I think almost everywhere there's always a version of banana fritters. There are just varieties of recipes out there using different types of banana and batter. What I would like to share with you today is my version of Malaysian street food style of banana fritters. Made at home, of course.
I always LOVE bananas in my bakings. They bring the natural sweetness and make the bakings all moist. Very delicious! If you're banana over bananas like me, maybe you would want to check out my banana muffins and banana cake recipes.
They are my go to recipes whenever my family and I crave for some banana goodness.
Back in my home country, banana fritters is one of the famous street foods. You can be sure that every street stall sells it. Usually a street stall will have a huge wok that's always hot and ready to be frying something.
There will be a table of some sort where they put the already cooked/fried food for sell. Varieties to choose from. Simply ask how many you want and in they'll pack you your food inside a paper and a plastic bag. Usually you will not leave just buying one bag, you'll leave with several. Trust me.
Though we don't fry a lot in our house, this is my go to recipe whenever we get itchy to eat some banana fritters. Usually now in the winter when it's cold, it is so good to be biting into these hot fluffy gems. They’re very addictive!
I like my banana fritters not to be soggy. I feel like there has to be a balance between the bananas and the flour. Too much bananas, they get soggy when fried. Too little bananas, well then you can’t taste the banana goodness and end up with tough fritters.
For me, this recipe hits that nice balance. Crispy on the outside, soft and fluffy almost cakey like in the inside.
I love adding coconut flakes in my banana fritters. A touch of coconut taste and texture to these, it's wonderful I might say! If you have some ugly ripe bananas that make you itchy to throw them, don’t. Make these lovely fritters, you’ll love them!
More Malaysian Snacks
- Apam Balik or Peanut Pancake Turnover
- Shrimp Ball Fritters
- Tart Nenas or Pineapple Tart Cookies
- Almond London Cookies
Malaysian Banana Fritters
- 3 ripe bananas (9 oz or 250 g)
- 1 cup all purpose flour (130 g)
- ⅓ cup coconut flakes (25 g)
- 1 tablespoon rice flour (optional)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon powder
- 2 tablespoon brown sugar
- 3 tablespoon granulated sugar
- vegetable oil , to fry them
- In a bowl, break up the bananas and mash them into a paste. Add in the rest of the ingredients except for vegetable oil (that's for frying them later). Mix everything until well combined, cover the bowl with a cling film and leave the batter to rest for 30 minutes.
- Meanwhile you can prepare the oil for frying. Heat abundance of vegetable oil in a pot or a wok, use low medium heat. When the oil is hot, it's time to fry. Using your fingers, take some of the batter and kind of make it into a ball and carefully put in into the hot oil. This is the traditional way of doing it. You can spoon the batter and with the help of another spoon, put the batter in the hot oil. Don't over crowd the pot to prevent the oil getting cold and make the fritters oily.
- Once the fritters float in the oil, start flipping them around. Continue until they're golden brown and fully cooked. Remove and place them on a kitchen paper to help absorb the oil. Best served hot. Enjoy!