Crisp on the outside and soft on the inside. These hot, fried banana fritters disappear very quickly once made.
Pisang Goreng Fried Banana
® This is a RAS signature Recipe©
ICED water is required for this recipe.
Step-wise images and tips available on the Intro page ⇓.
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Pisang Goreng Fried Banana
Description
Pisang is the Indonesian and Malay word for banana. Pisang Goreng is a whole baby banana that is dipped in batter and deep-fried. A favorite snack along with tea.
Ingredients:
Instructions
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Sift the flour, rice flour, baking powder, salt and turmeric powder into a bowl.
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Keep bananas peeled. If using plantain, or larger bananas, slice into uniform sized, elongated pieces.
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Add the oil for frying to a medium sized wok. Turn on the heat and bring to frying temperature, while you mix the batter. (If using an instant read thermometer, it should read about 190 ºc).
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Add the powdered lime paste to the bowl of sifted ingredients.
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Gradually, pour in the ice cold water, whilst stirring to make a thick batter. Make sure the lime paste is well incorporated/distributed.
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Dip each banana ( or slice) into the batter turning to coat thoroughly.
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Slide into the hot oil and fry in batches. Do not overcrowd the wok.
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Allow the oil to come back to temperature before adding the next batch. Strain and discard any fried bits from the oil, before adding each batch. I usually fry two at a time.
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Fry till golden brown and crisp 4-6 minutes.
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Drain thoroughly and serve warm.
Note
- If you happen to have lots of time, you can even chill the batter in the fridge. Add all ingredients for the batter except the slaked lime and baking powder. Add this before frying.
- Mix the powdered lime and the ice-cold water into the batter immediately before frying. Get the oil hot before you mix the batter.
- Use ‘new oil’ for frying this snack, as the batter will absorb the color and flavor of oil used for other purposes. This will also make the Pisang Goreng less crispy.
- Key Ingredients: Banana, Plain Flour, Rice Flour, Oil, Salt, Baking Powder.
