Crispy Pisang Goreng (Indonesian Banana Fritters Recipe)
Pisang goreng, also known as Indonesian banana fritters, is a crispy and golden fried snack with a soft, sweet center.
Servings: 20 slices
Calories: 47kcal
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.
Nutrition
Serving: 1slice | Calories: 47kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 46mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 63IU | Calcium: 11mg | Iron: 0.3mg