Goreng Klodok is a typical Singaporean finger food that can be found at many Malay food stalls. It is getting difficult to find good ones nowadays. The ideal fritters should be packed with bananas, light in the inside and crispy on the outside. In my attempt in making these, I have also added brown sugar to add a depth of flavour to the sweetness and rice flour for the crunch.
Recipe (24 pieces)
- 500g Ripe bananas
- 80g Caster sugar
- 20g Brown Sugar
- 120 All Purpose Flour
- 2 tsp Rice Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 60 ml Water
- 2 tsp Oil
- Oil for frying
- Mash the bananas with a whisk/ fork. We still want some bits of bananas in the mash to have the bite in the fritters.
- Mix in the sugars.
- Add in the flours and baking powder. Mix well.
- Add in salt and water. Then lastly the oil.
- Set aside for at least 5 minutes. Prepare for oil for deep frying. I used a small saucepan with 2 inch of oil. Drop a small dough to check for temperature. It should sizzle quickly. If the temperature is too low, dough may absorb too much oil and end up with greasy balls.
- Spoon 1 tablespoon of batter into the hot oil. The dough should float up shortly. Make sure both sides are brown before removing from oil.
I am very happy that Ethel and Terri loved my "heartwork". The fritters were snapped up so quickly. :P This made my day and I am sure it brightened theirs too. If you are reading my blog, please join me in making someone's day different. Cook for them...