Deep-Fried Banana Balls (Kuih Kodok)

I think my wife might move this recipe to my “deep-fried vegetables are kind of vegetarian” category. It also meets the College Cookbook Project criteria as you use over-ripened bananas. So either don’t through away the mushy ones or get them on the cheap from a local grocer who needs to get rid of them. 


3/4 cup or 180 grams of plain flour

½ ts baking powder

pinch of salt

1 pound or 500 grams of  slightly overripe bananas, mashed

2 cups of desiccated coconut (optional)–Dried coconut will work as a substitute. If you find this make the recipe too sweet go for the unsweetened variety.

oil for deep frying



Sift flour, baking powder and salt. Add mashed bananas and mix well into a soft batter.

Heat oil in a wok until hot and drop tablespoonful of batter in. Remove with slotted ladle when golden brown and drain on absorbent paper.


For those who prefer this to be a little sweeter, coat the banana balls with icing sugar or cinnamon sugar.




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