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.
How Many Calories Per Serving?
This recipe is only 157 calories per serving.
Kuih Kodok Recipe (Malaysian-style Fried Banana Fritters)
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.
Ingredients
- 3 big ripe bananas
- 1/2 cup flour
- 1/2 tablespoon sugar
- 1 egg
- Some water
- oil for deep frying
Directions
- 1
Break the bananas (with hands) into small pieces and put them into a bowl. Add flour, egg, sugar, and some water. Use a big spoon and stir the ingredients so they are well blended.
- 2
Heat up a frying pan and add some cooking oil for deep frying. Once the oil is heated, scoop up a spoonful of batter into the frying pan. Try to "shape" the batter so it's somewhat round. Deep fry until golden brown.
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K Newlin
I am trying this for the first time but it sure looks like what my mom used to make and smells good too especially when the Pinang is super ripe,
My only question is … can we bake it instead of frying it so it’s healthier? For those who want to jaga badan.
Sue
I think you mean one half cup of flour and one half tablespoon of sugar not one and a balf cups and and one and a half tablespoons of sugar?
We just made it and it was far too doughy and sweet. Confusingly written I think.
Rasa Malaysia
Hi Sue, the recipe says: 1/2 cup flour, 1/2 tablespoon sugar, the sugar is very little. I think the ingredients and quantities are listed out very clearly and there shouldn’t be any confusion.