Crispy on the outside and light, airy on the inside, these anchovy fritters are best enjoyed with a homemade sweet, sour, and spicy dipping sauce. Made with fresh ingredients and proper frying technique for superior results.
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Adapted from a video by Che Nom
Cucur Bilis Special: Rangup di Luar, Lembut di Dalam!
red chililarge, finely chopped (use bird's eye chili if you prefer spicier)1
red oniondiced1
chiveswashed and coarsely chopped1 bunch
baking powder2 tsp
seasoning powder½ tbsp
sugar½ tbsp
saltto taste
fried anchovies1 handful
cold water180 to 200 ml
rice flour4 tbsp
garlicfor dipping sauce3 cloves
red chililarge, for dipping sauce3
bird's eye chilifor dipping sauce2
waterfor dipping sauce1¼ cups
sugarfor dipping sauce3 tbsp
vinegaror lemon juice0.25 to 0.33 cups
fish sauce1 tbsp
cornstarch slurryto thicken dipping sauce1 to 2 tbsp
Steps
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1
Prepare the anchovies: rinse about a handful of fried anchovies and drain well. Remove any heads or intestines to avoid bitterness.
2
Prepare the vegetables: dice the red onion, finely chop the large red chili, coarsely chop the washed chives, and coarsely shred the peeled carrot.
3
Make the dipping sauce: roughly chop garlic and chilies, blend with water (about 1 cup) to a coarse paste.
4
Pour the blended mixture into a pot, add 1.4 cups water, 3 tbsp sugar, vinegar (start with a small amount and adjust later), and 1 tbsp fish sauce.
5
Heat the sauce over medium heat while stirring occasionally. Taste and adjust sourness, sweetness, and spiciness to your preference.
6
To thicken the sauce, mix 1-2 tbsp cornstarch with a little water to make a slurry, then stir it into the sauce until reaching the desired thickness.
7
Heat the oil: warm oil in a wok to proper frying temperature. Test with the tip of a chopstick—when bubbles appear around it, the oil is ready.
8
Fry the anchovies in the hot oil, stirring gently until crispy. Drain and set aside.
9
Make the batter: combine 2 cups plain flour with spring onions, shredded carrot, chopped red chili, diced red onion, and chopped chives.
10
Add 2 tsp baking powder, 0.5 tbsp seasoning powder, 0.5 tbsp sugar, salt to taste, and 4 tbsp rice flour for extra crispness. Mix thoroughly.
11
Stir the crispy fried anchovies into the batter until well combined.
12
Gradually pour in 180-200 ml cold water while stirring, achieving a consistency that can be scooped with a spoon but not too thick or too thin.
13
Ensure the oil is sufficiently hot and deep enough for the fritters to be fully submerged. Heat over medium-high heat.
14
Use a spoon or your hand to gently drop spoonfuls of batter into the hot oil. Proper oil temperature prevents excess oil absorption.
15
Gently stir the fritters occasionally to prevent sticking. When the surface turns golden and appears almost dry, flip and fry the other side.
16
Fry until both sides are a beautiful golden brown with a crispy sound. Remove with a slotted spoon to drain excess oil.
17
Repeat the frying process with the remaining batter.
18
Serve the hot crispy anchovy fritters with the homemade sweet, sour, and spicy dipping sauce. The exterior is crispy while the interior remains light and airy.
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