Indonesian Style Authentic Pisang Goreng Recipe

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Pisang Goreng, Indonesian banana fritters that are crispy, chewy, and fragrant with white sesame seeds. A popular street food treat you can easily make at home.

Several crunchy pisang goreng on a wooden plate.

Pisang Goreng, or Indonesian Banana Fritters, is a snack that instantly brings me back to childhood afternoons in Indonesia. They are crispy, chewy, and sweet, straight from the frying pan. We grew up with bananas everywhere, and turning them into delicious treats was just part of daily life.

In February 2023, TasteAtlas even ranked Pisang Goreng as the best deep-fried dessert in the world. I think most of Indonesian people agree to that.

Indonesia is blessed with so many types of bananas, and you’ll find them in all kinds of cakes, breads, and snacks. If you’re a fellow banana lover, don’t miss my Super Moist Banana Bread, Banana Cake with Cream Cheese Filling, or Soft Banana Cookies. They’re all favorites in my kitchen.

“Back in school days, I’d buy warm Pisang Goreng from the street vendor near our house, it was always the best after-school snack with sweet tea!”

Why You Will Love This Recipe

Kid-approved fun – Kids go crazy for these! Especially when you sprinkle them up with chocolate rice and grated cheese.
Quick and easy – Ready in under 30 minutes, this recipe is perfect for when snack cravings hit hard and fast.
Crispy, chewy, soft – The texture is everything: crunchy and a bit chewy on the outside, soft and sweet on the inside.
Versatile – Dress it up however you like—drizzle with coconut jam, dip in condensed milk, or sprinkle with chocolate rice and cheese.
The perfect afternoon snack – Pair it with a cup of tea or coffee for a cozy, satisfying treat.

Recipe Ingredients

Pisang goreng (banana fritters) ingredients with labels.

Ingredient Notes

Bananas – Any ripe banana will do, but for that authentic Indonesian flavor, Pisang Tanduk (horn banana) is the gold standard. Pisang Raja and Pisang Kepok are also popular favorites. If you’re using Cavendish, no problem, just be sure they’re fully ripe with those sweet black spots on the skin. The riper, the sweeter!

Glutinous Rice Flour & Tapioca Flour – This dynamic duo gives the batter that signature chewy bite with a delightfully crunchy finish.

Cake Flour (or All-Purpose Flour) – Either one works here. Cake flour will yield a slightly lighter texture, but all-purpose flour is just as good.

Rice Flour – Helps the fritters stay crispy longer, perfect if you’re not eating them all at once (though let’s be honest, you probably will!).

Butter or Margarine – Use whatever you have on hand. Both add richness and help with that golden color.

Sesame Seeds – Stir some into the batter for a nutty aroma and extra crunch when fried. It’s the little ingredinet that makes a big difference.

Be sure to check out the full recipe and ingredient list below

How To Make Pisang Goreng

Photo collage of preparing the banana and the batter.

STEP 1. Slice the bananas however you like—lengthwise or diagonally both work great. Set them aside (Images 1, 2). In a bowl, whisk together the butter, sugar, and salt until soft and well combined (Images 3, 4).

Photo collage of mixing the coating batter for pisang goreng.

STEP 2. Add the cake flour, glutinous rice flour, and tapioca flour (Image 5). It’s best to sift them first for a smoother batter. Gradually pour in the water while mixing (Image 6), and check the consistency (Image 7), it should be thick but still able to coat the bananas. Stir in the sesame seeds (Image 8) for extra fragrance. Feel free to skip the sesame seeds, if you are not a fan!

Photo collage of deep-frying the pisang goreng.

STEP 3. Dip each banana slice into the batter, making sure it’s fully coated (Image 9). Heat enough cooking oil in a frying pan. To check if it’s ready, dip in a bamboo stick, if you see small bubbles, it’s go time (Image 10). Carefully deep-fry the bananas until golden brown and crispy (Images 11, 12). Transfer to a paper towel to drain the excess oil.

Serve warm with a cup of tea or coffee. Enjoy your homemade pisang goreng with crispy and chewy texture!

How to Serve

Pisang goreng can be served as it is or drizzle some condensed milk or golden syrup on top, chocolate rice, and grated cheese. Other than that, you can also add Coconut Jam, dip into it. They taste great together.

Pisang Goreng is delicious on its own, but why stop there? Drizzle some condensed milk, sprinkle chocolate rice, or top with grated cheese for a fun twist. Want something richer? Dip it in coconut jam.

For the perfect pairing, serve it with a warm drink like rose milk tea, lemongrass pandan tea, wedang jahe, or a soothing lemon ginger tea.

a plate of banana fritters served with chocolate rice and cheese.

Pro Tips

Use ripe bananas. Look for bananas with black spots on the skin—they’re sweeter, softer, and perfect for frying.
Slice to your liking. Long, diagonal, or halved—it’s up to you! Just make sure the thickness is consistent so they cook evenly.
Mix your flours for texture. Glutinous rice flour and tapioca flour create that chewy bite, while rice flour helps the fritters stay crispy longer. Cake flour or all-purpose flour balances the batter.
Sift for smoothness. Sift your dry ingredients before mixing to prevent lumps and get a silky batter that coats evenly.
Control the batter thickness. Add water slowly. The more water, the thinner the batter—if it gets too runny, just stir in a bit more flour to fix it.
Chill the batter. Letting the batter rest in the fridge for 10–15 minutes (or using cold water) gives an even crispier finish.
Mind the oil temperature. Aim for 180 °C (350 °F). If you don’t have a thermometer, dip in a bamboo stick or chopstick—if small bubbles appear, you’re good to go. Too cold = greasy fritters. Too hot = burnt outsides.
Don’t overcrowd the pan. Fry in small batches to maintain oil temperature and get that golden, even crunch.

FAQs about Pisang Goreng

What are banana fritters made of?

Banana fritters, or Pisang Goreng, are made with ripe bananas coated in a light, crispy batter, then deep-fried until golden brown.To get that perfect combo of crispy, chewy, and soft, in this recipe I use the batter mix ofcake flour, glutinous rice flour, tapioca flour, andrice flour, sugar,salt, and butter.

What type of bananas should I use for fried bananas?

Any type of bananas are fine as long as they are medium ripe to ripe. Choose the ones that are still firm in shape.

Can I use gluten-free flour for the batter?

Yes, you can use gluten-free flour for the batter. Coconut flour or gluten-free self raising flour will give crispy and light texture.

How do I store fried banana leftover?

Even though fried bananas are best fresh and crispy, you can still keep them in an airtight container if you have some leftovers. Keep in the chiller for up to 2 days. You can reheat them in air-fryer or microwave or fry them again with low heat.

How to prevent my fried bananas from being soggy?

It is important to choose ripe bananas but still firm in shape. Use the right combination of flour to create crispy, crunchy skin.

Pisang goreng on a wooden plate with one piece cut open.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the air fryer or oven to bring back the crispiness. You can also re-fry them on medium heat for that just-fried texture.

That said, Pisang Goreng is best enjoyed fresh—and honestly, it’s so tasty, leftovers are a rare thing around here!