This is a popular street-food snack in Malaysia and a good way of using up very ripe bananas. The cinnamon sugar is a delicious addition to these vegan treats. These fritters are best eaten on the day they’re made, and better yet, while still warm.
This is a popular street-food snack in Malaysia and a good way of using up very ripe bananas. The cinnamon sugar is a delicious addition to these vegan treats. These fritters are best eaten on the day they’re made, and better yet, while still warm.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Cekodok Pisang Vg - Banana Fritters with Cinnamon Sugar is a guest recipe by Sugen Gopal so we are not able to answer questions regarding this recipe
Half-fill a medium saucepan with oil and place over a high heat.
While the oil is getting hot, make the batter. In a medium bowl, mash together the bananas and the vanilla paste with a fork. Whisk together the flour, baking powder, sugars, cinnamon and salt before adding to the banana mixture.
Prepare the cinnamon sugar by adding the sugar and cinnamon to a small tray or shallow bowl.
The oil should have heated to 170°C (350°F). If you don’t have a thermometer, you can test whether it’s hot enough by dropping in a very small amount of batter – it should sizzle as it meets the oil and start to colour in 20 seconds. Drop a small tablespoonful worth of the batter into the oil and fry for 2–3 minutes until golden.
Repeat until the batter is all used up (you may need to fry in batches).
Remove the fritters with a slotted spoon and drain on paper towels before tossing in the cinnamon sugar to coat.
Half-fill a medium saucepan with oil and place over a high heat.
While the oil is getting hot, make the batter. In a medium bowl, mash together the bananas and the vanilla paste with a fork. Whisk together the flour, baking powder, sugars, cinnamon and salt before adding to the banana mixture.
Prepare the cinnamon sugar by adding the sugar and cinnamon to a small tray or shallow bowl.
The oil should have heated to 170°C (350°F). If you don’t have a thermometer, you can test whether it’s hot enough by dropping in a very small amount of batter – it should sizzle as it meets the oil and start to colour in 20 seconds. Drop a small tablespoonful worth of the batter into the oil and fry for 2–3 minutes until golden.
Repeat until the batter is all used up (you may need to fry in batches).
Remove the fritters with a slotted spoon and drain on paper towels before tossing in the cinnamon sugar to coat.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.