These fritters are the savoury cousin of cekodok and are often traditionally done with more effort than what I have got listed here. I skipped the grated vegetables for a simpler version that is just as tasty and can be prepared in less than ten minutes. So jot this down for when you need a quick hunger fix!
1 cup of flour
Just over ½ cup water
½ teaspoon salt
1 red bird’s eye chilli (optional), de-seeded and chopped. Alternately, use regular red chilli or a ½ teaspoon chilli powder
1 spring onion, chopped
1 tablespoon of ikan bilis or small dried anchovies
Oil for deep or shallow frying
|Anchovies, chopped chillies, spring onions and salt in the batter.|
To prepare the batter quicker, use scissors to cut the chilli and spring onion. Whisk the water and flour together until it forms a smooth batter. Add all other ingredients to the batter and mix well. Heat some oil for frying in a pan on medium high heat.
Gently drop a spoonful of batter at a time into the oil and fry the fritters on both sides until golden; it should only take a minute or two on each side. Remove from heat and drain off excess oil with kitchen roll. Cucur ikan bilis is best served with chilli sauce or ketchup.
Tip: The batter keeps for a couple of days, so any extra mixture can be saved for another day.