Fried Banana Fritter Balls (Cekodok Pisang) with Shredded Coconut

Turn leftover bananas into these banana fritter balls. Banana doesn’t last very long when they are ripe enough to be edible. Don’t waste those extra ripen leftover bananas and make them into an easy tea time snack.

Known locally as cekodok pisang / jemput-jemput , these fritters can usually be found in roadside stalls in Southeast Asia as snacks and you can easily make them at home with just some simple ingredients and leftover bananas.

Fresh shredded coconut adds a welcome texture and light coconut aroma to the banana fritters.

Here are some other recipe ideas for your leftover bananas:

• Banana Fritters (Pisang Goreng)
• Steamed Banana Cupcakes
• Banana Bread / Banana Cake

Chinese Version: 炸椰丝香蕉球

Fried Banana Fritter Balls (Cekodok Pisang) | MyKitchen101en

Yield: about 36 pieces

Ingredients:

• 200 g banana
• 65 g water
• 65 g sugar
• ¼ tsp salt
• ½ tsp instant yeast
• 200 g all-purpose flour
• 65 g shredded coconut

Instructions:

1 Peeled ripe banana flesh (200g).

2 Pulse the banana into tiny pieces with a hand blender, add in 65 g of water, 65 g sugar and ¼ tsp of salt, process until smooth. Fork or potato ricer can be used to mash the banana.

3 Stir in to dissolve ½ tsp of instant yeast.

4 Sieve in 200 g all-purpose flour, add in 65 g shredded coconut, and mix the batter until well combined.

5 Cover the batter and set aside in warm place to proof for 1 hour.

6 Stir and mix the batter to break up large bubbles.

7 Heat enough oil to 160°C (320°F) for deep frying. Spoon a dollop of batter into the deep-frying pan.

8 Deep frying over medium heat until golden brown, remove fritters with a wire skimmer, and shake off excess oil.

9 Serve warm, dust with a thin layer of powdered sugar if preferred.

Fried Banana Fritter Balls (Cekodok Pisang)

Turn leftover bananas into these banana fritter balls. Known locally as cekodok pisang / jemput-jemput , these fritters can usually be found in roadside stalls in Southeast Asia as snacks.

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5 from 4 votes

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Set Aside 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Snack, Tea Time

Cuisine Southeast Asia

Servings 36 pieces

Calories 38 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 200 g banana
• 65 g water
• 65 g sugar
• ¼ tsp salt
• ½ tsp instant yeast
• 200 g all-purpose flour
• 65 g shredded coconut

Instructions

 

• Peeled ripe banana flesh (200 g). Pulse the banana into tiny pieces with a hand blender, add in 65 g of water, 65 g sugar and ¼ tsp of salt, process until smooth. Fork or potato ricer can be used to mash the banana.
  
• Stir in to dissolve ½ tsp of instant yeast.
  
• Sieve in 200 g all-purpose flour, add in 65 g shredded coconut, and mix the batter until well combined.
  
• Cover the batter and set aside in warm place to proof for 1 hour.
  
• Stir and mix the batter to break up large bubbles.
  
• Heat enough oil to 160°C (320°F) for deep frying. Spoon a dollop of batter into the deep-frying pan.
  
• Deep frying over medium heat until golden brown, remove fritters with a wire skimmer, and shake off excess oil.
  
• Serve warm, dust with a thin layer of powdered sugar if preferred.
  

Video

Notes

This recipe yields about 36 pieces of banana balls. 

The nutritional value for reference is for 1 piece of banana ball. 

Nutrition (per serving)

Calories: 38kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gSodium: 17mgPotassium: 37mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin C: 1mgCalcium: 2mgIron: 0.3mg

Keyword banana balls, banana fritter balls, cekodok pisang, jemput jemput

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