Prep 10 mins
Cook 20 mins
This traditional recipe is from Indonesia, but is probably familiar to many countries that grow this tropical fruit. I have no idea how many it serves.
- 2 large over-ripe bananas, peeled (about 10 oz/300g)
- 14.79 ml sugar
- 1.23 ml salt (optional)
- 14.79 ml flour
- 59.14 ml coconut cream
- oil, for deep-frying
- In a mixing bowl, mash the bananas with the sugar, salt (if using), flour and coconut cream into a sticky, slighty moist batter.
- Heat the oil in a wok or large saucepan until very hot (365 degrees).
- Using very moist fingers, pinch about 1 heaped tablespoons of the batter, roll it into a ball and glenty lower it into the hot oil Deep-fry for 3 to 5 minutes, turning occasionally , until crispy and golden brown on all sides. Do not overcrowd the pan with the batter or temperature of the oil will drop. Remove from the hot oil and drain on paper towels
- Transfer to a serving platter and serve warm with ice cream or a bit of coconut cream on top.
I also had trouble with these fritters. The batter is too runny to make balls so I just dropped spoonfuls into the oil. They took a very long time to brown & then they were greasy. I ended up throwing out the cooked ones & using the batter for something else. Made for ZWT6 - No-Nonsense Nibblers
delicious. I ended up shallow frying these as i do potato pancakes or corn fritters after reading the review. Subbed splenda for the sugar.
These were okay- didn't really go over too well at my house. Plus, I really had trouble making these. The batter was too moist to shape- even though I added more flour, but then had to add more coconut creme for flavor- and didn't fry well,either. And, I should have read NorthwestGal's review to the end about the draining. Mine were flat lil' balls with paper stuck to the bottom. SRY- made for Xtra Hot Dishes of ZWT6.