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Cekodok pisang (Banana fritters with cinnamon sugar)
- Sugen Gopal
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Serves 18 - 20
Easy
Prep: 10 mins
Cook: 30 mins
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This is a popular street food snack in Malaysia and a good way of using up very ripe bananas. The cinnamon sugar is a delicious addition to these vegan treats
Vegan
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Try cekodok pisang (banana fritters with cinnamon sugar), then try Malaysian prawn and pineapple curry with crispy onions, Malaysian fried rice vermicelli or spicy herbal Malaysian salad.
These fritters are best eaten on the day they’re made and, better yet, while still warm.
Recipes extracted from Roti King by Sugen Gopal (£18.99, Quadrille). Photographs: Sam Folan. Recipes are sent by the publisher and not retested by us.
Cekodok pisang (banana fritters with cinnamon sugar) recipe
Ingredients
Nutrition
-
vegetable oil
for frying
-
300g very ripe bananas
peeled
-
1 tsp vanilla bean paste
-
140g plain flour
-
1 tsp baking powder
-
1 tsp caster sugar
-
1 tbsp soft dark brown sugar
-
½ tsp ground cinnamon
CINNAMON SUGAR
- 1 tbsp caster sugar
- 1 tsp ground cinnamon
Nutrition: per fritter (20)
- kcal67
- fat2g
- saturates0.2g
- carbs11g
- sugars5g
- fibre1g
- protein1g
- salt0.2g
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Method
-
step 1
Half-fill a medium pan with oil and put over a high heat.
-
step 2
Meanwhile, in a medium bowl mash together the bananas and vanilla paste with a fork. Whisk together the flour, baking powder, sugars, cinnamon and ½ tsp of salt before adding to the banana mixture.
-
step 3
Prepare the cinnamon sugar by combining the sugar and cinnamon in a small tray or shallow bowl.
-
step 4
The oil should have heated to 170C. If you don’t have a thermometer you can test whether it’s hot enough by dropping in a very small amount of batter – it should sizzle as it meets the oil and start to colour in 20 seconds. Drop 1 tbsp of the batter into the oil and fry for 2-3 mins or until golden. Repeat in batches until the batter is all used up.
-
step 5
Remove the fritters with a slotted spoon and drain on kitchen paper before tossing in the cinnamon sugar to coat.
More ways with banana.
Authors
Sugen Gopal
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