Cucur Jagung/ Corn Fritters

A good friend of mine gave me some fresh sweet corns not long ago, and it reminds me of the good old times where I used to plant corns behind my house when I was a little girl.

Corns are practically easy to plant and they grow very fast. It usually takes only 2 weeks for the plant to be fully grown and the corns would be ready for plucking.

I could still remember the sound of the plants growing back then. It would sound ‘prakk prakkk prakk’ at night, and the next day when I inspect on it, it would be much taller than the day before.

I used to harvest corns from the backyard when it’s ready for harvesting, and I would usually roast the corns on the spot to enjoy it with some cheeky rascals my age. The corns would be plentiful, and my mum would often boil it, make soup out of it or make fritters out of it.

I’ve made some soup out of the sweet corns given to me by my friend for dinner and some fritters out of it for tea time, and it’s a hit with my family, and I thought I’d share the recipe with you guys.

It’s pretty simple, really, and if I can make it, you can too. It’s a frugal food, and like many frugal foods, corn fritters or locally known as cucur jagung doesn’t need elaborated or expensive ingredients. Everyone can afford it.


1 sweet corn

250 gram of flour



Anchovies/shrimps (optional)

Cooking oil

First, cut out the corn from the cob. Then, toss it into a bowl along with flour and some waterร‚ย  and mix til it became a smooth batter. Toss in some anchovies or dried shrimps if you prefer.

Add salt to taste, and deep fry it til golden. Serve while it’s hot. Goes well with chilli sauce, tomato sauce as well as peanuts sauce(kuah kacang).

Preparation time: 15 minutes

Cleffairy: Allow yourself the simple pleasure of life, for simple pleasure could bring joy that money cannot buy. Thank you my friend, for the sweet corns. It brings back good memories to my clotted brain.


    • Cleffairy says:

      Yea… it takes 2-4 weeks for the corn to be fully grown. Depending on the soil, humidity and the species of corns that you chose to plant. The one I planted was the fast kind… 2 weeks. Some may take up to 4 weeks before harvesting.

  1. claire says:

    wah…macam now very pandai to cook already… good! i love cucur jagung also.. add in anchoives too! so can i come for high tea today?

    • Cleffairy says:

      *roll eyes* I got cook wan la, Claire. But have to see my mood wan. Yup… add in anchovies or dried shrimp, will be very nice. I cook this stuff since I was 9, my mum’s recipe.

      Can, come la for tea… still got enuff jagung and flour to make these…

    • Cleffairy says:

      Very simple only, Cikgu. Not much ingredients… very cheap… good for students, I suppose. I used to make these very often when I was still studying. Budget ma, and very filling oso. Plus, after deep fry, the oil can reuse again… cuz the corn make the oil taste nicer and better. Clearer…. ๐Ÿ˜€

  2. Cheeyee says:

    Never eaten before… did not know got such thing also. Only know about cucur udang. Hahahah! I still prefer just steam the corn and eat like that. ๐Ÿ™‚

  3. Pete says:

    cucuk jagung or jagung cucuk…ops wrong spelling….he he he, have to wash otak liao!
    Nice recipe, easy to cook, I love all the fried stuff! Taste good with garlic chilly sauce.

    • Cleffairy says:

      *pengsan* Must go basuh otak liao. Abit dirty d. LOLOL!!!

      Yea… this one very easy to cook…. and as I say… if Clef can cook this, everyone can. LOL… cuz it’s very simple. I oso love the fried stuff, guess God loves us, eh? We can eat all the oily and fatty stuff, and yet have no problem. LOL… oh, yes, i forgot… this taste very nice with garlic chilly sauce and Kg. Koh chilli sauce as well!

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