Sunday, January 13, 2013

Crisp Goreng Pisang (Banana Fritters)

Crisp Goreng Pisang  (Banana Fritters)



  • 4 ripe bananas
  • 30g plain flour
  • 20g rice flour
  • 1 teaspoon sugar
  • Pinch of salt
  • 1 teaspoon peanut/groundnut oil
  • 4 tablespoons water (60ml)
  • Cooking oil (for deep-frying)
  • Cut the bananas in half.
  • Mix the rest of the ingredients till well combined and free of lumps.
  • Coat bananas in the batter.
  • Heat the cooking oil in a wok or pot. The oil should be medium hot (150°C) and its depth at least 4cm. Deep-fry the bananas for a few minutes till golden brown.
  • Place the fried bananas on paper towels to soak up excess oil.

 recipe notes
  • Use ripe bananas as this provides extra sweetness to these fritters.
  • Rice flour and a little peanut oil makes the outer coating of the fritters crisp. Peanut oil may be replaced with other types of cooking oil.
  • It is best to use a thermometer (one that is specially made for baking and cooking) to measure the temperature of the cooking oil before deep-frying the bananas. Oil that is not hot enough causes the banana fritters to become soggy, while oil that is too hot will cause sputtering.
  • To maintain the cooking oil at a constant temperature in the wok, deep fry a few pieces of banana at a time. Crowding the wok with several pieces will lower the temperature of the cooking oil and thus result in soggy banana fritters.
  • Do not fry the bananas for too long or they will turn soft and soggy.
  • adding an egg to the batter gives the bananas a thicker coating. it tastes good but it reduce the crisp factor.

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