Cempedak Fritters (Cekodok Cempedak)

Local fruits, when in season and plentiful, are great for frying up into crispy fritters.

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Print Recipe
To prepare batter
  1. Combine flour, baking soda, baking powder, sugar, and salt in a mixing bowl.
  2. Blend cempedak flesh and 50ml water briefly in a food processor until coarsely mashed up.
  3. Stir the mixture into the flour mixture. Add in remaining water to form a sloppy batter.
To cook
  1. 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.
  2. Do this in batches so you don’t overcrowd the wok. Deep-fry until the fritters are cooked through and golden brown in colour.
  3. Remove fritters as they cook and drain on paper towels. Cool slightly before serving.
Recipe Notes

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