Cekodok Pisang
These sweet, golden balls of goodness are the quintessential afternoon tea menu item. Best enjoyed as is warm. They can be eaten as a snack, appetiser or dessert. Adjust the sweetness to your liking by withholding the sugar content. The oil should be hot when the batter is deep fried to ensure the fritters are crunchy on the outside and fluffy on the inside.
Equipment
- Pot
- Masher
- Slotted ladle or strainer
Ingredients
- 650 g lady bananas (pisang emas) approximately 2½ cups once mashed
- 1/4 tsp salt
- 1 cup 1 cup plain flour 2-3 tbsp more as needed
- 3 tbsp 3 tbsp white sugar may reduce if desired
- 1 tbsp 1 tbsp palm sugar optional
- Cooking oil as needed
Instructions
- Mash the bananas by hand with a pinch of salt until a smooth puree is achieved.
- Add the sugar, palm sugar (grated in for convenience).
- Stir in the flour until well incorporated. Add more until you get a thick batter.
- Allow to rest at room temperature for ½ an hour or 3 to 4 hours in the fridge.
- Heat a pot of oil under medium flame.
- Using your hands, scoop up some batter and drop them into the hot oil.
- Fry until dark golden and remove from heat into a bowl lined with paper towels.
- Serve warm as is.
Share your recipeContribute your own recipes!