Cekodok Pisang (Mashed Banana Fritters)
Have some old bananas to spare? Check out this easy tea-time snack recipe , a favourite among Malaysians.
- 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.