Cucur Bilis Kentang (Malaysian Anchovy and Potato Fritters) 🥔🐟

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Introduction

Cucur Bilis Kentang is a popular Malaysian snack made with dried anchovies, grated or thinly sliced potatoes, onions, and fresh herbs mixed into a seasoned flour batter. The fritters are deep-fried until golden and crispy on the outside while remaining tender and flavorful inside.

Also known more broadly as cucur or jemput-jemput, these savory bites are easy to prepare with everyday ingredients. The combination of salty anchovies, soft potatoes, and fragrant onions makes them perfect for afternoon tea, family gatherings, or a quick snack. Serve them hot with sweet chili sauce for a delicious balance of savory and sweet flavors.

Origin and Cultural Significance

Cucur is part of Malaysia’s broader tradition of simple, freshly fried snacks. Different versions are prepared with ingredients such as onions, vegetables, seafood, or dried anchovies, depending on regional preferences and family recipes.

Cucur Bilis Kentang combines the familiar flavor of ikan bilis—small dried anchovies commonly used in Malaysian cooking—with potatoes and aromatic ingredients. Similar fritters are enjoyed throughout Southeast Asia, where fried snacks are often served with dipping sauces and shared during casual meals or gatherings.

Ingredients

For the Fritters

  • 2 cups all-purpose flour
  • ½ cup dried anchovies (ikan bilis), rinsed and drained
  • 1 medium potato, peeled and finely grated or julienned
  • 1 medium red onion, thinly sliced
  • 1 handful Chinese chives or green onions, cut into 1-inch pieces
  • ½ teaspoon turmeric powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt, or to taste
  • 1½–2 cups cold water, added gradually
  • Vegetable oil, for deep-frying

For Serving

  • Sweet chili dipping sauce
  • Fresh sliced chilies, optional
  • Lime wedges, optional

Optional Additions

  • Fresh red chilies: Add finely chopped chilies to give the fritters a spicy kick.
  • Carrots: Mix in grated carrots for extra color and a slightly sweet flavor.
  • Cabbage: Add finely shredded cabbage for more texture.
  • Garlic: Include one or two minced garlic cloves for a deeper savory taste.
  • White pepper: Add a small pinch for gentle warmth.
  • Coriander leaves: Stir in chopped fresh coriander for a fragrant finish.
  • Rice flour: Replace a small portion of the all-purpose flour with rice flour for a crispier texture.

Tips for Success

  • Drain the anchovies well: Excess water can make the batter too loose. If the anchovies are very salty, rinse them thoroughly and drain them before use.
  • Prepare the potato finely: Finely grated or thinly julienned potato cooks more evenly than large chunks.
  • Control the water carefully: Start with 1½ cups and add more only as needed. The batter should be thick enough to hold together when dropped into the oil.
  • Avoid oversalting: Dried anchovies can be naturally salty, so taste a small cooked fritter before adding more salt to the remaining batter.
  • Let the batter rest: A 10–15-minute rest helps the flour hydrate and allows the ingredients to combine evenly.
  • Maintain the oil temperature: Aim for approximately 350°F (175°C). Oil that is too cool can make the fritters greasy, while excessively hot oil can brown the outside before the potato cooks through.
  • Fry in small batches: Overcrowding lowers the oil temperature and prevents the fritters from becoming evenly crisp.
  • Keep the fritters small: Heaping tablespoons of batter cook more evenly and are easier to turn.
  • Drain properly: Place the cooked fritters on a wire rack or paper towels to remove excess oil.
  • Serve fresh: These fritters are at their crispiest immediately after frying.

Instructions

Step 1: Prepare the Ingredients

  1. Rinse the dried anchovies and drain them thoroughly. If they are particularly salty, rinse them a little more thoroughly.
  2. Peel the potato and grate it finely or cut it into thin julienne strips.
  3. Thinly slice the red onion and cut the Chinese chives or green onions into 1-inch pieces.
  4. Pat the ingredients dry if they contain excess moisture.

Step 2: Mix the Dry Ingredients

  1. In a large mixing bowl, combine the all-purpose flour, baking powder, turmeric powder, and salt.
  2. Whisk thoroughly to distribute the seasonings evenly throughout the flour.

Step 3: Add the Anchovies and Vegetables

  1. Add the dried anchovies, prepared potato, sliced red onion, and chopped chives to the flour mixture.
  2. Stir until the ingredients are evenly distributed.
  3. Break up any clumps of potato so the fritters will cook consistently.

