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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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
- 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.
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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
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