Flavourful fritters perfect for teatime


To make cucur sayur, cut your vegetables into similar-sizes for even cooking. — Photos: SAMUEL ONG/The Star

IN THE middle of the afternoon when the lunch spread had finished, our canteen operator used to prepare cucur sayur or vegetable fritters for afternoon tea.

It was one of the most popular snacks here and an after-lunch queue would form to pick out the cucur sayur from the basket the moment they emerged from the wok. I remember many times when we arrived late and the snack would be gone even before teatime.

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