How to Make Mashed Banana Fritters

This is variously called Cekodok, Kuih Kodok or Jemput-Jemput Pisang in Malaysia. I added this snack to my market-stall menu to use up some overripe bananas, it proved so popular I kept it on for a long time. There are many different varieties of bananas in Malaysia and the kind traditionally used for this recipe are sweeter than what is readily available in Australia so I add a bit of sugar.

Serves: 4 / Makes about 30


  • 1 ½ cups mashed banana
  • 1 ½ cups self-raising flour
  • ¼ cup sugar
  • ¼ cup desiccated coconut
  • 2 tsps baking soda
  • ½ tsp salt
  • Oil for deep-frying


  1. In a large bowl mix all ingredients except oil. Refrigerate for at least an hour before use.
  2. Heat oil in a heavy-based wok or saucepan to 180°C/350°F.
  3. Use one large dessert spoon to scoop a bit of batter, and a second to push it into the hot oil.
  4. Fry for about 3 minutes, turning to make sure both sides are cooked. Remove with a slotted spoon and drain on paper towel before serving.

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