Have you ever given a thought to this – practically all countries in the world that grow bananas have banana fritters as part of their cuisine. The fritters are made differently but the main ingredients will still be the flour, sugar, oil and bananas.
In Singapore and Malaysia, many of us grew up eating Kuih Kodok aka Jemput Jemput. Basically, Kuih Kodok is deep fried mashed banana ball made with overripe bananas, flour, coconut or eggs, sugar and maybe a pinch of baking powder.
Though most people attempt to make it as round as possible, it usually ends in various forms and shapes with some parts of the fitters burnt due to the exposure of the mashed banana to the hot oil. Hence it is called Kodok which means toad in Malay language!
A good Kuih Kodok should be packed full of mashed bananas, brown on the outside and soft and moist in the centre. I usually make Kuih Kodok with atta flour, brown rice flour, grated coconut and mashed bananas. I don’t add sugar. Sometimes, the Spice Queen in me will add a pinch of ground cardamom.
100 g atta flour or plain flour
50 g brown rice flour or standard rice flour
1 level teaspoon baking powder
Pinch of salt
100 g grated coconut
300 g mashed overripe bananas
Cooking oil for deep frying
- Sieve the first four ingredients into a mixing bowl.
- Add in the grated coconut and mashed bananas and combine all the ingredients together. The dough will be thick.
- Heat oil for deep frying.
- Drop in tablespoons of the batter into the hot oil and fry the fritters till golden brown.
- Drain onto kitchen paper and serve hot.
Note: Do not overcrowd the pan when frying the fritters as it will lower the oil’s temperature, which can result in the fritters not been properly deep-fried.