These can be eaten on its own or serve with either a sweet chilli sauce or perhaps mayonnaise for evening tea snacks or as an appetiser. Reminds me of the cucur sold at Malay stalls or during tea time at school functions or at seminars. Really can't remember when was the last time I had this kind of fritters. Anyway, this one has more 'liao' and should be good, lol.
This is one of my favourite snacks but has been avoiding making them unless there are kids around to help me finish them. It can be quite addictive and sure good to go with a cup of tea. The texture is firm, corn kernels are crunchy and sweet, while the Chinese sausage contributes the flavour.
Recipe adapted from Yum Yum Magazine No. 103 with slight modifications
300 gm plain flour
300 ml water + 50 ml
150 gm canned corn kernels
1 pair of Chinese sausage [lap cheong] - diced
3 stalks spring onion - chopped
1 tsp salt
1/2 tsp pepper
1 tsp sesame oil
- Combine all the ingredients in a mixing bowl.
- Add in seasoning and mix well.
- Heat up oil in a wok or a sauce pan, drop in tablespoonful of mixture and deep fry until golden brown.
- Dish up and drained on kitchen paper.
- Serve immediately with sweet chilli sauce or mayonnaise.