What do we Malaysian have in common? The answer is simple. EAT. Boy, do we love to eat! No matter how long we have been away from home, we just cannot change when it comes to eating. At breakfast, among other topic discussed would definitely be, "where or what are we going to have lunch and/or dinner?". It is pretty common for us to have breakfast, lunch, tea, dinner and supper. Everyday.
I may not be eating 5 meals/day anymore but I do daydream about it. I cannot help it. I like to know what I am going to have for lunch and what is for dinner, while I am having breakfast. Michael used to find it weird that I would be asking him what does he want for lunch while or right after we had breakfast. He is used to it now though. A girl needs to know in advance if she needs to take the chicken out from the freezer, you know what I mean? ;)
Anyways, my friend came over for lunch yesterday. After we had our lunch, she asked if I were going to make fried banana. Since I do not have plaintain which I normally use for fried banana, I decided to make some banana fritters instead. Another easy-peasie recipe. These are usually sold by the road-side stalls back in Malaysia during breakfast and tea time.
Banana Fritters / Cekodok Pisang
3 ripe bananas, peeled
1. In a bowl, mash the bananas well. Add in the flour, baking powder and salt. Mix well. You will get a slightly thick batter.
2. In a wok or deep pan, put in the oil about 1.5"-2" high and preheat at medium heat.
3. Scoop the batter using a tablespoon and slowly let it 'slide' into the hot oil. Make sure the spoon is not too high up from the oil to avoid splattering. Fry until golden brown. Flip once or twice during frying.
4. Repeat step 3 until you have used all the batter.
Fry between 6-10 of them at any one time depending on the size of your wok/pan. You dont want to fry too many at one time since that would change the oil temperature and you will end up with soggy fritters drenched with oil.
If you like fritters or banana, you will also like these: