When I was small, my aunt used to make lots of ‘cucurs’ (fritters) for evening tea. I never fancied them all that much, maybe because it was always available! Be it onion fritters, anchovies, or the medley of any vegetables she could find, this is also her ‘rescue’ breakfast as they are easy to make yet goes very well for anytime snack.
Memories can be overpowering, and I find myself recreating every single morsel that I used to have as a kid. Last weekend, stress-free with a long leisurely rainy afternoon ahead, those cucur found their place in my kitchen. They were great hit, with a hint of anchovy flavours and the sweet smell of onions. 
Dried anchovies are widely available all throughout Asia, but surprisingly during our long stint in England I could hardly find them except in Chinese supermarkets or Specialty stores. I think it is an acquired taste, as some like it yet some don’t. Chock full of proteins, do not underestimate this humble fish as it could easily provide high amount of Vitamin E, D, protein and polyunsaturated fat. I would go as far as saying that they are so heart-healthy, yet we hardly incorporate them in our diets as much as we should.
I have been enjoying too much deep fried snacks these days, thanks to AirFryer that the Hubs bought a while back. An impulsive purchase which has clocked its worth with our homemade French fries, beef patties, potato wedges, and even chicken tikka masala, all sans oil! Yes, not a drop of oil yet they taste divine. Unfortunately for these fritters, there is no better way but to deep fry them as given the slightly liquidy batter, they are certainly not suitable for Air Frying. Fret not, use canola oil and try not to enjoy those too often, but trust me, those tasty fritters are sure worth every drop of oil dripping from them.
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Cucur Ikan Bilis – Anchovy Fritters
- Total Time: 25 minutes
- Yield: 6-8 fritters 1x
Description
These crispy anchovy fritters are packed with flavor from dried anchovies and onions, making them a delicious snack or appetizer.
Ingredients
- 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 chili, sliced finely
- 1/2 tsp salt
- 1/2 tsp black pepper
- Water, as needed
- Canola oil, for deep frying
Instructions
- Grind the dried anchovies until they are almost a fine powder, or leave them whole if preferred.
- In a large mixing bowl, combine the plain flour, cooked rice, egg, diced red onion, ground or whole anchovies, chopped spring onions, sliced red chili, salt, and black pepper.
- Gradually add water to the mixture, stirring continuously, until it forms a thick pancake-like batter.
- Heat canola oil in a deep frying pan over medium-high heat.
- Once the oil is hot, carefully drop spoonfuls of the batter into the oil, frying in batches to avoid overcrowding.
- Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Remove the fritters from the oil and drain on paper towels to remove excess oil.
- Serve warm as a snack or appetizer.
Notes
- These fritters are best enjoyed fresh and warm.
- Use canola oil for a healthier frying option.
- If you prefer a milder flavor, reduce the amount of anchovies.
- Store leftovers in an airtight container and reheat in an oven to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Cuisine: Asian
Nutrition
- Serving Size: 1 fritter
- Calories: 150
- Sugar: 1
- Sodium: 300
- Fat: 6
- Carbohydrates: 20
- Fiber: 1
- Protein: 5
- Cholesterol: 30
If You Liked This Recipe, You’ll Love These
- Quinoa Fritters and Garlic Aioli
- Spiced Cauliflower Fritters
- Spring Quinoa Fritters with Peas and Mint
- Pineapple and Banana Southern-Style Fritters
Frequently Asked Questions
What are ikan bilis, and where can I buy them?
Ikan bilis are small dried anchovies widely used across Southeast Asia. The article notes they are “widely available all throughout Asia” but harder to find in Western countries, where Chinese supermarkets or specialty stores are the best sources. The recipe uses ½ cup of them and the flavor the author describes as an “acquired taste” — salty, savory, and very nutritious.
Should I grind the anchovies or leave them whole?
Step 1 says either way works: grind the dried anchovies until almost a fine powder for a subtler, more evenly distributed flavor, or leave them whole for more pronounced anchovy bites in the fritter. The notes also say you can reduce the amount if you prefer a milder flavor.
Why can’t I use an air fryer for these fritters?
The article addresses this directly: unlike some of the author’s other recipes that work well in an air fryer, these fritters have a “slightly liquidy batter” that is not suitable for air frying. Deep frying in canola oil is the only method that gives them their characteristic golden, crispy exterior.
