Crispy Pisang Goreng (Indonesian Banana Fritters Recipe)
This post may contain affiliate links.Pisang goreng, also known as Indonesian banana fritters, is a crispy and golden fried snack with a soft, sweet center. Made with simple ingredients and often enjoyed as street food, this easy recipe shows you how to make authentic pisang goreng at home with that perfect crunchy texture.
A Quick Look at the Recipe
🏷️ Recipe Name: Crispy Pisang Goreng (Indonesian Banana Fritters Recipe)
⏱️ Ready In: ~ 20 minutes
🍽️ Serves: 20 pieces
🔥 Calories: 47 kcal (per serving)
🧾 Main Ingredients: Butter, sugar, salt, cake flour, rice flour, glutinous rice flour, tapioca flour, ripe bananas, water, sesame seeds.
🥗 Dietary Info: Halal
🧠 Difficulty: Easy, very simple steps.
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Pisang goreng, or Indonesian banana fritters, is a popular street food snack made with ripe bananas coated in a light batter and deep-fried until crispy and golden. The outside is crunchy while the inside stays soft and naturally sweet, making it one of the most loved snacks in Indonesia.
Often enjoyed as an afternoon treat with tea or coffee, pisang goreng is simple to make at home using everyday ingredients. Each bite has that perfect balance of crisp texture and caramelized banana flavor.
Crispy, golden treats like pisang goreng are just one of many favorites you’ll find in my deep fried recipes, from sweet snacks to savory bites.
If you’re a fellow banana lover, don’t miss my moist banana bread, banana cake with cream cheese filling, or soft banana cookies. These easy banana recipes are perfect for using up ripe bananas and make delicious homemade treats.
And if you enjoy easy homemade snacks like this, don’t miss these Asian food recipes you can make at home.
“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
Recipe Ingredients
Ingredient Notes
Bananas – Any ripe banana works, but for authentic pisang goreng, Pisang Tanduk (horn banana) is the gold standard. Pisang Raja and Pisang Kepok are also popular choices in Indonesia. If you’re using Cavendish bananas, make sure they’re fully ripe with dark spots on the skin—the riper they are, the sweeter your banana fritters will be.
Glutinous Rice Flour & Tapioca Flour – This combination gives pisang goreng its signature slightly chewy texture with a crispy finish.
Cake Flour (or All-Purpose Flour) – Either works well. Cake flour creates a lighter batter, while all-purpose flour gives a slightly sturdier crunch.
Rice Flour – Helps the banana fritters stay crispy for longer, especially if you’re serving them a bit later.
Butter or Margarine – Adds richness and helps create that beautiful golden color when frying.
Sesame Seeds – Stir into the batter for a subtle nutty aroma and extra crunch. It’s a small addition that makes a big difference.
Be sure to check out the full recipe and ingredient list below
How To Make Pisang Goreng
STEP 1. Slice the bananas however you like—lengthwise or diagonally both work well. Set aside (Images 1, 2). In a bowl, whisk together the butter, sugar, and salt until smooth and well combined (Images 3, 4).
STEP 2. Add the cake flour, glutinous rice flour, and tapioca flour (Image 5). For a smoother batter, sift the flours first. Gradually pour in the water while mixing (Image 6) until you get a thick batter that can still coat the bananas easily (Image 7). Stir in the sesame seeds for extra aroma (Image 8). You can skip them if preferred.
STEP 3. Dip each banana slice into the batter, making sure it’s fully coated (Image 9). Heat enough oil in a pan over medium heat. To check if the oil is ready, dip in a wooden chopstick or bamboo stick—if small bubbles form around it, the oil is hot enough (Image 10). Carefully fry the bananas until golden brown and crispy (Images 11, 12). Transfer to a paper towel to drain excess oil.
Serve warm with a cup of tea or coffee. Enjoy your homemade pisang goreng with its crispy outside and soft, sweet inside.
Pro Tips
- Use ripe bananas – Choose bananas with black spots—they’re sweeter, softer, and fry beautifully.
- Slice evenly – Cut them long, diagonal, or halved, but keep the thickness consistent so they cook evenly.
- Use the right flour mix – Glutinous rice flour and tapioca flour create chewiness, while rice flour helps keep the fritters crispy. Cake flour or all-purpose flour balances the batter.
- Sift for a smooth batter – Sifting prevents lumps and helps the batter coat the bananas evenly.
- Control the batter consistency – Add water gradually until you get a thick, coating batter. If it becomes too runny, mix in a little more flour.
- Chill the batter – Resting the batter for 10–15 minutes (or using cold water) helps create a crispier coating.
- Get the oil temperature right. – Heat the oil to about 180 °C (350 °F). No thermometer? Dip in a chopstick, if small bubbles form, it’s ready. Too cold = greasy. Too hot = burnt outside.
- Fry in batches – Don’t overcrowd the pan, or the oil temperature will drop and the fritters won’t crisp up properly.
Serving Suggestions
Pisang goreng is delicious on its own, but you can easily dress it up with your favorite toppings. Drizzle with condensed milk or golden syrup, then sprinkle with chocolate rice or grated cheese for that classic Indonesian touch.
For something richer, try dipping the fritters in coconut jam. The sweet, caramelized banana pairs beautifully with the creamy, fragrant jam.
To complete the experience, serve with a warm drink like rose milk tea, lemongrass pandan tea, wedang jahe, or a soothing lemon ginger tea.
Pisang Goreng FAQs
Banana fritters, or pisang goreng, are made with ripe bananas coated in a light batter and deep-fried until golden and crispy. The batter typically includes flour, sugar, salt, and water, often combined with glutinous rice flour and tapioca flour for a chewy, crispy texture.
The best bananas for pisang goreng are ripe but still firm. Traditional varieties like pisang kepok, pisang raja, or pisang tanduk work best, but Cavendish bananas are a good substitute if fully ripe with black spots.
Yes, you can make banana fritters gluten-free by using rice flour, tapioca flour, or a gluten-free flour blend. These flours still create a crispy coating without affecting the flavor too much.
Banana fritters are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in an air fryer or oven to bring back some crispiness.
Banana fritters can turn soggy if the oil is not hot enough or if the batter is too thin. Make sure the oil is around 180°C (350°F) and use a thick batter that coats the bananas well.
Yes, you can freeze banana fritters after frying. Let them cool completely, then store in an airtight container. Reheat in an oven or air fryer to restore crispiness.
Storage
Store leftover pisang goreng in an airtight container in the refrigerator for up to 2–3 days.
To reheat, use an air fryer or oven to bring back the crispiness. You can also re-fry them briefly over medium heat for that just-fried texture. Avoid microwaving if possible, as it can make the fritters soft and soggy.
Pisang goreng is best enjoyed fresh, though—honestly, it’s so good that leftovers rarely last long!
Crispy Pisang Goreng (Indonesian Banana Fritters Recipe)
Equipment
- 1 deep frying pan
Ingredients
- 50 gr butter or margarine
- 1 tbsp sugar
- ¼ tsp salt
- 45 gr cake flour
- 15 gr rice flour
- 60 gr glutinous rice flour
- 60 gr tapioca flour
- 150 ml water if you want a thinner batter, add some more water
- 20 gr white sesame seeds optional
- 20 slices ripe bananas any kind
Instructions
- Slice the bananas however you like—lengthwise or diagonally both work well. Set aside.
- In a bowl, whisk together the butter, sugar, and salt until smooth and well combined.
- Add the cake flour, glutinous rice flour, and tapioca flour. For a smoother batter, sift the flours first. Gradually pour in the water while mixing until you get a thick batter that can still coat the bananas easily. Stir in the sesame seeds for extra aroma. You can skip them if preferred.
- Dip each banana slice into the batter, making sure it’s fully coated.
- Heat enough oil in a pan over medium heat. To check if the oil is ready, dip in a wooden chopstick or bamboo stick—if small bubbles form around it, the oil is hot enough.
- Carefully fry the bananas until golden brown and crispy. Transfer to a paper towel to drain excess oil.
- Serve warm with a cup of tea or coffee. Enjoy your homemade pisang goreng with its crispy outside and soft, sweet inside.
Video
Notes
- Use ripe bananas – Choose bananas with black spots—they’re sweeter, softer, and fry beautifully.
- Slice evenly – Cut them long, diagonal, or halved, but keep the thickness consistent so they cook evenly.
- Use the right flour mix – Glutinous rice flour and tapioca flour create chewiness, while rice flour helps keep the fritters crispy. Cake flour or all-purpose flour balances the batter.
- Sift for a smooth batter – Sifting prevents lumps and helps the batter coat the bananas evenly.
- Control the batter consistency – Add water gradually until you get a thick, coating batter. If it becomes too runny, mix in a little more flour.
- Chill the batter – Resting the batter for 10–15 minutes (or using cold water) helps create a crispier coating.
- Get the oil temperature right. – Heat the oil to about 180 °C (350 °F). No thermometer? Dip in a chopstick, if small bubbles form, it’s ready. Too cold = greasy. Too hot = burnt outside.
- Fry in batches – Don’t overcrowd the pan, or the oil temperature will drop and the fritters won’t crisp up properly.
I love this banana fritter recipe! It is so easy to make and the fritter is still crunchy even after a while.