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Pisang Goreng

Shruthi
Ripe bananas are coated in a lightly sweet and crispy batter.Rice flour helps create a delicate and crunchy exterior.A touch of coconut milk adds richness and tropical flavor.The bananas are deep-fried until golden and crisp.The warm fruit becomes soft, sweet, and tender inside.Serve immediately with powdered sugar, chocolate, coconut, or ice cream.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Indonesian
Servings 4
Calories 350 kcal

Ingredients
  

For the Banana Fritters

  • 6 ripe but firm bananas
  • ¾ cup all-purpose flour
  • ¼ cup rice flour
  • 2 tablespoons cornstarch
  • 2 tablespoons granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • ¾ cup cold water
  • 1 tablespoon melted butter or vegetable oil

For Serving

  • Powdered sugar
  • Sweetened condensed milk
  • Chocolate sauce
  • Caramel sauce
  • Grated coconut
  • Grated cheese
  • Sliced fresh fruit

Instructions
 

Choose the Bananas

  • Select bananas that are ripe, naturally sweet, and fragrant but still firm enough to hold their shape.
    Avoid bananas that are extremely soft or overripe because they can become difficult to coat and may break apart during frying.
    Indonesian varieties such as pisang kepok are traditionally popular for frying, but firm ripe plantains or suitable dessert bananas can also work well.

Prepare the Bananas

  • Peel the bananas carefully.
    Depending on their size, leave them whole, cut them in half lengthwise, or slice them into smaller pieces.
    For a classic presentation, whole or halved bananas work beautifully.
    Set the prepared bananas aside.

Add the Wet Ingredients

  • Add the vanilla extract, cold water, coconut milk, and melted butter or vegetable oil.
    Whisk gently until a smooth batter forms.
    The batter should be thick enough to coat the bananas but fluid enough to drip slowly from a spoon.
    Avoid overmixing because excessive mixing can make the coating heavier.

Rest the Batter

  • Allow the batter to rest for approximately 5–10 minutes.
    This gives the flour time to hydrate and helps create a more consistent coating.
    If the batter becomes too thick, add a tablespoon of cold water at a time.

Heat the Oil

  • Pour enough vegetable oil into a deep, heavy saucepan or deep fryer for the bananas to float comfortably.
    Heat the oil to approximately 350°F (175°C).
    Use a cooking thermometer for the most reliable results.
    If the oil is too cool, the fritters can absorb excess oil.
    If it is too hot, the outside may brown before the banana inside becomes properly warm.

Coat the Bananas

  • Dip each banana into the prepared batter.
    Turn it gently until completely coated.
    Allow excess batter to drip back into the bowl.
    Do not coat too many bananas at once because the batter can become uneven.

Fry the Banana Fritters

  • Carefully place the battered bananas into the hot oil.
    Fry in small batches to maintain the oil temperature.
    Cook for approximately 3–5 minutes, turning gently once or twice.
    The fritters should become golden brown and crisp on all sides.

Remove and Drain

  • Once the fritters are deeply golden and crisp, carefully remove them with a slotted spoon or kitchen spider.
    Place them on a wire rack positioned over a baking tray.
    You can also use paper towels, but a wire rack helps preserve the crispy underside by allowing excess oil to drain away.

Finish the Fritters

  • While the banana fritters are still warm, dust them lightly with powdered sugar if desired.
    For a richer dessert, drizzle them with condensed milk or chocolate sauce.
    You can also sprinkle them with toasted coconut or sesame seeds.

Serve Immediately

  • Arrange the warm Pisang Goreng on a serving plate.
    Serve immediately while the coating is still crisp and the banana inside is warm and soft.
    For a dessert-style presentation, add a scoop of vanilla ice cream.

Notes

  • Choose firm ripe bananas: They should be sweet and ripe but firm enough to withstand handling and frying.
  • Use cold batter ingredients: Cold water can help produce a lighter and crispier coating.
  • Rice flour improves crispness: It helps create a delicate texture that stays crunchy.
  • Maintain oil temperature: Keep the frying oil around 350°F (175°C) for consistent results.
  • Do not overcrowd the pan: Too many bananas can dramatically lower the oil temperature.
  • Drain properly: A wire rack is ideal for keeping the fritters crisp after frying.
  • Serve fresh: Pisang Goreng is at its best immediately after frying.
  • Be careful with hot oil: Lower bananas gently into the oil to minimize splashing.
Keyword Banana Snack, Crispy Banana Fritters, Fried Bananas, Indonesian Banana Fritters, Indonesian Dessert, Pisang Goreng