Pisang Goreng (Banana Fritters)
Crispy Indonesian banana fritters in a light rice-flour batter, deep-fried until golden and served warm.
Ingredients
| 1/2 cup | 120 ml | rice flour |
| 1/4 cup | 60 ml | corn starch |
| 1 tsp | 5 ml | baking powder |
| 1 tsp | 5 ml | sugar |
| 1/2 tsp | 2.5 ml | salt |
| 1/2 - 1 cup | 120–240 ml | ice cold water |
| — | cooking oil for frying | |
| 6 - 8 | bananas, peeled |
Instructions
- In a large bowl, combine the rice flour, cornstarch, baking powder, sugar and salt.
- Slowly drizzle the ice-cold water into the dry ingredients (about 1 tablespoon at a time) while whisking, until you get the consistency of pancake batter.
- Heat cooking oil (enough for deep-frying) in a wok or frying pan to approximately 325°F (165°C).
- Coat the bananas in the batter, then deep-fry in small batches until they are golden brown.
- Remove the bananas from the wok with a spider skimmer. Place on paper towels to absorb the excess oil, or on a cooling rack.
- Serve while still warm. Enjoy!
Notes: You can use any kind of banana as long as it is sweet and slightly firm; if the bananas are long, cut them in half. Rice flour gives pisang goreng a fluffy, crispy texture — you can use regular wheat flour for a deeper crunch, or a combination of the two flours (equal parts).