Anchovy Fritters
- Total Time: 15 mins
- Yield: 12 fritters
Description
Dried anchovies are common throughout Asia; although they might be trickier to find elsewhere, most Chinese supermarkets or specialty stores should carry them.
Ingredients
Units
- 1 cup (240 ml) plain flour
- 1/2 cup (120 ml) cooked rice
- 1 egg
- 1 red onion- diced finely
- 1/2 cup (120 ml) dried anchovies (ikan bilis)
- few sprigs spring onions-chopped
- 1 small red chilli- sliced finely
- 1/2 tsp salt
- 1/2 tsp black pepper
- Water as needed
- Canola oil for frying
Instructions
- Grind the anchovies until almost fine powder. You can omit this step and have whole anchovies instead.
- Mix all the ingredients together until well combined, add water and form thick pancake batter like consistency.
- Heat the oil. Spoon some batter into the hot oil and fry until golden.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Asian
Nutrition
- Serving Size: 3 fritters
- Calories: 210
If You Liked This Recipe, You’ll Love These
- Indian Lamb and Chickpea Fritters
- Crispy Paneer Pakoda Fritters
- Chorizo and Cheese Croquettes
- Dijon Mustard Chickpea Fritters
Frequently Asked Questions
What are dried anchovies (ikan bilis), and where can I find them?
Ikan bilis are small, dried anchovies widely used across Southeast Asian cuisines for their concentrated umami flavor. They are common throughout Asia but trickier to find elsewhere — most Chinese supermarkets or Asian specialty stores carry them. They come in small cellophane bags in the dried goods section.
Do I have to grind the anchovies into powder, or can I leave them whole?
Grinding the dried anchovies to almost a fine powder comes first, but you can absolutely skip it and use the anchovies whole instead. Ground anchovies distribute flavor more evenly through the fritter; whole ones give occasional salty, crunchy bites.
