt
0.25 tspwhite pepper
500 mlvegetable oil, for frying

Equipment

mandoline · steamer · deep pot · slotted spoon · paper towels · plastic wrap · baking sheet · wire rack · mixing bowl

The method

Step by step

1
Combine the tapioca flour, minced garlic, salt, and white pepper in a large mixing bowl.
About 2 min
2
Gradually add the water to the dry ingredients, mixing until a stiff dough forms.
About 3 min
Cook’s note: The dough should be firm but pliable, similar to playdough.
3
Divide the dough into two equal portions and roll each into a log shape, about 2-3 cm in diameter.
About 3 min
4
Prepare a steamer by bringing water to a boil, then place the dough logs in the steamer basket.
About 2 min
Cook’s note: Line the steamer basket with parchment paper to prevent sticking.
5
Steam the dough logs for 30 minutes, or until they are firm and opaque throughout.
About 30 min
Cook’s note: A toothpick inserted into the center should come out clean.
6
Remove the steamed logs from the steamer and let them cool completely on a wire rack.
About 30 min
Cook’s note: Cooling completely is crucial for easier slicing.
7
Once cooled, wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
About 2 hr
Cook’s note: Chilling makes the dough much easier to slice very thinly.
8
Using a very sharp knife or a mandoline, slice the chilled logs into paper-thin rounds, about 1-2 mm thick.
About 10 min
Cook’s note: The thinner the slices, the crispier the kerupuk will be.
9
Arrange the sliced kerupuk on baking sheets and air dry them for at least 24-48 hours, or until completely dry and brittle.
About 1 day
Cook’s note: Alternatively, you can dry them in a dehydrator or a very low oven (around 50°C) with the door slightly ajar.
10
Heat the vegetable oil in a deep pot or wok over medium-high heat until it reaches about 175-180°C (350-360°F).
About 5 min
Cook’s note: Test the oil with a small piece of kerupuk; it should expand immediately.
11
Carefully drop a few dried kerupuk slices into the hot oil. They should puff up and become crispy almost instantly.
Cook’s note: Do not overcrowd the pot; fry in small batches to maintain oil temperature.
12
Flip them quickly and fry for only a few seconds on each side until golden and puffed.
About 1 min
Cook’s note: They cook very fast, so watch them closely to prevent burning.
13
Remove the fried kerupuk with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
About 2 min
14
Repeat with the remaining kerupuk slices until all are fried.
About 5 min

Per serving

Nutrition

61%Score

Calories: 361.5kcal
Protein: 0.2g
Carbs: 56.5g
Fat: 15g
Fibre: 0.1g
Sugar: 2.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store cooled kerupuk in an airtight container at room temperature away from moisture.