Vegan Banana Fritters (Cekodok Pisang)
Crisp-edged, soft-centred banana fritters made from very ripe bananas. Cekodok pisang is the Malaysian teatime snack you fry in minutes, sweet enough on their own and best eaten hot.
By Farah
· April 2026
Prep 15 min · Cook 15 min · Rest 0 hr
Makes 10 · 80 kcal per fritter
Contains Gluten (wheat) Allergen detail ↓
Cekodok pisang is one of those simple snacks you can throw together when you have a few ripe bananas sitting around. The batter comes together in minutes, and once fried, you get soft, slightly sweet fritters with a bit of crisp on the outside. Nothing fancy, just a really good, comforting snack.
This recipe makes 10-12 fritters.
Let’s cook
Ingredients
Ingredients
- 3 medium sized ripe bananas
- 3 tbsp plain flour
- 2 tbsp rice flourreplace with corn starch if not available
- 2 tbsp sugaradjust if bananas are already sweet
- 1/4 tsp baking powder
- pinch of salt
- oil for deep frying
Instructions
Mash the bananas
Peel the bananas and mash them in a bowl until mostly smooth. A few small lumps are fine and will give a nicer texture.
Add the dry ingredients
Add the plain flour, rice flour, sugar (if using), baking powder, and a pinch of salt into the mashed bananas.
Mix the batter
Mix everything together until it forms a thick batter. Do not add any water.
The batter should be soft but not runny, thick enough to hold its shape when scooped.
Heat the oil
Heat oil in a pan over medium heat to around 160 to 180°C.
Make sure the oil is properly heated before frying, otherwise the fritters will absorb too much oil.
Fry the fritters
Lightly wet your fingers, then scoop a small portion of batter and gently drop it into the hot oil. This helps prevent sticking and gives a nicer shape.
Fry until golden brown, turning occasionally so they cook evenly on all sides.
Serve and enjoy!
Remove from the oil and drain on paper towel. Serve warm while they are still soft inside with a light crisp on the outside.
No talking. Just the making.
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Always check your own packets; shared processing varies by brand.
Nutrition
An estimate per fritter, from the ingredients listed.
Percent daily values based on a 2,000 calorie diet. Values vary with the brands you use.
Notes
- Don’t overfill the pastry. Too much filling makes sealing difficult and can cause leaks while frying. About 1 tablespoon is enough.
- Keep the filling dry. The filling should be thick, not wet. If it’s too moist, the pastry can become soggy or burst during frying.
- Let the filling cool completely. Warm filling softens the dough and makes it harder to shape. Always cool before assembling.
- Seal tightly. Press the edges firmly before crimping to prevent the curry puffs from opening in the oil.
- Oil temperature matters. Fry on medium heat. Too hot and the outside browns too fast; too low and they absorb oil and become greasy.
- Fry in batches. Avoid overcrowding the pan. This keeps the oil temperature stable and ensures even cooking.
- Turn occasionally while frying. This helps the curry puffs cook evenly and develop a uniform golden colour.
- Rest after frying. Drain on a rack or sieve instead of paper towels to keep them crisp.
- Make ahead tip. You can shape the curry puffs and freeze them. Fry straight from frozen on slightly lower heat.
- Reheating. Reheat in the oven or air fryer to bring back crispiness. Avoid microwaving as it softens the pastry.
Cekodok pisang is one of those recipes that doesn’t need much planning. As long as you have a few ripe bananas, you can make this in minutes. The riper the bananas, the better the flavour, so this is a great way to use up bananas that are too soft to eat on their own.
You’ll notice there’s no water added to the batter. The moisture from the bananas is enough to bring everything together. This helps keep the fritters soft inside while still allowing the outside to crisp up slightly when fried.
The texture really depends on the consistency of your batter and the temperature of the oil. If the batter is too wet, the fritters won’t hold their shape. If the oil is not hot enough, they will absorb oil and become greasy. Keeping the oil around 160 to 180°C gives you that nice balance, golden on the outside and fluffy inside.
These are best eaten fresh while still warm, when the outside has a light crisp and the inside is soft and slightly sweet. They’re simple, comforting, and very easy to make again and again.
Questions
Can I make cekodok pisang without rice flour?
Yes, you can replace rice flour with cornstarch. The fritters will be slightly softer and less crispy, but still taste good.
Do I need to add water to the batter?
No, the bananas provide enough moisture. Adding water can make the batter too runny and affect the texture.
Why are my fritters oily?
This usually means the oil is not hot enough. Make sure the oil is properly heated before frying, otherwise the batter will absorb oil.
How do I know when the oil is ready?
Drop a small bit of batter into the oil. If it rises and starts bubbling gently, the oil is ready.
Can I reduce the sugar?
Yes, if your bananas are very ripe and sweet, you can reduce or skip the sugar.
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