Kuih kodok (Malaysian fried banana fritters)

Some time ago, my colleague had gotten homemade kuih kodok (i.e. Malaysian fried banana fritters) to work. They tasted so good; light, moist and rich in banana flavour. I loved the fritters so much that I had mentally tucked this dish aside to make at some point.

Today was a cold and rainy day; adding to my misery only because I was feeling under the weather. Regardless, here is the thing: when it rains, I have to have something fried, fresh and piping hot straight out of the frying pan. And this has to be accompanied with ginger tea.

Back home, I always bug my mum to make onion fritters (pakoras) with mint and tamarind chutneys while our housekeeper brews a fresh pot of strong ginger tea. We then munch away on the pakoras and idly chill while the rain pitter-patters.

Home away from home here, I can never bring myself to make onion fritters, because it feels like something that is special only with my mum. So instead I make other fried goodies, like today, where I decided to make the Kuih kodok.

These fritters puff up the minute it hits the oil and turn a beautiful hue of golden brown. When eaten hot, they are ever so soft, with a thin wafery crisp skin outside and pillowy soft inside, that is laden with the banana mix. So good.

I complemented the fritters with a caramel coconut sauce because I wanted something extra sweet. Coconut pairs with banana really well, but if you don’t like coconut, you can eat the fritters on its own. Or, if you don’t have a very sweet tooth, you can just serve a dollop of coconut cream with the fritters to cut the sweetness.

Any which way, these banana fritters are killer good and not too complicated to make, so you should definitely try your hand at it!



Kuih kodok:

  • Ripe bananas: 2, medium sized, roughly mashed
  • Plain flour: 1 cup
  • Sugar: 1 tbsp or as need, based on the sweetness of bananas
  • Salt: A pinch
  • Baking soda: 2 tsp
  • Water: 1/2 cup
  • Oil: To fry fritters

Caramel coconut dipping sauce:

  • Sugar: 1/4 cup
  • Water: 1 tbsp
  • Coconut cream: 1 cup


Kuih kodok:

  • Mix all dry ingredients in a bowl and add water
  • Mix well to combine and add mashed bananas
  • Stir gently to combine. The batter should be thick with a dropping consistency
  • Cover the bowl and allow the batter to rest for an hour
  • Heat oil and drop spoonfuls of batter into the frying pan
  • Remove fritters once they turn golden brown and puff up onto an absorbing paper
  • Serve immediately

Caramel coconut dipping sauce:

  • Heat sugar and water in a pan till it caramelises and turns golden brown
  • Meanwhile, heat the coconut cream separately under low flame till it reaches its boiling point
  • Once the sugar caramelises, pour the coconut cream into it and stir continuously to ensure that the sauce is smooth without any lumps
  • Cool and serve with the fritters (or refrigerate in an airtight container)



18 thoughts on “Kuih kodok (Malaysian fried banana fritters)

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