*Prepared by Yullie, our Indonesian helper*
- 140 Grams Maida / All-purpose Flour
- 2 tablespoons Rice Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 1/4 teaspoon Sugar
- 250 ml Ice-Cold Water
- 150 Grams Carrots (shredded)
- 25 Grams Sweet Corn Kernels
- 25 Grams Green Beans
- 1 Small Onion (thinly sliced or diced)
- 1 Stalk Green Onion (finely chopped)
- 20 Grams Dried Shrimp (omit for vegan/vegetarian version)
- She elaborate quite a bit in her crispy batter that stays crispy recipe. Not advisable to use a batter that contains egg for fritters because they don’t stay crispy for long.
- Use ice-cold water - The batter stays crispy much longer when you use ice-cold water as it slows down the development of gluten and the batter will not absorb too much oil.
- Do not over stir the batter - It is totally fine to have a lumpy batter. As long as you don’t see any more loose flour, stop stirring, the more you stir, the more the gluten is going to develop and you will end up with very soggy gummy fried fritters.
- The temperature of the oil - The perfect temperature for frying these cucur sayur is around 350 F (180 C). Too low and the fritters will be very greasy. Too high and the fritters will get burn and the fritters won’t be cooked through on the inside
CRISPY CUCUR/BAKWAN SAYUR
- Prepare the batter only when you are ready to fry.
- Mix both flours, sugar, salt, pepper, and baking powder 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. Stir in the vegetables and aromatics. Stir until just combined and you don’t see any more loose flour but lumps are totally acceptable here.
Deep Frying The Fritters
- If you dip a skewer into the oil, there will be bubbles around the skewer. The oil is ready. 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, or the ladle, dip them in the hot oil for about 30 seconds.
- Fill up the ladle with the batter veggie combination.
- 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.
- If you fry the cucur/bakwan sayur at the right temperature using this batter, they stay crispy for few hours to the least. If they don’t, chances are you could be over stirring your batter and the oil temperature is not hot enough that you end up with soggy fritters.
- Serve hot with your favorite chilly sauce.
- Preparation: 20 min
- Cooking: 20 min
- Ready in: 40 min
- 15 Adults