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Ready to get cooking? Here’s a basic **Loncis Singkong** recipe to get you started. First, let's prep the cassava. Peel the cassava and rinse it thoroughly to remove any dirt or debris. Then, using a grater or a food processor, grate the cassava into fine shreds. This is a crucial step, as the fineness of the cassava will affect the final texture of the Loncis Singkong. Next, in a large bowl, mix the grated cassava with the salt, ground coriander, turmeric, and any other spices you’re using. Make sure everything is well-combined. Then, add the all-purpose flour. Mix it well until everything is evenly distributed. The mixture should hold together without being too dry or too wet. If needed, add a little water, one tablespoon at a time, to reach the right consistency. Don't add too much water at once, or the mixture will become too soggy. Heat up your cooking oil in a deep fryer or a large pot over medium-high heat. The oil should be hot enough to fry the Loncis Singkong to golden perfection. To test the oil's temperature, you can drop a small amount of the cassava mixture into the oil. It should sizzle and float to the surface immediately. Once the oil is ready, carefully drop spoonfuls of the cassava mixture into the hot oil. Don't overcrowd the pot, or the temperature of the oil will drop, and the Loncis Singkong won't cook evenly. Fry the Loncis Singkong in batches until they turn golden brown and crispy, about 3-5 minutes per batch. Use a slotted spoon to remove the fried Loncis Singkong from the oil and transfer them to a plate lined with paper towels to drain excess oil. The paper towels will absorb the oil and prevent your Loncis Singkong from becoming soggy. Serve the Loncis Singkong hot, while they’re at their crispiest, and enjoy! They are delicious on their own or served with a dipping sauce of your choice. A simple chili sauce or sweet and sour sauce works perfectly.
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