These fried tempeh fritters are coated in rice flour and are called as Mendoan. One of my favorite fritter to buy at street vendors while living in Central Java 😀
The Javanese would slice the tempeh super thin to make Mendoan, but I don’t as I see how it would soak too much oil while frying should you slice the tempeh super thin. If you can get a hold of fresh tempeh, it is best for the fritters, rather than frozen tempeh. I make my own tempeh, so result obviously close to authentic Mendoan (not too authentic as I did not slice them super thin!).
Here is the recipe 😀
- 1 block of tempeh, sliced (thin if you like it like the real Javanese would do)
- 2 green onion, sliced
- 250 ml (up to 300 ml)
- 8 tbsp all purpose flour
- 4 tbsp rice flour
Spices - 4 candlenuts (there is no subs to these. I tried with Brazil nuts, not the same flavor) – available online or try Chinatown!
- 3 garlic
- 1 tsp ground coriander
- a pinch of white pepper powder
- salt to taste and all purpose seasoning to taste (such as Vegeta brand or Royco if you are in Indonesia)
- Combine dry ingredients and spices, stir in water and green onion
- Heat enough cooking oil on medium heat
- Coat tempeh slices generously in the mixture and fry, turning once (so it won’t soak too much oil)
- Drain on paper towel and serve warm
So good, seriously, but I love fritters, and do not really mind fried stuff, although yes, I would love it when they are not too soaked hahah
Thanks for looking!
Tempe Mendoan
Servings: 0
Ingredients
- 1 block of tempeh sliced (thin if you like it like the real Javanese would do)
- 2 green onion sliced
- 250 ml up to 300 ml
- 8 tbsp all purpose flour
- 4 tbsp rice flour
Spices
- 4 candlenuts there is no subs to these. I tried with Brazil nuts, not the same flavor – available online or try Chinatown!
- 3 garlic
- 1 tsp ground coriander
- a pinch of white pepper powder
- salt to taste and all purpose seasoning to taste such as Vegeta brand or Royco if you are in Indonesia
Instructions
- Combine dry ingredients and spices, stir in water and green onion
- Heat enough cooking oil on medium heat
- Coat tempeh slices generously in the mixture and fry, turning once (so it won’t soak too much oil)
- Drain on paper towel and serve warm
