How to Fry Rempeyek So That It Turns Out Thin and Even Without Being Thick on One Side

Kapanlagi.com - Who can resist the deliciousness of rempeyek? This crispy snack is not just a side dish but can also be the star of the dining table. Made from rice flour combined with various tempting fillings such as peanuts, dried shrimp, and anchovies, rempeyek offers a savory taste that is addictive!

However, there is one challenge often faced by rempeyek lovers: achieving a thin and even texture. Many people struggle to fry rempeyek perfectly. The result? Often, there are parts that are thick and not cooked well. Instead of getting a tempting crunch, what appears is chewy rempeyek because the flour hasn't cooked perfectly.

Do you also often experience similar problems when frying rempeyek? Don't worry! KapanLagi.com has summarized from various sources, Thursday (27/3/2025) about some simple tricks you can try to make your rempeyek thin and even. Let's check out the tips and make your rempeyek the perfect snack!

1. Tips for Frying Rempeyek to Achieve a Thin, Even, and Crispy Shape

To create thin and perfect rempeyek, frying technique plays a crucial role. Avoid pouring the batter at the edge of the pan, as this often leads to inconsistent thickness of the rempeyek. As a solution, use a preheated stainless steel spatula; pour the batter on it, spread it carefully, and then release it into the hot oil. With this method, you will achieve crispy and even rempeyek.

2. Why Is the Shape of Rempeyek Often Uneven?

When creating rempeyek, pouring the batter at the edge of the pan often results in an imperfect shape. The edges that hit the heat first become crispy and thin, but unfortunately, the center that directly plunges into the oil often clumps together and becomes thicker, creating an interesting contrast between the crispy texture and the denser parts.

3. Using a Stainless Steel Spatula: The Solution for Thin, Even Rempeyek

Want thin and crispy rempeyek? Try this clever trick using a stainless steel spatula! This tool will make it easy for you to spread the batter perfectly, ensuring every part of the rempeyek is free from lumps and unwanted thickness.

4. How to Use a Spatula to Shape Rempeyek

In this initial step full of tricks, prepare the spatula and hot oil as your main weapons! Dip the spatula into the hot oil to prevent sticking while you work. By soaking the spatula beforehand, you will find it easier to handle the tempting rempeyek batter. Once the spatula is ready, pour the rempeyek batter and spread it out perfectly. Now, it's time to submerge the spatula into the hot oil, let the rempeyek harden and detach itself.

5. The Right Time to Fry Rempeyek to Perfect Doneness

Frying crispy and delicious rempeyek requires a touch of patience, where each side must be fried for 2-3 minutes, depending on the thickness of the batter and the temperature of the oil used. Make sure your rempeyek reaches the perfect dry level with a tempting golden-brown color. Don’t forget to flip it carefully to ensure even cooking.

6. Dealing with Soggy Rempeyek After Frying

After frying, keeping the rempeyek crispy is the key! Be sure to store the rempeyek in an airtight container or a closed jar after it has completely cooled. This way, its crispy texture will last longer, allowing you to enjoy its deliciousness without worrying about it becoming soggy.

7. FAQ: Common Questions About Frying Rempeyek

Have you ever wondered why rempeyek fried at the edge of the pan is often thicker in the middle? It turns out that when the batter falls into the hot oil, the middle tends to clump together, making it thicker than the edges. To achieve thin and crispy rempeyek, using a stainless spatula is the key! This spatula helps to spread the batter perfectly, avoiding troublesome clumps. Don’t forget, soaking the spatula in hot oil before use is also very important; this prevents the batter from sticking, making the process of shaping and releasing the rempeyek easier. The ideal frying time is about 2-3 minutes per side, depending on the thickness of the batter and the oil temperature, until the rempeyek is golden brown and dry. After frying, store the rempeyek in an airtight container or a closed jar after cooling, to keep it crispy and avoid moisture that can make it soggy.

(kpl/lfz)