Name: Cekodok pisang (Banana fritters with cinnamon sugar)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 20
Cuisine: Malaysian
Ingredients: vegetable oil for frying; 300g very ripe bananas peeled; 1 tsp vanilla bean paste; 140g plain flour; 1 tsp baking powder; 1 tsp caster sugar; 1 tbsp soft dark brown sugar; ½ tsp ground cinnamon; 1 tbsp caster sugar; 1 tsp ground cinnamon

A tray of banana fritters covered in sugar

vegetable oil
for frying
300g very ripe bananas
peeled
1 tsp vanilla bean paste
140g plain flour
1 tsp baking powder
1 tsp caster sugar
1 tbsp soft dark brown sugar
½ tsp ground cinnamon

CINNAMON SUGAR

1 tbsp caster sugar
1 tsp ground cinnamon

Method

step 1
Half-fill a medium pan with oil and put over a high heat.
step 2
Meanwhile, in a medium bowl mash together the bananas and vanilla paste with a fork. Whisk together the flour, baking powder, sugars, cinnamon and ½ tsp of salt before adding to the banana mixture.
step 3
Prepare the cinnamon sugar by combining the sugar and cinnamon in a small tray or shallow bowl.
step 4
The oil should have heated to 170C. 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 1 tbsp of the batter into the oil and fry for 2-3 mins or until golden. Repeat in batches until the batter is all used up.
step 5
Remove the fritters with a slotted spoon and drain on kitchen paper before tossing in the cinnamon sugar to coat.