How to Fry Perfect Cireng, Explosion-Free and Oil-Free

Kapanlagi.com - Cireng, short for "Aci Digoreng", is an iconic snack from Indonesia that is not only famous for its tempting crispiness but also its savory flavor that makes it addictive. However, frying cireng is not an easy task. There is a risk of explosion and oil absorption that can make the frying experience tense. If not careful, hot oil can splatter and endanger anyone nearby.

But don't worry! There are several effective techniques you can apply to ensure your cireng stays crispy and delicious without the drama of oil splatters. Let’s explore safe ways to fry cireng so they don’t explode and remain appetizing!

One valuable tip comes from Dhasilfa Raditya, a YouTuber who shares the secrets to frying cireng perfectly. According to him, the temperature of the oil is the key. "To prevent cireng from exploding, heat the oil over medium to low heat," he says.

By following the right steps, you can achieve perfect cireng—crispy on the outside, soft on the inside, and definitely safe to enjoy. Let’s prepare the ingredients and get ready to create a satisfying snack! Reported by KapanLagi.com from various sources, Tuesday (11/3/2025).

1. Why Can Cireng Explode When Fried?

The phenomenon of cireng exploding when fried is actually caused by a unique reaction between the starch in tapioca flour and high temperatures. When the oil reaches a very hot temperature, the water in the dough quickly turns into steam, creating pressure that can cause cireng to explode suddenly.

This happens because tapioca flour is rich in amylopectin, which when exposed to extreme temperatures, the water molecules trapped in the starch transition to steam suddenly. The trapped steam pressure continues to build up until it finds a way out, causing the cireng to "explode" and create splashes of hot oil that can be potentially dangerous.

2. Tips for Frying Cireng to Prevent Exploding

To keep your cireng safe and delicious when frying, check out these interesting tips:

1. First, make sure to use enough oil so that the cireng can expand perfectly.

2. Heat the oil over medium or low heat, as temperatures that are too high can cause the dough to react suddenly and potentially "explode."

3. It is best to add the cireng before the oil is too hot, so that the oil temperature can rise slowly and avoid unwanted incidents.

4. During the frying process, don't forget to turn the cireng to ensure even cooking and to prevent excess pressure on one side.

With these steps, your cireng will be safer and more delicious!

3. How to Fry Cireng So It Doesn't Absorb Too Much Oil

Want your cireng crispy without too much oil? Try this simple trick!

1. Start by frying on low heat so that the cireng cooks perfectly without absorbing excess oil, then increase the heat at the end to achieve the desired crispiness.

2. After frying, make sure to drain them well using paper towels or a wire strainer, so that the excess oil can be completely removed.

3. Remember, do not fry for too long; just 1-2 minutes after the cireng starts to puff up, and you’ll be ready to enjoy perfect cireng!

4. Common Mistakes When Frying Cireng

Frying cireng may seem easy, but there are many traps that can make the results far from perfect!

- First, if the oil is too hot from the start, the dough can get trapped in sudden air circulation, causing it not to puff up properly.

- Additionally, using too little oil can also be disastrous; the cireng will become hard and not crispy.

- No less important, don't forget to flip the cireng during the frying process, because if you don't, they can cook unevenly and absorb more oil.

Come on, check out these tips so that your homemade cireng is always delicious and appetizing!

5. Tips for Making Cireng Batter So It Doesn't Turn Hard

Who can resist the deliciousness of cireng that bursts in your mouth? However, cireng often ends up hard and less appetizing. To ensure your cireng remains soft and tasty, follow these important tips:

1. First, make sure the ratio of water to flour is correct, which is 200 grams of tapioca flour with 100 ml of boiling water.

2. Next, add a little wheat flour to make the texture softer and less chewy.

3. Don't forget to mix in 1-2 tablespoons of cooking oil into the batter for a softer result when fried.

4. Lastly, knead the dough just enough—don't overdo it—so your cireng remains chewy without the risk of becoming hard.

With these steps, your cireng is guaranteed to be mouthwatering!

6. How to Reheat Cireng to Keep It Crispy

If you have leftover fried cireng and don't want to miss out on the enjoyment, don't worry! There are some simple tricks to reheat it so it stays crispy and delicious. Try grilling it on a non-stick pan over low heat—this is a surefire way to restore crispiness without adding more oil. If you want a more practical method, just pop it in the microwave for 10-15 seconds. Alternatively, for a more perfect result, fry it briefly over low heat while adding a few drops of water to maintain moisture without making it too oily.

With these tips, your cireng will be delicious again and ready to pamper your taste buds! Happy trying!

(kpl/cyk)