Step 4: Prepare the Batter

  1. Gradually pour in 1½ cups of cold water while stirring.
  2. Mix until a thick, spoonable batter forms.
  3. Add a little more water if the mixture is too stiff, stopping when it holds together without becoming runny.
  4. Let the batter rest for 10–15 minutes.

Step 5: Heat the Oil

  1. Pour enough vegetable oil into a wok or heavy-bottomed saucepan to reach a depth of approximately 2 inches.
  2. Heat the oil over medium to medium-high heat until it reaches about 350°F (175°C).
  3. If you do not have a thermometer, test with a small drop of batter. It should sizzle immediately and rise gradually to the surface without browning too quickly.

Step 6: Fry the Fritters

  1. Carefully drop heaping tablespoons of batter into the hot oil.
  2. Leave enough space between the fritters so they can cook evenly.
  3. Fry for approximately 3–5 minutes, turning occasionally, until golden brown and crisp on all sides.
  4. Check that the potato is tender and the centers are fully cooked before removing the fritters.
  5. Transfer the cooked fritters to a wire rack or a paper towel-lined plate.
  6. Repeat with the remaining batter, allowing the oil to return to temperature between batches.

Step 7: Serve and Enjoy

  1. Arrange the hot fritters on a serving plate.
  2. Serve immediately with sweet chili dipping sauce.
  3. Add fresh chilies or lime wedges on the side if desired.

Description

Cucur Bilis Kentang offers a delicious combination of crispy edges and a soft, savory center. The dried anchovies contribute a distinctive salty, umami-rich flavor, while the potato adds tenderness and substance. Red onion and fresh chives bring sweetness and fragrance, and turmeric gives the fritters their attractive golden color.

Every bite delivers a satisfying contrast of textures, especially when paired with sweet chili sauce. These fritters are best enjoyed hot, when the outside is crisp and the inside remains tender.

Nutritional Information

Approximate values per serving, assuming the recipe makes 6 servings and accounting for some oil absorption:

  • Calories: 250–350
  • Protein: 7–12 g
  • Carbohydrates: 30–40 g
  • Fat: 10–18 g
  • Fiber: 2–4 g
  • Sodium: 400–800 mg

Actual values depend on the amount of oil absorbed, the saltiness of the anchovies, portion size, and whether dipping sauce is included.

Recipe Details

  • Prep Time: 20 minutes
  • Resting Time: 10–15 minutes
  • Cook Time: 20–30 minutes, depending on batch size
  • Total Time: Approximately 50–65 minutes
  • Yield: Approximately 20–24 fritters
  • Servings: 4–6
  • Cuisine: Malaysian
  • Course: Snack, appetizer, or side dish
  • Cooking Method: Deep-frying
  • Difficulty: Easy

Conclusion

Cucur Bilis Kentang is a simple yet flavorful Malaysian snack that transforms everyday ingredients into crispy, golden fritters. The savory anchovies, tender potatoes, and aromatic vegetables create a satisfying combination that is easy to customize with additional herbs, vegetables, or chilies.

Whether served as an afternoon snack, a party appetizer, or a side dish, these fritters are a delicious way to bring Southeast Asian-inspired flavors to your table.

Recommendation

Serve the fritters fresh from the pan with sweet chili sauce, spicy sambal, or another favorite dipping sauce. They also pair well with hot tea or a light vegetable soup.

For leftovers, allow the fritters to cool before placing them in an airtight container and refrigerating for up to 3 days. Reheat them in an oven or air fryer at 350°F (175°C) until hot and crisp, usually about 5–10 minutes depending on their size. Avoid microwaving if you want to preserve their crispy exterior.

You can prepare the vegetables ahead of time, but for the best texture, mix the batter shortly before frying. If the batter becomes watery as it rests, stir it well and add a small amount of flour if needed.

Embracing Healthful Indulgence

These fritters provide carbohydrates from potatoes and flour, along with protein and minerals from dried anchovies. To make the meal more balanced, serve them with a fresh cucumber salad, leafy greens, or steamed vegetables.

For a less oily alternative, cook small portions in an air fryer using a light coating of oil, keeping in mind that the texture may differ from traditional deep-fried cucur. You can also add extra vegetables to the batter for more variety.

Enjoy Cucur Bilis Kentang as an occasional savory treat, balancing its crispy, comforting appeal with fresh accompaniments and sensible portions.

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