How to make the BEST Malaysian Banana Fritters in a Wok! (Updated)

You will LOVE how to make the BEST Malaysian Banana Fritters in a wok, even if you are not good at making desserts like me. And it’s so EASY and FAST because the wok is a superb vessel for deep frying these fritters.  Your family and guests will want to give you a hand so they can get to eat them sooner!  Best part is watching how quickly the fritters cook, they have a slightly crispy outside. 

The inside of these banana fritters are bananery, creamy and squishy, just how I like it! Served with vanilla ice cream, the contrast of hot and cold is unbelievably satiating. Beware, they are quite addictive, you can’t stop eating them.

WHY A WOK? 

The wide opening and the shape of the wok make it a perfect vessel for deep frying these banana fritters. You can also use a stainless steel pot or a skillet, please NOT nonstick because it cannot withstand high heat.

NO RECIPE REQUIRED…

These banana fritters don’t even need measuring or a ‘recipe’, nothing scientific about it.  It only requires adjusting consistency, my kind of dessert!  I’ve made it many times and always turn out yummy whether I’ve used all purpose flour or whole wheat flour (see Consistency below). 

WHAT’S STORY WITH BANANA FRITTERS?

In Malaysia, it’s called Kuih Kodo because of the “toad like” odd shapes when deep fried.  Pisang Goreng is what I remember mom calling them. In Penang, they are made with bananas sliced length ways and deep fried with a light batter. I have had them made like that and were good. 

BUT, my mom’s version is EVEN BETTER!  

Growing up, it was always a lot of fun to cook with my mom and sisters, lots of laughter and silliness, just what cooking is all about.  She gave us a task each, so it was quick to put together. You can do same with your family and guests. 

We’d all crowd round to watch mom deep fry, so exciting to see the fritters bobbing in the oil. I miss you mom and think you’d be proud of me getting these fritters down! 

How to make Mom Hoh’s delish Malaysian Banana Fritters…

Feeds 4 unless you’re a piggy!

Notes:
Consistency of banana mix…
Adjust with coconut milk and wholewheat flour till you can drop a spoonful of mixture easily. If too watery, add a little more flour. Definitely not too doughy, otherwise it becomes tough and chewy. (I’ve not experimented but try coconut flour, almond flour for gluten free versions).

TIPS ABOUT OIL…
Here are 4 best oils for high heat wok cooking. 

Oil should be hot, otherwise fritters will be greasy and not crispy golden. (It’s the same concept for stir frying veggies.)

After you’re done deep frying, wait for oil to cool completely. You can decide whether to…
1) Reuse this oil for another fry as long as it’s still light in color. Pour into a glass jar through a paper towel to strain any bits out.
OR
2) Throw out, put in a disposable plastic container with lid and throw in the trash. Do NOT throw down drain, it will clog your drains and an expensive plumber bill.

CHOPSTICK TEST
To test if oil is hot…

• place a single WOOD chopstick(not disposable kind nor plastic chopsticks) right in the middle of the oil till you reach the bottom of the wok.
• when oil starts bubbling, it means oil is hot enough. 

DEEP FRYING TIPS…
Don’t crowd the fritters, give them room to cook so they don’t join up. As soon as they turn golden, take out as they continue to cook and will get burned and become bitter. 

SERVING TIPS…
Take out the ice cream!  We love coconut flavor by So Delicious, especially if you have dairy allergies. Serve with strawberries for some color. Add some nuts or sesame seeds for some crunch.

Ingredients:
2 ripe bananas (if using small sugar bananas, use 4)
1 cup King Arthur wholewheat flour
coconut milk (So Delicious brand) or Almond Breeze unsweetened
1 egg
Avocado oil 

UTENSILS…
• cast iron wok or skillet or stainless steel pot or pan
• wooden chopstick to test oil
• big slotted stainless spoon, tongs or wood chopsticks for flipping
• big stainless steel spoon for scooping banana mixture into oil
• stainless steel rack or plate lined with paper towel

Method, important to do in this order…

1. In a big bowl, mash bananas with a fork, break egg in and fold in
2. add wholewheat flour a spoonful at a time till you can drop a spoonful of mixture easily from a spoon
add milk in if it gets too thick and adjust till the consistency is right
3. heat oil in wok and do the chopstick oil test, see note above.
4. work quickly – use tablespoon to scoop mixture and gently drop into oil. Only drop about 4-5 blobs into the oil in one batch.
5. As soon as they turn color, turn over. Use slotted spoon and take them out to drain on rack or on paper lined plate and cover over.
6. Quickly work through the bowl of mashed banana mix.
7. Remove all paper from plate before serving.
8. Put 2 scoops of ice cream onto each plate and sprinkle with nuts and or sesame seeds.  Add strawberries, add a couple of banana fritters, enjoy!

Thanks mom for this addictive and yummy banana fritters.
I’d love to hear how your banana fritters turned out and what you like to eat them with, email me some photos.

Want to experience a complete Malaysian evening?
Try these dishes my mom also taught my sisters and I to make…

Char Kuey Teow

Easy to Make Singapore Noodles

Malaysian Chicken Curry

Mom’s Cucumber Pickles, Cooling for Spicy Foods