TEMPEH FRITTERS/CUCUR TEMPEH RECIPE

Fritters or cucur  are popular in Malaysia, Singapore and Brunei normally fried in hot oil serve during breakfast or tea time like this Tempeh Fritters/Cucur Tempeh.

With just a basic ingredients of flour, water and salt, you can make them sweet or savory.   Other variations include  prawn,chicken or meat to the batter.

For vegetarian omit the  eggs and  include veggies like carrot, bean sprout, potato, tofu and many more. Mine use tempeh (fermented soya bean cake) instead,

Use self rising flour if you  have but omit the baking powder.  Omit chili powder or reduce it according to your preference.

When frying the Tempeh Fritters/Cucur Tempeh, use a medium heat so it  doesn't turn brown fast but inside still uncooked.   Also  do not crowd the pan, give room for you to turn them if one side turns golden.

Serve with chili or tomato sauce but I prefer to eat them as it is.

Other snack recipes your might want to try:

Vegan Homemade Doughnuts

Egg Curry Puffs from scratch

Braided Masala Bread

TEMPEH FITTERS/CUCUR TEMPEH RECIPE
Serves  :  2-4

2 cups plain flour

1 tsp baking powder

3/4  tsp salt

2 tempeh crumbled

1 big onion minced

3 red chili minced

1 egg

1 cup warm water

3 tablespoon chopped cilantro

oil for frying

DIRECTIONS

Whisk together flour, baking powder and salt in a mixing bowl.

Add in tempeh, onion, chili, cilantro  and an egg. Stir well.

Mix the ingredients with water little by little until well blended.

Heat oil,  drop a tablespoon of batter in hot oil.  Fry until golden  brown.    .

Remove and place on kitchen towel to absorb excess oil.

Ready to serve with chili sauce.

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