Pisang Goreng (Crispy Banana Fritters)
Pisang Goreng (fried banana fritters) is a popular street snack across Malaysia and Indonesia. Ripe bananas are dipped in a light batter and then fried till golden brown, turning a humble fruit into an addictive snack!
Ingredients
- ½ cup rice flour
- ¼ cup corn starch
- 1 teaspoon baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ cup water ice-cold
- Cooking oil for deep frying
- 8 bananas small
Instructions
- 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 tempura or crepe batter.
- Heat cooking oil (enough for deep-frying) in a wok or frying pan to approximately 325°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. Not too green, not too ripe. If you are using a longer variety like Cavendish, cut into half or thirds.
- Rice flour gives Goreng Pisang a fluffy and crispy texture. You can use regular all-purpose flour for a deeper crunch, or a combination of the two flours.
- For a thicker, extra-crunchy coating, dip the banana in the batter a second time after the first fry (once it's cooled), then fry again till golden brown. Keep the first fry short; just long enough for the batter to set, so the banana doesn't overcook by the time the second coat is done.
Nutrition
Calories: 407kcalCarbohydrates: 39gProtein: 2gFat: 29gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.1gSodium: 201mgPotassium: 430mgFiber: 3gSugar: 15gVitamin A: 76IUVitamin C: 10mgCalcium: 37mgIron: 0.4mg
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