Assalamualaikum, This is my breakfast. It is the 'Cucur Carrot'. Malaysian is famous with CUCUR. With Cucur Udang, Cucur Bilis, Cucur Jagung, and Cucur Kodok@Cekodok. The base for these cucur is the same. It uses the same batter. Only different in its flavor. The batter differs from one cook to another. My base (batter): About 1 cup of water About 3/4 cup of multipurpose flour A pinch of salt to taste 1 large onion sliced thinly The batter must not be too runny nor too thick. If it is too runny, it will trap lots of oil when frying. If it is too thick, it will be hard when cold. Through experience one can get the correct consistency just by looking at it. Some people use the cold water to mix the batter and others use the hot water. But I simply use the plain water. Almost on alternate mornings, I will make the carrot juice or any other fruit juices. When juicing carrot, the residue is plenty. I thought it is a waste to just through the