aIf you have overripe bananas but are sick of making banana bread/muffins/smoothies, try this for a change. Kuih kodok or godok pisang. Gorgeously caramelised fritters using mashed bananas. Easy as pie. In fact, easier than pie! This recipe is very roughly adapted from Bananas.org (see last post), but I used a lot more fruit.
INGREDIENTS
8-9 medium ripe bananas (those with blackened skin are perfect)
1 cup flour
3/4 teaspoon baking powder
1 teaspoon of salt
Oil for frying
Totally Optional:
1 tablespoon Gula Melaka (palm sugar) dissolved in 1 tablespoon hot water: I added this as the bananas I used were slightly waxy and not the uber-sweet variety.
METHOD
1. Mash bananas into pulp (I used a potato masher).
2. Add flour, baking powder and salt. Mix well. Your batter should be thick.
3. Heat oil (about 2-inches deep) in wok or deep pan using medium heat.
4. Use a large spoon to scoop and drop the batter into the hot oil. Hold the spoon low and close to the oil, so you don't get a nasty splatter.
5. Fry a few at a time until golden brown. Don't put too many in the oil at once because the oil temperature will drop too much and the dough will absorb oil and turn soggy.
6. Repeat until batter is finished.
You can see the ones I made are not as spherical as the ones sold outside. That's because I used more fruit and less flour, so they don't hold their shape as well. But they taste a whole lot nicer!
These are perfect! What a great idea other than banana bread! Yum!
ReplyDeleteSo that's where the bananas went! Next time I'll try making these. :) The colour is amazing.
ReplyDeleteThank you for sharing the recipe. It looks very appetizing.
ReplyDeleteI have not seen this sold anywhere in Singapore. It looks like a much healthier alternative to those greasy donuts with all that food coloring and no nutritional value.
Hi hi, i think this can be found in malay stalls. but typically, we call it as jemput-jemput. and The stalls use a higher percentage of flour than to the bananas. And more bananas is the way to go to nicer jemput-jemput!
ReplyDeleteOoooh....very delicious. These are my favourite.
ReplyDeleteThanks everyone!
ReplyDeleteOh I thought jemput-jemput referred to the savoury fritters. I love those too. Thanks for the tip.
Yes these are certainly much better than donuts, I agree!
What a wonderful idea. I think these would be awesome with a bit of powdered sugar on them and maybe some sour cream.
ReplyDeleteHello, I added 1 tesp of sugar and 1 tesp of vanilla. after I fried them I did however add powdered sugar........AMAZING!!!!! they went in 1/2 hour , I served thes on the desert table with cakes and pies...these did not last long at all.....
DeleteFried bananas can't be beat. And these are especially great because you can use up your over-ripe fruit this way. Bet they'd be great with a scoop of vanilla or caramel ice cream, too.
ReplyDeletethese look amazing! are they just as tasty cold or room temp? or does it have to been warm?
ReplyDeleteJust made a couple. Very good and if i didnt add powdered sugar cound probably be made savory somehow... Thinking of somehow filling em with peanut butter. Mmm.
ReplyDeletehow crispy are these? I'm considering making them but I would like for them to stay quite crispy for a long time- I don't see how it's worth it if it's going to be chewy and mushy the moment I take it out of the oil, when I've gone through the trouble of frying!
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ReplyDeletesorry, this food also comes from my hometown, precisely in Sumatera Barat, a province of Indonesia. its name comes from the local language. because people like to wander anywhere minang, my mother often made this food (sorry my english bad, i just use googletranslate :D ^_^ )
ReplyDeletereff : http://eatingasia.typepad.com/eatingasia/2006/06/caffeine_break_.html
Awesome idea. I opted to make them Gluten free by using Almond meal and spelt flour. Lil Organic Brown Sugar and BAM! Very island like food.
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