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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To make cucur sayur, cut your vegetables into similar-sizes for even cooking. — Photos: SAMUEL ONG/The Star
Shred the red cabbage before simmering in milk to turn it blue.
Make a batter of self-raising wheat flour, rice flour, egg, and water seasoned with salt, pepper, sugar.
Toss the colourful medley of vegetables into the batter.
Grab a tongful of battered vegetables and lower them on to heated ladles to retain their shape while deep-frying in hot oil.
Serve cucur sayur with a condiment of bottled chilli sauce immediately after frying, or reheat in a medium-low oven for 10 minutes.
Prepare a variety of vegetables, such as bean sprouts, red chillies, shredded pumpkin, red cabbage, white onion and garlic chives.
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