Pisang Goreng are a popular Southeast-Asian street snack. Bananas are deep fried till golden brown; crispy on the outside, sweet and creamy on the inside.
In a large bowl combine rice flour, cornstarch, baking powder, sugar, and salt.
Slowly drizzle ice-cold water into the dry ingredients (about 1 tablespoon at a time) while whisking until you get the consistency of pancake batter.
Heat cooking oil (enough for deep-frying) in a wok or frying pan to approximately 325 degrees F.
Coat the bananas in the batter, then deep-fry in small batches till they are golden brown.
Remove the bananas from the wok with a spider skimmer. Place on paper towels to absorb the excess oil, or on a cooling rack.
Serve while still warm. Enjoy!
Notes
* You can use any kind of banana as long as they are sweet and slightly firm. If they are long, cut them in half.* Rice flour gives the Pisang Goreng a fluffy and crispy texture. You can use regular wheat flour for more of a deeper crunch, or use a combination of the two flours (equal parts).