Prep 5 mins
Cook 20 mins
This is an old traditional snack in most of Malay families, especially when there are too many ripe bananas at the back yard. We used to eat this for breakfast or evening tea. This is a trial an error recipe. You have to keep on trying to do it until you get the right texture and flavour. Once you master it you can do it with your eyes closed. But, it is worth trying since it is a really nice and tasty snack. The ingredients below are flexible. It's up to individual taste. If you like more bananas you have to add less flour and the fritters will be a softer. If you prefer the fritters to be more rounded and spongy use more flour. Either way the batter must look like cake batter before frying. I prefer more flour.
- 473.18 ml mash very ripe bananas
- 236.59-473.18 ml plain flour
- 2.46 ml bicarbonate of soda
- 118.29-236.59 ml sugar
- 2.46-4.92 ml salt
- 236.59-473.18 ml water
- oil (for deep frying)
- Mix all ingredients and stir with the spoon or your fingers until the mixture becomes slightly thicker than a cake batter.
- Heat oil in deep frying pan over medium flame. Using right hand finger tip, scoop about 1 tbs banana mixture into hot oil (Do it slowly and gently). Try to make it as rounded as possible.
- Fry for 2 to 3 minutes before stir. Cook for another 3 to 5 minutes or until the colour turn slightly dark.
- Serve hot with a cup of tea of coffee.
Wonderful!! I will be making these again. Thank you!!
These are good for a part of breakfast or a snack. I used a gluten free flour mix I had made using the highest amount of flour called for. All the other ingredients I used the lesser amounts. I fried them in a some canola oil but it was hard to get them round I didnt deep fry them so they were not completely immersed in the oil. My toddler ate hers all up. I will try these again when DH is at home.
Very good - had to fry them a little longer, but a great way to get the family to eat bananas!