Banana Balls Recipe
You can make delicious deep-fried banana balls at home with this recipe, which also makes great travel or picnic food.
Any leftover ripe bananas can be used in this recipe to make a delicious snack.
If you're going on a picnic or traveling, you can make these fried banana balls ahead of time and carry them conveniently for kid-friendly snacks. You can make small or medium-sized banana balls, depending on your preferences.
For small children, you can prepare smaller banana balls, which are also simpler to fry.
If you want to make it healthier, using jaggery is preferable, but if you don't have it, you can easily create this using white sugar to make it simpler, as I have done in this recipe.
Advice for preparing fried banana balls
When attempting the recipe, you will discover that the dough is really mushy and sticky, making it challenging to shape. As said in the video, that would be my advice. I used two metal spoons there. The hot oil must be dipped into before using the spoon to form the banana balls. In addition, you must first let the dough sink and cook for around 5 seconds in order to form a crust. Once the dough has stopped clinging to the pot, use the spoon that has been soaked in oil to gently remove it.
Crispy Banana Balls Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting time for batter: 10 minutes
Total Time: 30 minutes
Servings: 12 to 15
- 3 big ripe bananas
- 1.5 cups wheat flour
- 1 tsp of baking powder
- 1/2 tsp baking soda
- 1/2 cup sugar
- 1/2 teaspoon cardamom powder
- deep-frying oil
- 1/2 tsp of vanilla extract
Making the Batter
- Using a spoon, combine all of the dry ingredients—flour, baking powder, baking soda, vanilla extract and cardamom powder—in a large bowl.
- Bananas should be mashed with sugar in a separate basin.
- Add the sugar and mashed bananas to the dry flour mixture after thoroughly combining them.
- Mix the ingredients thoroughly with your hands; they will be quite sticky.
- Mix the sticky batter once more with your hands after adding 1 tablespoon of oil.
- For a few minuits, cover the bowl and let it rest.
Making the Banana Balls
- In a skillet with a thick bottom, heat enough oil to deep fry the banana balls.
- Applying a little oil to your palms will make it easier for you to roll the sticky batter into balls.
- Using your hands, form medium-sized balls from the batter. You only need to make the balls roughly round; they don't have to be absolutely round.
- Make one banana ball at a time, then carefully place it in the heated oil.
- Similar to that, use the batter to form more balls, and gently drop each one into the heated oil. The pan shouldn't be packed too full because doing the flip will be challenging. As many batches as necessary can be fried at once.
- The banana balls should be deep-fried until they are a rich golden brown. To turn them, I just used a standard steel spoon. I fried them till golden brown on all sides. It is crucial to note that if you don't deep fry the balls completely, the inside won't be cooked. Overcooking could result in the balls becoming hard. Simply deep fried the banana balls long enough to achieve a deep golden brown color on all surfaces.
- One by one, carefully remove the banana balls from the pan once they have all been deep-fried.
- After removing the banana balls from the oil, you may either use a proper slotted spoon or spatula to help drain the oil or a paper towel to absorb any remaining oil.
- Make fried banana balls in a similar manner until all the batter is used. Enjoy the fried banana balls with coffee or tea as a snack while they're hot or heated!
How to cook banana balls that are crispy?
The oil must first be warmed over medium heat. By heating the oil for around 4 minutes, let the heat to disperse evenly. You may check the temperature by dropping some batter into the oil. When the batter meets the oil, it will be ready if it begins to cook right away. The banana balls will become spongy if the oil is not heated sufficiently. However, overheated oil can cook the banana ball's exterior layer too rapidly while leaving the interior of the dough uncooked.
The batter should be sugared only before cooking, which is another crucial piece of advice. This will guarantee that the batter is crisp.
Is rice flour required in the batter?
I guess, sort of. Also available is corn flour. The final product, fried banana balls, is softened by the use of both rice flour and maize flour. Due to the gluten concentration, using simply wheat flour would result in a tougher dough. The texture of rice flour is softer than that of maize flour.
How are fried banana balls served?
The traditional way to serve banana balls is with a cup of your favorite tea. If you're feeling daring, top them with powdered sugar or serve them with vanilla or coconut ice cream.
How long can the banana balls be kept?
It's preferable to consume them right away. If not, you can leave them at room temperature for a day. If you have extra batter, it's best to store it in the refrigerator in an airtight container or with cling wrap covering the bowl. Do not keep it for more than three days.
If you want to enjoy fried Cekodok pisang again warm, store them in the refrigerator overnight and reheat them in the microwave. But they would be mushy and no longer taste as good as they should.
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