This is a Malay snack that is much adored by my firstborn. The Malay stall near my house sells them frequently but they are always pre-fried which means that by the time we bought and ate them, they were already soggy. I chanced upon this recipe on http://www.anncoojournal.com once, tried it and decided unanimously by myself, firstborn and helper that this recipe is a keeper. The plus point of this snack is that they are so easy to make I don’t mind just spending 30 minutes churning them out whenever I need to clear out over-ripe bananas. Here is Ann’s recipe with slight tweak to the sugar amount, hope you like it too! (By the way, Ann’s website is one of my top favourites because every of her recipes that I tried so far has been resounding successes!)
- 130g Plain flour
- 1/4 tsp Baking powder
- 1 tsp Rice flour
- pinch of salt
- 300g ripe banana (peeled and mashed)
- 30g Sugar or to taste (depends on the sweetness from the banana you use)
- Mash bananas then combine with all other ingredients till well-mixed.
- Allow mixture to sit for 15 minutes.
- Heat up a pot 1/3 filled with your choice of oil until it is slightly smoking. Adjust flame to medium-high. Using a tablespoon / dessert spoon greased with oil so that mixture will not stick to the spoon, scoop banana mixture by spoonful and gently allow it to slid into the pot. (Note: Wait for a few seconds before adding the next scoop so that the fritters do not stick to one another. Depending the size of your pot, be careful not to add too many fritters at any one time so that they can cook well. )
- Deep-fry till golden brown after which drain excess oil on a plate lined with kitchen paper towels. Serve.