Singaporean-Malaysian🍞 Bread & bakery

Roti Fritters (Cucur Roti)

Name: Roti Fritters (Cucur Roti)
Total time: 30 min
Cuisine: Singaporean-Malaysian
Ingredients: 6 sandwich bread; ½ cup spring onion; ½ onion; ½ cup grated carrot; 2 red chilli; 1 bowl bean sprouts; 50 g anchovies; to taste salt; 1-2 tbsp sugar; ½ tbsp chicken stock powder; ½ tsp turmeric powder; 2 tbsp limestone water; 1 tsp baking powder; 1½ cups plain flour; ~¼ cups water; 3-4 red chilli; 2 tbsp sugar; 1 cup water; 3 garlic; 2-3 tbsp chilli sauce; ~2-3 tbsp calamansi lime juice; 2-3 tbsp cornstarch slurry; 1 tbsp fish sauce

⏱ 30 min

Crispy fritters made from near-expiry sandwich bread. Softened bread is mixed with spring onion, red chilli, bean sprouts and anchovies, then fried until golden and crispy outside yet tender inside. Served with homemade garlic dipping sauce, this is a perfect snack that helps reduce food waste.

Adapted from a video by Che Nom

Roti nak expired kita buat cucur, rangup & sedap.

Watch on YouTube

Ingredients

sandwich bread6
spring onion½ cup
onion½
grated carrot½ cup
red chilli2
bean sprouts1 bowl
anchovies50 g
saltto taste
sugar

Steps

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1
Tear the sandwich bread into pieces and place in a bowl. Add a small amount of water to soften the bread, being careful not to add too much or it will become mushy. Gently press to help the bread absorb the moisture evenly.
2
Chop spring onions (including the white parts), remove seeds from red chillies and cut finely, dice the onion, grate the carrot, rinse the bean sprouts and remove dark skins, and roughly pound the anchovies.
3
Crush the softened bread into fine crumbs using a pestle or hand. Add salt, sugar, chicken stock powder, grated carrot, diced onion, spring onion, red chilli, bean sprouts and pounded anchovies. Mix everything together thoroughly.
4
Add chicken stock powder and plain flour a little at a time, mixing until the batter reaches the right consistency. Optionally add turmeric powder and limestone water for flavour and texture.
5
Roughly chop red chillies and garlic, blend with 1 cup of water until coarsely crushed. Pour into a pot and heat. Add chilli sauce and sugar, bringing to a boil.
6
Add calamansi lime juice for sourness, then cornstarch slurry to thicken the sauce. Season with fish sauce and salt to taste. Bring back to a boil, then remove from heat.
7
Stir the baking powder into the bread mixture to make the fritters light and airy when fried. Use a spoon to portion the mixture into bite-sized dollops.
8
Wait for the oil to be sufficiently hot before frying. Spoon the batter into the hot oil, and flip only once the edges begin to turn golden. Do not flip too early or the fritters will break apart. Continue frying until golden and crispy.
9
Once the colour is even, increase the heat for about 30 seconds to prevent excess oil absorption, then quickly remove and drain on paper towels.
10
Repeat the frying steps until all the batter is used. Serve hot with the homemade garlic dipping sauce.

Roti Fritters (Cucur Roti)

Ingredients

Steps

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