It’s summer! Aside from my hopes of outdoor pot gardening as I mentioned earlier, I enjoy frugal grocery shopping which often results in creative ways to prepare the food I’ve bought. Today there were 5/lb bags of bananas for $1.29. I can’t leave the red sticker items alone, and I bought the bag, fully knowing that my commitment to 17 bananas was ambitious. Being in the south and enduring 90 plus degrees every day already, baking banana bread for an hour was out of the question. Banana-cantaloupe or strawberry smoothies are always a healthy and cool choice for summer, but is there something to do with bananas beyond the mundane and expected? Why, thanks to the internets, I discovered there is!
Godok Pisang is a fried banana fritter that apparently is quick to prepare and delicious for tea time. It is a a ubiquitous snack in Thailand, Malaysia, Indonesia, Philippines, Singapore and other south east Asian countries. I found this photo and recipe on a Singaporean food blogger’s site. It is a very informative and also attractive food blog.
“If you have overripe bananas but are sick of making banana bread/muffins/smoothies, try this for a change. Kuih kodok or godok pisang. Gorgeously caramelised fritters using mashed bananas. Easy as pie. In fact, easier than pie! This recipe is very roughly adapted from Bananas.org (see last post), but I used a lot more fruit.”
8-9 medium ripe bananas (those with blackened skin are perfect)
1 cup flour
3/4 teaspoon baking powder
1 teaspoon of salt
Oil for frying
1. Mash bananas into pulp (I used a potato masher).
2. Add flour, baking powder and salt. Mix well. Your batter should be thick.
3. Heat oil (about 2-inches deep) in wok or deep pan using medium heat.
4. Use a large spoon to scoop and drop the batter into the hot oil. Hold the spoon low and close to the oil, so you don’t get a nasty splatter.
5. Fry a few at a time until golden brown. Don’t put too many in the oil at once because the oil temperature will drop too much and the dough will absorb oil and turn soggy.
6. Repeat until batter is finished.
You can see the ones I made are not as spherical as the ones sold outside. That’s because I used more fruit and less flour, so they don’t hold their shape as well. But they taste a whole lot nicer!
I think when some of the bananas get old, I’ll make green sun tea and whip up some Godok Pisang. Just because it’s summer, and I can!