Cherry & Dennis Helper Habitat

Indonesian Pisang Goreng Banana Fritters

印尼香蕉炸餅

Indonesian Pisang Goreng Banana Fritters — finished dish

Total time: 27 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Firm ripe bananas are coated in a thin plain-flour and rice-flour batter, then fried in small 170°C batches for a crisp shell and soft centre.

01

Ingredients

Main ingredients

6 ripe but firm bananas
150 g plain flour
50 g rice flour
180 ml water

Batter seasoning

2 tbsp sugar
1/2 tsp salt

Frying oil

750 ml neutral oil, divided between frying and sambal

Indonesian Pisang Goreng Banana Fritters — ingredients

02

Tools

Chef’s knife and two chopping boards
Whisk and large mixing bowl
Deep frying pan and oil thermometer
Draining rack and heatproof tongs
Clean deep serving plate

Indonesian Pisang Goreng Banana Fritters — tools

03

Steps

Indonesian Pisang Goreng Banana Fritters — Choose firm ripe bananas

Step 1

Choose firm ripe bananas

Choose ripe but firm bananas with yellow skins and no soft black patches.

Indonesian Pisang Goreng Banana Fritters — Peel and halve evenly

Step 2

Peel and halve evenly

Peel bananas and halve lengthways; keep pieces the same thickness for even frying.

Indonesian Pisang Goreng Banana Fritters — Whisk the rice-flour batter

Step 3

Whisk the rice-flour batter

Whisk 150 g plain flour, 50 g rice flour, 2 tbsp sugar, 1/2 tsp salt and 180 ml cold water into a thin ribboning batter.

Indonesian Pisang Goreng Banana Fritters — Rest and rewhisk the batter

Step 4

Rest and rewhisk the batter

Rest batter 5 minutes so flour hydrates, then whisk once; do not make it thick.

Indonesian Pisang Goreng Banana Fritters — Heat measured oil to 170°C

Step 5

Heat measured oil to 170°C

Heat 750 ml oil about 4 cm deep in a pan to 170°C; a batter drop should rise with steady small bubbles.

Indonesian Pisang Goreng Banana Fritters — Coat one banana piece

Step 6

Coat one banana piece

Dip one banana piece in batter, letting excess drip back so the coating stays thin.

Indonesian Pisang Goreng Banana Fritters — Fry four pieces per batch

Step 7

Fry four pieces per batch

Lower banana away from you into oil; fry only four pieces at a time to protect oil temperature.

Indonesian Pisang Goreng Banana Fritters — Turn after the coating sets

Step 8

Turn after the coating sets

Fry 2 minutes until pale gold, turning once with tongs when the underside sets.

Indonesian Pisang Goreng Banana Fritters — Finish until crisp gold

Step 9

Finish until crisp gold

Fry 1–2 minutes more until crisp golden with no pale wet batter at the seams.

Indonesian Pisang Goreng Banana Fritters — Drain on a wire rack

Step 10

Drain on a wire rack

Lift fritters to a wire rack, not a covered bowl, so steam cannot soften the crust.

Indonesian Pisang Goreng Banana Fritters — Check the soft hot centre

Step 11

Check the soft hot centre

Check one centre is hot and banana is soft but still holds its shape.

Indonesian Pisang Goreng Banana Fritters — Cool briefly and serve

Step 12

Cool briefly and serve

Cool 2 minutes and serve promptly as a children’s snack while the coating stays crisp.

Common mistakes

Overripe bananas burst in hot oil.
Thick batter stays doughy at the banana seam.
Crowding drops oil temperature and makes fritters greasy.
A covered bowl destroys the crisp crust.

Tips

Firm ripe bananas hold their shape better than very soft bananas.

Cold thin batter makes a lighter crisp coating than a thick batter.

Drain on a rack and serve quickly; covering traps steam and softens fritters.