Crispy Tapioca Fritters

Ingredients

In this adapted version of Sabudana vada, we incorporate specific styles to enhance the flavors. We introduce ingredients like lemongrass and galangal to infuse a Thai influence, or soy sauce and ginger for a Chinese twist. These additions create a fusion of flavors, making the fritters a delightful blend of Indian and target-cuisine tastes. We alse have the original recipe for Sabudana vada, so you can check it out.

• 1 cup (200g) tapioca pearls 1 cup (200g) tapioca pearls
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1/2 cup peanuts, roasted and crushed 1/2 cup peanuts, roasted and crushed
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 tablespoon cilantro, chopped 1 tablespoon cilantro, chopped
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon lemon juice 1 teaspoon lemon juice
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 5g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the tapioca pearls thoroughly and soak them in water for 4-5 hours or overnight. Drain the water completely.
2. 2.
   In a mixing bowl, combine the soaked tapioca pearls, mashed potatoes, crushed peanuts, green chilies, cilantro, ginger, cumin seeds, lemon juice, and salt. Mix well to form a dough-like consistency.
3. 3.
   Divide the mixture into small portions and shape them into round patties.
4. 4.
   Heat oil in a deep pan or kadai over medium heat.
5. 5.
   Gently slide the patties into the hot oil and fry until they turn golden brown and crispy on both sides.
6. 6.
   Remove the fritters from the oil and place them on a paper towel to absorb excess oil.
7. 7.
   Serve hot with chutney or sauce of your choice.

Treat your ingredients with care...

• Tapioca pearls — Ensure that the tapioca pearls are soaked well to achieve the desired texture. If the pearls are too dry, the fritters may turn out hard.
• Potatoes — Boil the potatoes until they are soft and easily mashable. This will help bind the ingredients together.
• Peanuts — Roast the peanuts until they are golden brown and then crush them coarsely. This adds a nutty flavor and crunch to the fritters.

Tips & Tricks

• Soaking the tapioca pearls overnight ensures they become soft and plump, resulting in a better texture.
• Adjust the spiciness by adding or reducing the amount of green chilies according to your preference.
• Serve the fritters immediately after frying to enjoy their crispy texture.
• Experiment with different dipping sauces like mint chutney, tamarind chutney, or sweet chili sauce for added flavor.
• For a healthier alternative, you can also bake the fritters in the oven instead of deep frying.

Serving advice

Serve the Crispy Tapioca Fritters hot as an appetizer or snack. They pair well with mint chutney, tamarind chutney, or tomato ketchup. Garnish with fresh cilantro leaves for an added touch of freshness.

Presentation advice

Arrange the golden fritters on a platter, garnished with cilantro leaves. Serve them alongside a bowl of chutney or sauce for dipping. The vibrant colors and crispy texture will make them visually appealing.