Gorengan

Gorengan is an umbrella term for a category of Indonesian fried snacks. The name derives from goreng, meaning fried, and the plural form gorengan is used to refer to multiple fried items rather than a single dish. These snacks are a staple of Indonesian street food culture and are commonly sold by street vendors, warung stalls, and at markets. Gorengan is typically prepared by deep-frying battered or breaded ingredients until crisp and golden, usually served hot and often with a side of sambal or chili sauce.

Common varieties include pisang goreng (fried banana), ubi goreng or singkong goreng (fried sweet potato or cassava), tahu goreng (fried tofu), tempe goreng (fried tempeh), bakwan or bakwan jagung (vegetable or corn fritters), cimol (fried tapioca balls), and cireng (fried tapioca dough). Some stalls offer more complex items such as risoles (fried spring rolls), fried dumplings, or stuffed fritters. The ingredients and batters vary by region, and adapt to local tastes and available produce.

Preparation may involve slicing or shaping the ingredients, dipping in a seasoned batter (often with flour and/or rice flour, garlic, salt, pepper, and sometimes sesame or eggs), and frying in oil until crisp.

Gorengan is commonly eaten as a snack, accompaniment to a main meal, or a quick, portable food for on-the-go consumption. While popular and affordable, gorengan is high in fat due to deep frying, and oil quality and storage can affect flavor and safety.