"Hey Rose, shouldn't you be studying for your second minitest?" uhhh... Jemput stimboard go π
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(Recipe below!!!)
Recipe for Jemput / Banana Fritters!
A Preword: Use this recipe for when you buy too many bananas and they start turning overripe. Also, don't expect it to look great when you finish cooking them, they usually look mid but taste good. If it's still not sweet enough dip in honey or syrup. I think it'd taste nice, not that I've tried though.
You Will Need:
4 OverRipe Bananas. They're the sweetest when they're kinda golden when you mash them.
Sugar. The bananas are already sweet, but if you wish, add more.
3/4 Cups of Plain Flour. Apparently it's pronounced "fl-OUR" and not "Flaa"??? Why. Isn't that more confusing?
Salt. Vital to any good cooking. Just a dash is enough.
Egg, if you so wish. It is not required, especially not in this economy.
Cooking oil, quite a bit. You will be frying the dish, like one fries potato chips. Keep this in mind and stay safe with hot oil.
Instructions:
Get a plate, and add a paper towel on it. This will be for later. Grab a bowl, preferrably one that is of medium size. This is the one you will be preparing your ingredients in.
Get your bananas. Your incredibly overripe and kinda soft bananas. Not the firm ones, they make this harder for this next step. Now mash 'em. Told you a firm banana would be hard. If you want some texture, mash lightly and keep some small banana pieces within. Next, stir and keep adding sugar until it's to your liking, but like, not too much. It's an asian dessert, not a sugar pudding, you know? When good enough, add salt and your probably-not egg, mix until evenly distributed.
Heat and boil your oil, and once hot enough, add a droplet of mixture into the pot. If it sinks and does nothing, it's not hot enough. If it starts actually frying and cooking, it's a good enough temperature. Dollop spoonfuls of batter into the pot, flip when side is done and until entire thing is brown. You will know when that side is cooked, because it will drastically change color. Do not burn it, wait until it is a nice golden brown. It is a hard quicktime event, but I trust you.
When removing your cooked jemput, place it onto the previously prepared plate with paper towel. Did you remember to set it up? Because often-times I forget and end up burning mine while I scramble to find a plate for it. Anyway, use another paper towel to dab away excess oil if needed. The dish is now finished. It is now jemput. Congrats, you may eat it, as soon as it is not as hot and of a reasonable temperature, of course.
