Tempeh Fritters (Tempe Mendoan)
Tempe mendoan Say it: TEM-peh men-DOH-an
Tempeh mendoan is a beloved street snack from the Banyumas region of Central Java, especially around Purwokerto. Thin slices of tempeh are dipped in a garlicky, coriander-scented batter with scallions, then shallow-fried until the coating is just set rather than crisp. That soft, slightly limp batter is the point: it stays tender against the nutty tempeh. Mendoan is eaten warm, often in the afternoon, with a sharp, sweet soy sambal kecap for dipping. It is simple, savory, and deeply comforting.
Tempeh Fritters (Tempe Mendoan)
Tempe mendoan
Pronounced TEM-peh men-DOH-an
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Tempeh and batter
Sambal kecap
Frying
Method
For the sambal kecap, stir the sweet soy sauce, chilies, shallots, and lime juice together in a small bowl. Set aside so the flavors mingle while you fry.
Whisk the all-purpose flour, rice flour, tapioca starch, garlic, ground coriander, salt, and turmeric in a mixing bowl until evenly combined.
Pour in the water gradually, whisking to a smooth batter about as thick as thin pancake batter, adding the extra splash if needed. Stir in the scallion and let the batter rest for 10 minutes.
Pat the tempeh slices dry with paper towels. Heat the oil in a deep 10-inch (25 cm) skillet over medium heat until a drop of batter sinks briefly and then rises with a gentle sizzle, about 330°F (165°C).
Stir the batter, then dip one tempeh slice at a time, coating it thinly and letting the excess drip back into the bowl. Lower it carefully into the hot oil.
Fry in batches, without crowding, for 1 to 2 minutes per side, until the batter is pale golden and just set but still soft. Do not let it turn deep brown or crisp.
Lift the mendoan out with a slotted spatula and drain briefly on a wire rack. Serve warm with the sambal kecap.
Regional variants
Some cooks prefer a crisper version and fry the battered tempeh longer at a higher temperature, but traditional mendoan is soft and pale.
Cook's notes
- Keep the oil at a moderate temperature; if it is too hot, the batter browns before the tempeh warms through and loses the soft mendoan texture.
- Slice the tempeh thinly and evenly so each piece cooks through in the brief frying time.
- Mix the batter just before frying and stir it often, since the rice flour and starch settle at the bottom.
Serve with
Warm with sambal kecap, or as a side with rice and vegetables.
Make ahead and storage
Best eaten immediately; the batter can be mixed up to 1 hour ahead and the tempeh sliced a day ahead, but fried mendoan softens quickly.
