Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup creamy peanut butter
- 1/2 cup milk
- 1 egg
- 1/2 tsp vanilla extract
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Candy thermometer (optional)
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, salt, and baking powder.
2. In a separate bowl, mix together the peanut butter, milk, egg, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and mix until well combined.
4. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
5. Using a small cookie scoop or spoon, drop the batter into the hot oil, making sure not to overcrowd the pot.
6. Fry the cucur for 2-3 minutes, or until golden brown and crispy.
7. Use a slotted spoon to remove the cucur from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Serve warm and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 2-3 minutes per batch
5. Temperature:
Oil temperature: 350°F (175°C)
Serving size:
Makes about 20-24 pieces
Nutritional information:
Calories per serving: 90
Total fat: 5g
Saturated fat: 1g
Cholesterol: 10mg
Sodium: 80mg
Total carbohydrates: 9g
Dietary fiber: 1g
Sugars: 3g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour or gluten-free flour can be used instead of all-purpose flour.
- Brown sugar or honey can be used instead of granulated sugar.
- Almond butter or other nut butters can be used instead of peanut butter.
- Soy milk or almond milk can be used instead of milk.
Variations:
- Add chocolate chips or chopped peanuts to the batter for extra flavor and texture.
- Drizzle melted chocolate or caramel over the finished cucur for a decadent treat.
- Use a different type of nut butter or jam for a different flavor profile.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy cucur.
- Use a small cookie scoop or spoon to make uniform-sized cucur.
- Don't overcrowd the pot when frying to prevent the cucur from sticking together.
Storage instructions:
Store leftover cucur in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the cucur in a preheated 350°F (175°C) oven for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the cucur on a platter with a side of peanut butter dipping sauce.
Garnishes:
Sprinkle chopped peanuts or chocolate shavings over the finished cucur for added texture and flavor.
Pairings:
Serve the cucur with a cold glass of milk or a hot cup of coffee.
Suggested side dishes:
Serve the cucur with fresh fruit or a side salad for a balanced snack.
Troubleshooting advice:
- If the cucur are too dense, try adding a bit more milk to the batter.
- If the cucur are too thin, try adding a bit more flour to the batter.
Food safety advice:
Make sure to use a candy thermometer to ensure the oil is at the correct temperature for frying to prevent foodborne illness.
Food history:
Cucur is a popular Malaysian snack that is typically made with flour, sugar, and water. This recipe adds peanut butter for extra flavor and protein.
Flavor profiles:
The peanut butter adds a rich, nutty flavor to the cucur, while the crispy exterior provides a satisfying crunch.
Serving suggestions:
Serve the cucur as a snack or dessert.
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