Banana Fritters (Kuih Kodok)

I have come across fried banana on the menu of Chinese restaurant in Greece under the category of desert and was asked countless time to what that is and why I don't make them. Unfortunately, I haven't a clue what desert that is!

As I explained to my other half, fried banana is a snack not a desert and I am not going to make him fried banana but if we have over ripe banana, I will make him Banana Fritters any day. So I did!

All you need are over ripe bananas (of course), flour, egg and sugar. Cooking is really not an exact science, just measure everything "με το ματι" as the Greek saying goes or as my grandmother would say "agak agak"; a little more sugar if you like it sweeter, or a little less flour if you like to have more banana, etc. In general, I loosely measure the following (yield about 12 small fritters):

3 Tbsp flour (heap)1 egg
2 large banana, coarsely meshed
3 tsp sugar (heap)
1 shot glass of water (approximately)
a pinch of salt

1. Mix flour, sugar and egg into a large bowl, gently add the water until everything comes together to resemble a thick batter;

2. Heat enough cooking oil in a wok for deep frying. Using a ladder or a large spoon, gently pour the batter into the hot oil, one spoon at a time. When the drop of batter start to get color, turning it occasionally until it is brown (or dark brown) overall;

3. When ready, transfer the banana fritters onto a plate covered with kitchen tower (to absorb the extra oil) and its ready to serve.

All in 3 steps! Serve it as breakfast or afternoon snack.