Cuisine: Indonesian Chinese, Malaysian, Singaporean
Prep Time: 20 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 40 minutesminutes
Servings: 15-18 pieces
Calories: 198kcal
Author: Marvellina
I'm sharing with you how to make vegetable fritters that are popular in Southeast Asia countries. Known as bakwan sayur in Indonesian and cucur sayur in Malaysia and Singapore. You can use whatever shredded vegetables you like and I'm also sharing tips on how to get crispy fritters (rangup/renyah). You can also use your sourdough discard to make cucur sayur.
Preheat oil over medium heat in a heavy-bottom pot, about 2 inches high. Soak the dried shrimp in warm water for 15 minutes or until soft. Cut it up into smaller pieces
Prepare batter only when you are ready to fry:
Mix both flours, sugar, salt, chicken powder, ground pepper, and baking powder (or baking soda if using sourdough discard) in a large mixing bowl. Whisk to mix. Pour in ice-cold water and stir until just combined but still lumpy. DO NOT over stir the batter. The batter will be thick but will drop down when you lift it up
Stir in the vegetables and aromatics and again stir until just combined and you don't see any more loose flour but lumps are totally acceptable here
Deep-frying:
If you have a deep-fryer thermometer, you can measure to make sure oil temperature is 350 F (180 C). If you dip a skewer into the oil, there will be bubbles around the skewer. The oil is ready. You can also drop a small amount of batter into the oil and it should bubble up and sizzle immediately
You can fry the cucur or bakwan sayur using a ladle as a mould if you like or fry directly without any mould. If you want to use mould, in my case, the ladle, dip them in the hot oil for about 15-20 seconds and then fill up the ladle with the batter veggie combination and dip it into the oil to fry. It may release on its own or you can use a spoon to help the fritter releases from the ladle and continue frying in the oil until golden brown and crispy
Remove from the oil and put an absorbent paper towel. You can keep them warm in the oven place on a rack to keep them crispy
Continue frying the rest and if you use the mould, remember to dip them in the hot oil before each frying