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Pisang Goreng
5 from 2 votes

Pisang Goreng

Pisang goreng is a plantain fritter that is popular in Southeast Asia, particularly in Indonesia, Malaysia, Singapore, and Brunei.

Prep Time
20 mins
Cook Time
15 mins
Resting Time
25 mins
Total Time
35 mins
Servings: 4 people
Calories: 222 kcal
Course: Breakfast, Snacks
Cuisine: Asian, Indonesian, Vegan

Ingredients

  • 6 tablespoons self-rising flour
  • 2½ tablespoons cornstarch
  • 1 tablespoon rice flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons water ice cold, still or sparkling
  • 6 banana peeled and halved (small bananas, varieties of pisang raja, pisang abu or failing that, plantain, ripe, cooking variety
  • neutral cooking oil for frying, generic cooking oil

Instructions

    Cup of Yum
  1. In a bowl, combine the self-rising flour, cornstarch, rice flour, baking powder and salt. Slowly add ice water, and whisk until smooth without lumps. It is important to add water gradually while monitoring the consistency, and possibly adding more water only if necessary. The dough should not be too runny or too thick, it should be able to stick to the banana pieces.
  2. Cover the batter, and let it rest in the refrigerator for 20 minutes.
  3. Peel and then cut the bananas in half lengthwise.
  4. Place the banana slices into the batter. Mix gently, and let stand for 5 minutes before frying.
  5. Heat a large amount of oil in a frying pan or wok.
  6. When the oil temperature reaches 350 F (175°C), fry the well-coated banana pieces until golden brown.
  7. Transfer the cooked banana fritters to paper towels to soak up the excess oil.
  8. For the best flavor, serve immediately.

Notes

  • The most world famous banana variety, Cavendish, which is the large yellow variety found in most supermarkets, and especially Western ones, is best eaten fresh and is absolutely unsuitable for banana fritters.