KOMPAS.com – Bakwan is one of the favorite fried foods that often accompanies breaking the fast with risol.
However, we often feel throat discomfort after eating bakwan that is too oily. This can be avoided with a few simple tricks when frying bakwan at home.
Here are four ways to produce bakwan that is crispy, not greasy, and still healthy:
Also read: How to Clean up Cooking Oil Spills on the Floor
1. Make sure the oil is hot
A common mistake that often occurs when frying bakwan is putting it in oil that is not yet hot.
If the oil is not hot enough, the bakwan will absorb more oil, so the end result will be oily.
The solution, make sure the oil is really hot before starting frying. You can test it by dipping a little dough. If the mixture immediately foams and floats, it means the oil is ready to use.
2. Use medium heat
The choice of fire size greatly influences the texture and oil content of the bakwan. Frying over low heat means the bakwan is just submerged in oil for a long time, so it absorbs more oil.
Illustration of a gas stove, gas stove fire. On the other hand, too big a fire can burn the outside of the bakwan, while the inside is still raw.
Use medium heat to ensure the bakwan cooks evenly. If you want crispier results, reduce the heat when the bakwan starts to dry, but not from the start of the frying process.
Also read: The potential for used cooking oil is almost 1 million kilo liters, it can be used as biofuel
3. Avoid stacking the bakwan when draining it
After removing the bakwan from the oil, avoid stacking them in one place. Stacking the bakwan causes the oil from the fried food above to seep into the fried food below, so that some of the bakwan become soggy and oily.
Illustration of shrimp fritters. Use a sieve that is large enough and arrange the position of the bakwan so that they don’t overlap each other. This way, the oil can drain optimally, and all the bakwan remains crunchy.
4. Use oil-absorbing wipes
After draining, place the bakwan on a paper towel that can absorb oil. However, don’t forget to replace the tissue if it is full of oil. A tissue that is wet with oil will not effectively absorb the oil from the next bakwan.
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By changing the paper towels regularly, you can ensure that the bakwan remains dry and crispy.
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