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Tuesday, 28 June 2016

Mashed Banana Fritters aka Jemput-Jemput Pisang/ Kueh Kodok 炸QQ香蕉球

Mashed Banana Fritters aka Jemput-jemput Pisang or Kueh Kodok was my school times favourite snacks sold at the Malay stalls. The traditional recipe uses just plain flour, banana, sugar, baking powder and salt. The texture is more solid, dense and crumbly. 

I like the traditional one when I was younger. Now I'm no longer a teenager with such good metabolism, eating such heavy food will last me whole day that I can't enjoy other food. Sad right? So I would prefer less oily and lighter food. Craving for this deep fried fritters but don't want heavy food? I must think out-of-the-box and do my food experiment again!

This recipe that I have invented and sharing in this blog post is especially customised for myself. Uses the mixture of 3 kinds of flour - Self Raising Flour, Rice Flour and Glutinous Rice Flour, yield puffy fritters, crispy from the outside and chewy in the inside. And most importantly, these fritters are not oily at all. I am so delighted to have created this awesome recipe and it's definitely the one that I'll be keeping and using again and again. 

Love the crispiness of this puffy banana fritters and it's chewy texture in the inside. 


1 Ripe Banana (peeled and mashed) 熟透的香蕉 1 条(压成泥)

1 tbsp Sugar  糖 1汤匙

Pinch of Salt 盐 少许

20g/ 2tbsp Self Raising Flour  20克 自发粉

10g/ 1tbsp Rice Flour 10克 粘米粉

*10g/ 1tbsp Glutinous Rice Flour 10克 糯米粉

Some oil for frying 油

Note: If you like it less chewy, replace *glutinous rice flour with self raising flour.

I use Medella Organic Coconut Oil in this recipe. 

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1. Mix all ingredients in a bowl. 

2. Heat up oil in a saucepan to 160-170'C. Scoop the batter and carefully pour into the hot oil. 

3. Deep fry until golden brown. Enjoy!

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Some feedback from those who have tried this recipe:

By Lee Carmen

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