Recipe For Banana Fritters (Pisang Goreng)

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Last updated: Oct 9, 2019— Published: Jul 20, 2013— By: Anita— 35 comments

The key to lớn crispy pisang goreng lies in the batter. Learn the secret khổng lồ the perfect batter to lớn recreate this beloved Indonesian fried bananas in your home.

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It starts khổng lồ feel lượt thích autumn in Oregon, especially with all the rains we’ve been having almost non-stop for the whole week! My cravings for comfort food grows in exponential proportion, and the saba bananas on my countertop that were intended for banana bread seemed to whisper to me, “turn us into pisang goreng …”

Needless lớn say, the battle of pisang goreng vs. Banana bread didn’t last long, and after a little bit of mixing and deep-frying, I happily stuffed my face with as much pisang goreng as my stomach could handle! After I snapped some photos khổng lồ share, of course. I’m not THAT barbaric!


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What you need khổng lồ make pisang goreng: saba bananas, rice flour, baking powder, và baking soda.

What is pisang goreng?

Pisang goreng is basically bananas coated with batter & deep-fried in hot oil. Once deep-fried, the batter turns crispy, while the banana is of course, sweet & tender.

It sounds so easy, because it is, và yet this humble pisang goreng is a masterpiece despite its simplicity. How else can you explain the need for at least one gorengan (deep-fried snacks, bananas are always the star) seller in every street corner across Indonesia, and none of them seems lớn be lacking for hungry customers?

Honestly, when I was still in Indonesia, there is almost no incentive to learn lớn make a proper pisang goreng. Whenever the cravings hit, I simply need to lớn step out from the comfort of my trang chủ and walk lớn the nearest gorengan seller. It would be a surprise if anyone needs more than a 15-minutes walk khổng lồ spot one of these sellers.

This all changes once you live away from Indonesia for a while, và I am sure many of you have pisang goreng cravings that simply must be quenched! So read on, my dear readers. :)


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Top: pisang goreng batter made from rice flour, baking powder, baking soda, salt, sugar, and turmeric powder. Bottom: peeled saba bananas.

Which bananas should I use to make pisang goreng?

There are several varieties of bananas (and plantains) that are suitable khổng lồ prepare pisang goreng. The more popular ones include:

raja/radja bananas (Indonesian: pisang raja)saba bananas (Indonesian: pisang kepok)plantains (Indonesian: pisang tanduk)

So far, I have only seen saba bananas và plantains in the US. Your best bet to score some saba bananas is through your local Asian market. Plantains are more readily available even in regular stores.

Personally, I prefer raja bananas > saba bananas > plantains, but since I haven’t been able to find any raja bananas yet, I have been making pisang goreng with saba bananas.

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Regardless of the variety, it is imperative that you must wait until the bananas/plantains are ripe. This means the skins should be yellow và have dark spots. Be patient và wait for a few days if your bananas/plantains are still green.


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Freshly deep-fried pisang goreng (Indonesian fried bananas).

The all-important batter for crispy pisang goreng

The secret lớn the crispiest pisang goreng lies in the batter. After many frustrating trials and errors, I am quite happy with this incarnation.

THIS is the batter that finally can make my pisang goreng stays crispy for at least 1 hour, I think it is safe lớn say they should stay crispy for up to 2 hours!

Unless you somehow need your pisang goreng to stay crispy for more than 2 hours, but why would anyone need that?

Pisang goreng is lượt thích french fries, they taste amazing while piping hot, not so when it’s cold and uh, soggy. So ideally, one should consume pisang goreng under 30 minutes, exactly lượt thích french fries, or you know, other deep-fried food in general.

My crispy pisang goreng batter

You will need the following ingredients lớn make the pisang goreng batter:

baking powderbaking sodasugarsaltturmeric powder (optional)

Simply follow my recipe, & I am quite confident your pisang goreng cravings will be cured. Enjoy!


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Taking a bite off the freshly deep-fried pisang goreng (Indonesian fried bananas). So crispy!

Pisang Goreng - Indonesian Fried Banana

5.0 from 22 reviews

Author: Anita Jacobson

Categories: Snack Vegetarian

Cuisine: Indonesian

Ingredients: Fruit

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: đôi mươi mins

Serves: 4

Print Recipe

Ingredients

8 ripe saba bananas (or 4 ripe plantains, cut each plantain into 2 lớn get 8 pieces total)oil for deep fryingPisang goreng batter1 50% teaspoon baking powder1/2 teaspoon baking soda2 teaspoon sugar1/2 teaspoon salt1/8 teaspoon turmeric powder (optional)1/2 cup water

Instructions

Heat enough oil in a pot for deep frying, make sure there are at least 2 inches of oil, preferably 3 inches.Meanwhile, peel all the bananas. Optionally, make three slits along its length, but keep the bottom 1 inch intact, so the bananas can be opened up lượt thích a fan.Whisk together all pisang goreng batter in a mixing bowl.Once the oil is hot, scoop 1 tablespoon of hot oil and địa chỉ cửa hàng to the batter, whisk again. (*)Coat the bananas with batter & deep-fry until golden brown & crispy, about 3-4 minutes. At around 2 minutes into frying, drop batter in drips into the hot oil to lớn make plenty of batter droplets, then quickly coat the bananas with the resulting crispy bits. This creates an additional layer lớn ensure your resulting pisang goreng stays crispy for longer.Remove bananas & drain on a wire rack lớn remove excess oil. Pisang goreng is best when served immediately.

Notes

(*) If you have bamboo chopsticks, you can tell that the oil is ready once there are bubbles around a bamboo chopstick that are lowered in the hot oil.