Cekodok Pisang, also known as Kuih Kodok, Jemput-Jemput or Cucur Pisang is a beloved tea-time snack among Malaysians. Simply put, they are fried banana balls deep fried in oil. I remembered how often my mother used to make them when we were kids. With a nice crisp on the outside and fluffy in the inside.
Since I’m making this Cekodok edible for my kids, I’ve removed the sugar alltogether and just rely on the sweetness of the bananas. Therefore, the older the bananas, the better. And instead of sugar, I’ve replaced it with cinnamon.
Cekodok Pisang (Mashed Banana Fritters)
- 320 g bananas +/- 3 bananas
- 60 g wheat or all-purpose flour
- 60 g corn flour
- 1 tbsp baking soda
- 1 tsp salt
- 1 tbsp cinnamon can be replaced with white/brown/coconut sugar for added sweetness
- 500 ml cooking oil depends on size of the pot
- Mash the bananas in a bowl.
- Add the rest of the dry ingredients and mix well. The batter will still be mushy so don't worry.
- Heat oil on medium to high preferably in a small pot or wok. The batter has to be covered in at least 3/4 oil.
- Drop 1 tbsp of batter in oil to check if it's at frying temperature. It should bubble immediately. Do not overcrowd the pot.
- With a spoon or chopstick, try to mould it into a ball. It's OK if it's not perfect.
- Constantly turn the batter to ensure they are fried evenly. Keep on frying till they're golden brown.
- Transfer the Cekodok onto a plate lined with kitchen towel.
Cekodok is best eaten right away. I just made a batch last Saturday requested by my youngest and I could hear her crunching away. You could add honey, maple syrup or even a scoop of ice-cream. However, we love them just as they are.
Try to eat them within a day. If you plan to store for later, keep the batter in a container within 2 days. But trust me, I’ve made these several times now and they’re gone within a day. That’s how good they are.