Pisang Goreng or Goreng Pisang? Well the popular snack of deep fried  banana is referred to by both of these names, but Goreng Pisang refers to the ‘action’ of cooking the banana while ‘Pisang Goreng’ actually means ‘Fried Banana’. Small sized bananas are fried whole, with a crispy coating enclosing the hot and soft banana filling. Perfect with some tea or an ‘ on the go’ snack. The most important part of Pisang Goreng, is the selection of Pisang (banana). Use firm small bananas that are not too fat.  It is  sometimes made with elongated slices of plantain as well.

This is one of Indonesia’s favorite snacks, but is very popular in Malaysia, Singapore, Thailand, Cambodia, Brunei and the Philippines.

Pisang Goreng | Deep Fried Bananas

The most important part of Pisang Goreng, is the selection of Pisang (banana). Use firm  small bananas that are not too fat. It’s good to have bananas that are just ripe and still firm.  Around here, the popular bananas for this recipe are ‘ Pisang Raja’ or ‘Pisang Abu’.  ‘Njali Poovan’ is also a good choice. If you would like the fritters, to have a light yellow color, simply add a pinch of turmeric to the  the batter. Using  ice cold water, and frying the banana soon after coating in batter ensures that the Pisang Goreng s out really crispy! And the trick to keeping the outer crust crisp for some time, is using slaked lime (kapur). This is usually used in the traditional Malaysian recipe. Omit if unavailable.

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Key Ingredients: Banana, Plain Flour, Rice Flour, Oil, Salt, Baking Powder.

Let us know if you tried –  Pisang Goreng | Deep Fried Bananas.

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