After reading Princess Journals’ fried banana the other day, I knew that I just had to make some myself. While I like fried banana fritters or goreng pisang, I love kuih kodok. I do not know the best way to name kuih kodok in English, but they are basically bananas all mashed up with flour, eggs, sugar, and then deep fried. They are usually round in shape but with uneven surface, hence the name kodok, meaning toad in Malay language.
If you look at my kuih kodok, they were not round in the slightest sense. Well, if anything, they were “disfigured” and came with various shapes and forms. (I like my kuih kodok slightly softer; I used lesser flour so the shapes were irregular.)
In Malaysia, pisang awak (the ones with black seeds inside the flesh) is often used for kuih kodok. According to my late grandmother, pisang awak is the best banana for deep frying. I used regular Dole bananas commonly found in food stores and they turned out fantastic nonetheless…
If you are tired of banana bread or banana cakes, try this new recipe, ala Rasa Malaysia style.
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