Cempedak Fritters (Cekodok Cempedak)
Local fruits, when in season and plentiful, are great for frying up into crispy fritters.
To prepare batter
Combine flour, baking soda, baking powder, sugar, and salt in a mixing bowl.
Blend cempedak flesh and 50ml water briefly in a food processor until coarsely mashed up.
Stir the mixture into the flour mixture. Add in remaining water to form a sloppy batter.
Heat enough oil for deep-frying in a wok over medium heat. Use an ice-cream scoop to scoop out the batter and drop into the hot oil.
Do this in batches so you don’t overcrowd the wok. Deep-fry until the fritters are cooked through and golden brown in colour.
Remove fritters as they cook and drain on paper towels. Cool slightly before serving.
Tags: Amy Beh, cekodok cempedak, Cempedak, cempedak fritters, Cook's Nook, RECIPES