Misro (Indonesian Palm Sugar Cassava Fritters)
Ingredients
- 250 g finely grated fresh cassava
- 75 g grated coconut meat
- Salt to taste
- 25 g gula melaka palm sugar, broken into small pieces
- Neutral vegetable oil for frying
Ingredients for 2 servings (350 g) · the original recipe
Method
- 1
Combine the cassava, coconut, and salt to form a dough.
- 2
Take a small scoop of the dough, and use your hands to roll it into a ball.
- 3
Use your thumb to make a divot in the ball, and pinch around it to make a pocket.
- 4
Insert a piece of the sugar into the pocket, then pinch the dough around it to fully enclose it.
- 5
Roll the finished dumpling in your hands to shape it into a ball again.
- 6
Heat enough oil for shallow- or deep-frying in a skillet or pot over medium heat. If you're monitoring the temperature, 350°F (180°C) is a good target.
Stovetop - 7
Gently place the dough balls in the oil, working in batches if needed to avoid crowding the pan. Fry on all sides, turning as necessary, until golden brown all over and cooked through.
Stovetop - 8
Use a slotted spoon or spider to remove the fritters from the oil. Drain them on a rack or paper towels.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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