These freshly fried snacks from Malaysia are commonly sold by the roadside stalls during breakfast or tea time. Also known as kueh kadok or ‘toad cake’ due to the fritters uneven appearance. Beside the not so appealing appearance, these morsels are crispy on the outside, soft and moist on the inside. It is one of my favorite ways to use up all the overripe bananas. They are basically bananas all mashed up with flour, sugar, grated coconut all mix together and then deep fried.
I remember my school used to sell this in the size of tennis ball. They were huge, hard and had more flour than banana in it. We actually name them ‘kueh bomb’ because of its texture and size. I prefer fritters to be in bite-size pieces, packed with bananas and with only a touch of flour in it. Normally I will dust them with some powder sugar but I ran out of it. So I decided to melt some dark chocolate and drizzle all of them. They tasted pretty good together!
250g - 300g mashed banana – 3 large bananas
1/4 tsp salt
1 tsp vanilla essence
3 tbsp freshly grated coconut
3 tbsp sugar
145 gram flour
3 tbsp rice flour
3/4 tsp baking powder
1. Mix all the ingredients together till well blended.
2. Heat up some vegetable oil for frying.
3. Drop a tablespoon of batter into the oil and fry till crispy and golden brown. Remove and drain the oil on paper towle.
4. Dust them with some powder sugar and serve warm or at room temperature.
I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.