KOMPAS.com – Make fried foods often use the main ingredients of flour for coating.
In addition to flour there are also sago flour, tapioca flour and cornstarch which are commonly used for fried foods.
Check out the type of flour used for fried foods, quoted from the book “Various Fried Frames Drinking Tea” (2023) by Irma Marcella published by Kriya Pustaka.
Also read: 10 Gluten Free Flour that you should try in the kitchen
1. Wheat flour
Wheat flour is made from wheat seeds, flour itself has three types, namely low protein flour, moderate protein flour, and high protein flour.
Medium protein flour or known as multipurpose flour is suitable for making fried foods, martabaks, up to Cake.
While the flour is low for Cake Soft like a sponge cake, and Japanese cheese cake. High protein flour should be to make bread, noodles, donuts, and pasta.
Also read: How to Make Instant Seasoning Flour
2. cornstarch
Maizena flour made from endosprema corn seeds, is often used to make soup and sauce as a thickener.
Maizena flour can be mixed with flour and used as a crispy fried food coating.
Also read: The Secret to Cooking Crispy French French, Can Add Flour
3. Tapioca flour
Furthermore, there are tapioca flour made from cassava or often called starch. Tapioca flour has a clean white color and slippery texture.
Tapioca flour is the main ingredient in making cireng or crackers.
Also read: How to Make Fried Meatballs Without Flour, Simple Snack Recipe
4. Sago flour
As the name implies sago flour is made from sago trees, with a crisp and rough flour texture.
Sago flour is used as a raw material in making pempek, batagor, dumplings, and cheese sago cakes.
