Kuih Kodok

While I like Malaysian goreng pisang, I love kuih kodok, or Malaysian fried mashed banana fritters.

Kuih kodok are basically overripe bananas, all mashed up and mix with flour, sugar, and deep fried to golden nuggets.

They are usually round in shape but with uneven surface, hence the name kodok, meaning toad in Malay language.

My Late Mother’s Kuih Kodok Recipe

While authentic kuih kodok recipe doesn’t call for eggs, my recipe include an egg.

This is my personal preference and it’s no way authentic.

You may omit the egg in the recipe if you want to make traditional Malay-style kuih kodok.

What Banana To Use?

In Malaysia, pisang awak (with black seeds inside the bananas) are 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 the United States and they turned out fantastic.

If you are in Malaysia, please use pisang awak if you can find them.

How Many Calories Per Serving?

This recipe is only 191 calories per serving.

What Dishes To Serve with this Recipe?

Kuih kodok is served as an afternoon snack. For a Malaysian-style afternoon tea, I recommend the following recipes.

Sweet Potato Balls

Kaya Toast

Kuih Dadar (Kuih Tayap)

Onde-onde (Ondeh-ondeh)

Yield: Serves 3 - 4 people

Kuih Kodok (Malaysian Mashed Banana Fritters)

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Kuih kodok is Malaysian fried mashed banana fritter. This homemade recipe is easy to make, with a twist to make the kuih kodok especially soft, crispy and delicious!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 3 Dole (12 oz. / 340 g) bananas, peeled
• 1/2 cup all-purpose flour
• 1 egg
• 1/2 tablespoon sugar or to taste
• Oil, for deep frying

Instructions

1. In a big bowl, mash the bananas with the back of a fork until small chunks form. Add the flour, egg and sugar. Mix all the ingredients well to form a batter.
2. Heat up a frying pan and add some cooking oil for deep frying. Once the oil is heated, drop a spoonful of batter into the frying pan. Try to "shape" the batter so it's somewhat round. Deep fry the fritters until golden brown.
3. Remove the fritters using a strainer. Drain on paper towels. Serve warm.

Notes

This kuih kodok recipe is not authentic because I added an egg, which is my late mother's recipe. Omit the egg if you want traditional Malay kuih kodok. I personally love the addition of an egg in the batter.

If you are in Malaysia, please use pisang awak if you can find it.

Nutrition Information

Yield

4 people

Serving Size

1
Amount Per Serving Calories 191Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 47mgSodium 19mgCarbohydrates 34gFiber 3gSugar 12gProtein 4g