Crispy Fried Jengki Delight

1.Prepare the jengki by washing and cutting them into bite-sized pieces. Pat them dry with a paper towel to remove excess moisture.

2.In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix well until all dry ingredients are evenly combined.

3.Gradually add the cold sparkling water to the dry ingredients, whisking until you achieve a smooth batter. The batter should be thick enough to coat the jengki pieces without dripping off too much.

4.Heat vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 180°C (350°F). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.

5.Dip each piece of jengki into the batter, ensuring they are fully coated. Allow any excess batter to drip off before carefully placing them into the hot oil.

6.Fry the jengki in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes or until they are golden brown and crispy, turning occasionally for even cooking.

7.Once fried, use a slotted spoon to remove the jengki from the oil and place them on a plate lined with paper towels to absorb excess oil.

8.Serve the crispy fried jengki hot, optionally with a dipping sauce of your choice.