Lazy Keto Banana Ball's Recipe

We are indeed trying very hard to clear off ripe bananas in the pantry. It gets a bit sick to eat bananas after bananas. So there's another recipe for banana balls aka cekodok pisang in Malay-- the lazy Keto way.

Ingredients

300 g banana(s)- 3/4 medium sized 

50g rice flour or corn flour

25g wheat flour

25g coconut flour

1egg 

1⁄4 tspsalt

1⁄4 tspbaking soda

350ml oil for frying

Serves 6

Add all the ingredients into the food processor until they become a sticky paste or dough.

Heat oil over medium heat for at least 4 minutes.

Drop a small amount of batter into the oil to test. If it cooks immediately, it's ready.

Use 2 metal tablespoons to scoop the dough up straight into the hot oil. This is because the dough is kind of gooey. That's why I deep fry instead of air fry them. This mixture of flour makes the balls fluffier.

I don't add sugar to the mix. But sugar can help the caramelization process so the bananas balls are crispier. 

Fry until the balls are golden brown.

Serve warm. 

Tips: 

They don't taste as good when left to cool. But if you have excess batter, you can refrigerate it overnight.

If you are adding coconut flour to a gluten-free flour blend or substituting it for flour in a regular recipe,  substitute coconut flour for up to 20% of that blend. The liquid and/or fat combination needs to be increased by about 20% (fat preserves the long term moisture of the final baked product). 

Coconut flour typically call for a lot of eggs. Every 1/4 cup (30.8g) coconut flour typically requires one egg for both moisture and structure.

When storing coconut flour, it’s best to keep it airtight and refrigerated since coconut flour absorbs moisture.