📝 About This Recipe
A beloved staple of Southeast Asian street food culture, Pisang Goreng transforms humble bananas into a decadent, crunchy masterpiece. These fritters feature a signature 'kremes' (crispy bits) batter that provides a dramatic textural contrast to the warm, custardy center of a perfectly ripened banana. Whether enjoyed as a rainy-day snack or a sophisticated dessert, this recipe captures the authentic balance of salty-sweet flavors that makes Indonesian street food legendary.
🥗 Ingredients
Main Ingredients
- 8-10 pieces Saba Bananas or Plantains (ripe but firm; peeled and sliced lengthwise)
- 3-4 cups Vegetable Oil (for deep frying)
Crispy Batter
- 1.5 cups Rice Flour (provides the essential crunch)
- 1/2 cup All-Purpose Flour (adds structure to the batter)
- 2 tablespoons Cornstarch (for extra crispness)
- 1 teaspoon Baking Powder (helps the batter puff up)
- 2 tablespoons Granulated Sugar (for subtle sweetness and browning)
- 1/2 teaspoon Salt (to balance the sweetness)
- 1/4 teaspoon Turmeric Powder (for a beautiful golden hue)
- 1.25 cups Ice Cold Water (very cold to prevent oil absorption)
- 1/4 cup Coconut Milk (for richness and aroma)
- 1 teaspoon Vanilla Extract (optional but recommended)
Optional Garnish
- 2-3 tablespoons Condensed Milk (for drizzling)
- 1/4 cup Grated Cheddar Cheese (a classic Indonesian savory topping)
- 2 tablespoons Chocolate Sprinkles (for a kid-friendly version)
👨🍳 Instructions
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1
Prepare the bananas by peeling them and slicing them into 'fans' (slice lengthwise but keep attached at one end) or simple halves depending on your preference.
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2
In a large mixing bowl, whisk together the rice flour, all-purpose flour, cornstarch, baking powder, sugar, salt, and turmeric until well combined.
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3
Slowly pour in the ice-cold water and coconut milk while whisking constantly. The batter should be smooth and thin enough to coat a spoon but thick enough to cling to the banana.
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4
Add the vanilla extract to the batter and stir gently. Let the batter rest for 10 minutes to allow the flours to hydrate.
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5
Heat the vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 350°F (175°C).
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6
Test the oil by dropping a small bit of batter in; it should sizzle and rise to the surface immediately.
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7
Dip a banana piece into the batter, ensuring it is fully and evenly coated.
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8
Carefully lower the coated banana into the hot oil. Repeat with 3-4 more pieces, being careful not to overcrowd the pan.
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9
To create the 'kremes' (extra crispy bits), drizzle a spoonful of extra batter over the frying bananas from a height of about 6 inches.
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10
Fry for 3-4 minutes per side, turning occasionally with a slotted spoon until the crust is a deep golden brown and very crisp.
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11
Remove the fritters and drain them on a wire rack or paper towels to remove excess oil.
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12
Repeat the process with the remaining bananas and batter.
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13
While still hot, arrange the Pisang Goreng on a serving platter.
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14
Drizzle with condensed milk and top with grated cheese or chocolate sprinkles if using, then serve immediately.
💡 Chef's Tips
Use Saba bananas for the most authentic flavor; if unavailable, use firm plantains or slightly under-ripe Cavendish bananas. Always use ice-cold water for the batter; the temperature shock in the hot oil creates a much crispier, less greasy crust. Don't skip the turmeric; it provides that iconic street-food yellow glow without altering the flavor significantly. Fry in small batches to maintain the oil temperature; if the oil cools down, the fritters will become soggy and oil-logged. If your batter is too thick, add water one tablespoon at a time; if too thin, add a bit more rice flour.
🍽️ Serving Suggestions
Serve with a hot cup of black Indonesian coffee (Kopi Tubruk) or jasmine tea. Drizzle with palm sugar syrup (Gula Melaka) for a deep, caramel-like sweetness. Pair with a scoop of coconut or vanilla bean ice cream for a gourmet dessert experience. In some regions of Indonesia, it is served with a spicy sambal dipping sauce for a sweet-and-spicy kick. Top with toasted sesame seeds or crushed peanuts for added nutty texture.