3 recipes for fruity fritters

Local fruits, when in season and plentiful, are great for frying up into crispy fritters.

BANANA FRITTERS (Cekodok Pisang)

135g plain flour, sifted
1 tsp baking powder, sifted
1 tsp caster sugar
1 tbsp brown sugar
½ tsp salt
300g ripe bananas, peeled
1 small egg

To prepare batter

Sift the flour and baking powder together in a mixing bowl. Mix in the sugars and salt.

Peel bananas and place in a bowl. Mash bananas with a fork. Add the egg and mix well. Add to the flour mixture. Blend well to mix into a sloppy batter.

To cook

Heat enough oil for deep frying in a wok over medium heat. Use two tablespoons to scoop out the batter and drop into the hot oil.

Do this in batches so you don’t overcrowd the wok. Deep-fry until the fritters are cooked through and golden brown in colour.

Remove fritters as they cook and drain on paper towels. Cool slightly before serving.

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DURIAN FRITTERS (Cekodok Durian)

120g self-raising flour
1 tbsp rice flour
1 tsp salt or to taste
100ml thick coconut milk
225g durian flesh, mashed
40g caster sugar

To prepare batter

In a mixing bowl, combine the self-raising flour, rice flour, and salt. Mix well. Add coconut milk, mashed durian and sugar. Mix into a sloppy batter.

To cook

Heat enough oil for deep frying in a wok over medium heat. Use an ice-cream scoop to scoop out the batter and drop into the hot oil. Do this in batches so you don’t overcrowd the wok. Deep-fry until the fritters are cooked through and golden.

Remove fritters as they cook and drain on paper towels. Cool slightly before serving – threaded through bamboo skewers if you like.

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CEMPEDAK FRITTERS (Cekodok Cempedak)

350g self-raising flour
1 tsp baking soda
½ tsp baking powder
75g caster sugar
1 tsp salt
330g cempedak flesh (without seeds)
250ml water

To prepare batter

Combine flour, baking soda, baking powder, sugar, and salt in a mixing bowl.

Blend cempedak flesh and 50ml water briefly in a food processor until coarsely mashed up.

Stir the mixture into the flour mixture. Add in remaining water to form a sloppy batter.

To cook

Heat enough oil for deep-frying in a wok over medium heat. Use an ice-cream scoop to scoop out the batter and drop into the hot oil.

Do this in batches so you don’t overcrowd the wok. Deep-fry until the fritters are cooked through and golden brown in colour.

Remove fritters as they cook and drain on paper towels. Cool slightly before serving.

Source : Star2.com