📝 About This Recipe
Transport your senses to the bustling night markets of Southeast Asia with these iconic Pisang Goreng. This recipe delivers a shatteringly crisp, lace-like batter that encases warm, custard-like caramelized bananas for the ultimate texture contrast. Using a blend of rice flour and lime water ensures a long-lasting crunch that makes this street food classic truly unforgettable.
🥗 Ingredients
The Fruit
- 8-10 pieces Saba or Raja Bananas (ripe but firm, peeled and halved lengthwise)
The Signature Crispy Batter
- 1 cup Rice Flour (provides the essential crunch)
- 1/2 cup All-purpose Flour (adds structure to the batter)
- 2 tablespoons Cornstarch
- 1 teaspoon Baking Powder (for a light, airy lift)
- 1/4 teaspoon Turmeric Powder (for a vibrant golden hue)
- 2 tablespoons Granulated Sugar
- 1/2 teaspoon Salt (to balance the sweetness)
- 3/4 cup Ice Cold Water (crucial for a crisp texture)
- 1/4 cup Coconut Milk (full fat for richness)
- 1 tablespoon Limewater (Air Kapur) (optional, traditional secret for extra crispness)
Frying & Garnish
- 3-4 cups Neutral Oil (Vegetable, Canola, or Peanut oil for deep frying)
- 1 tablespoon Sesame Seeds (optional, for the batter)
- 1 tablespoon Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Prepare the bananas by peeling them and slicing each lengthwise into two or three flat planks. If using smaller Saba bananas, you can also press them slightly flat without breaking them.
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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, coconut milk, and limewater into the dry ingredients. Whisk gently until the batter is smooth and resembles the consistency of heavy cream.
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4
If using sesame seeds, fold them into the batter now. Let the batter rest for 10 minutes; this allows the flour to hydrate for a better coating.
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5
Fill a deep pot or wok with neutral oil until it is at least 3 inches deep. Heat the oil 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 into it. If it sizzles and rises to the surface immediately, the oil is ready.
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7
Dip a banana slice into the batter, ensuring it is completely and evenly submerged and coated.
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8
Carefully lower the coated banana into the hot oil. Repeat with 3-4 more slices, being careful not to overcrowd the pot, which would drop the oil temperature.
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9
Fry the bananas for 3-4 minutes per side. Use a slotted spoon or spider skimmer to flip them occasionally until they are a deep, golden brown.
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10
For extra 'crumbs' (kremes), drizzle a tablespoon of extra batter over the frying bananas halfway through cooking to create crispy bits that stick to the fruit.
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11
Once perfectly golden and rigid to the touch, remove the fritters and drain them on a wire rack set over a baking sheet. Avoid paper towels as they can trap steam and make the fritters soggy.
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12
Allow the fritters to cool for 2-3 minutes before serving to let the crust fully set and the interior cool slightly.
💡 Chef's Tips
Always use 'starchy' bananas like Saba, Plantains, or Raja; standard Cavendish bananas get too mushy when heated. The secret to the crunch is the ice-cold water and rice flour; don't substitute with all-purpose flour only. Keep the oil temperature consistent at 350°F; if it's too low, the fritters will be greasy; if too high, the outside burns before the inside softens. For an authentic touch, add a drop of vanilla extract or a bruised pandan leaf to the frying oil for an incredible aroma. Leftovers can be reheated in an air fryer at 350°F for 3 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve warm with a side of spicy Sambal Kicap (sweet soy sauce with bird's eye chilies) for an authentic Indonesian experience. Drizzle with condensed milk and a sprinkle of grated cheddar cheese for a popular modern twist. Pair with a scoop of coconut or vanilla bean ice cream for an elegant plated dessert. Enjoy as an afternoon snack (Minum Petang) alongside a hot cup of black coffee or Teh Tarik. Dust with a mix of cinnamon and powdered sugar for a churro-style flavor profile.