Resepi :

- 5 biji pisang (500g) (saya guna pisang nangka)
- 1 1/3 cawan tepung gandum
- 2 1/2 sudu makan gula
- 1/2 sudu teh garam
- 1/2 sudu teh soda bikarbonat (untuk kembangkan dan gebukan cekodok)
- 1 sudu makan marjerin
- 1/3 cawan air (hanya tambah kalau adunan kering dan tak cukup lembik)

TIPS BUAT CEKODOK :

* Wajib perap supaya soda bikarbonat boleh bertindak balas dalam adunan dan mengembangkan adunan bila digoreng nanti
* Goreng guna api sederhana kecil, dan panaskan minyak sehingga betul-betul panas supaya cekodok tidak serap minyak apabila digoreng
* Basahkan hujung jari semasa mencedok adunan dgn hujung jari supaya adunan cekodok tidak melekat di jari
* Untuk dapatkan cekodok yang bulat, gunakan jari dan bukan sudu
* Jangan guna api yg besar semasa menggoreng kerana nanti cekodok akan hangit dahulu sebelum sempat masak didalam

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english recipe//

- 5 pieces ripe bananas (500g) (i use jackfruit bananas)
- 1 1/3 cup wheat flour
- 2 1/2 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp baking soda (to make banana fritter balls fluffy)
- 1 tbsp margarine
- 1/3 cup water (add only if the batter is too dry)

TIPS BUAT CEKODOK :

* It is compulsory to let the batter sit for 20 minutes before cooking so that baking soda can react with batter and make fritter balls fluffy when fried
* Heat oil using medium-low heat , and wait until oil is hot enough before you fry the fritter balls to prevent fritter from absorbing the oil
* Dip your fingers in water before scooping the batter to prevent batter from sticking to your finger
* Use fingers to scoop batter into hot oil to get beautiful round-shaped fritter balls and do not use spoon
* Do not use high heat while deep frying the balls as it will cause the balls to cook on the outside first but not fully cook inside