Malaysian street food is internationally famous: flatbreads, noodle soups, stuffed pancakes, grilled meat skewers, fish cakes, and more. One popular Malaysian street food is banana fritters, or kuih kodok. These fried fritters are soft and moist on the inside with a crispy exterior.
This treat is a great recipe to use up ripe bananas, so if you’re tired of making banana bread every other week, give these banana fritters a try. (You could also freeze the bananas and use them to make a healthy banana ice cream.)
In this episode of Sam Tan’s Kitchen, Sam shows how to make a Malaysian mashed banana fritter at home. Sam’s version is slightly flat and bite-sized, but some versions use long strips of banana slices.
This recipe for Malaysian banana fritters uses no animal products—including eggs or dairy—which means this dessert has zero grams of cholesterol. (Here’s why keeping cholesterol low is important.) Of course, it is still a deep-fried dessert, so use portion control and adjust your meal plan accordingly.
While we often recommend olive oil when it comes to cooking, this oil is not recommended for frying. Olive oil has a low smoke point, which means it cannot handle hot temperatures as well as safflower oil or canola oil.
You can serve these banana fritters plain, which is common on the streets of Malaysia. Or you can take them up a notch by serving them with honey, vanilla ice cream, or a dusting of cinnamon. Instead of ice cream, you could also try these with vanilla low-fat yogurt, which would give a creamy complement to the fritters without all the sugar.