Bandung-style batagor recipe: ranked No. 2 among the world's fried foods in TasteAtlas 2026

Batagor, a Bandung snack whose name means fried fish-and-tofu dumplings, has just received some good news. According to detikFood, TasteAtlas 2026 ranked it No. 2 on its Top 100 Deep-fried Dishes in the World 2026 list, with a score of 4.4 out of 5. As someone who loves fried snacks, I wanted to write down the recipe after reading this.

The recipe comes from the writer Yenny Mustika Sari. It serves 2 and is easy to make. The dough needs 200 grams of tapioca flour, 150 grams of wheat flour, 1 block of white tofu cut into cubes, 1 egg yolk, a little stock powder, and 2 stalks of spring onion sliced thin. The ground seasoning is 4 shallots, 2 cloves of garlic, half a teaspoon of ground white pepper, and a pinch of salt and sugar.

For the peanut sauce, fry 3 red chilies, 2 cloves of garlic, and a handful of peanuts first. Then grind them with 1 tablespoon of palm sugar, salt, sugar, and a little water.

To make it, soak the tofu in salted water for 5 minutes. Grind the seasoning finely and mix it with the wheat flour, tapioca flour, spring onion, and egg yolk. Add water little by little and stir until the batter thickens and becomes slightly sticky. Heat the oil over medium heat, coat the tofu in the batter, fry until golden and cooked through, then drain. Serve with the peanut sauce, sweet soy sauce, and sambal.

The article also has a practical tip: the batter can be made without fish to keep things simpler. I think that suits home cooking well, and it is worth trying this weekend, especially for anyone who lives far from Bandung and misses the snack.

Source: detikFood