Indonesian fried bananas that are crispy on the outside and meltingly fragrant on the inside. A light rice flour batter yields the signature crunch of pisang goreng served piping hot.
Ingredients
- 4 pieces ripe yellow spotted plantains
- 100 g T45 all-purpose flour
- 60 g rice flour
- 20 g cornstarch
- 25 g granulated sugar
- 1 tsp baking powder
- 1 pinch fine salt
- 180 ml cold water
- 1 l sunflower oil
Method
- Peel the plantains and split them lengthwise into thick quarters; the flesh should be deep yellow, yielding to the touch but still firm enough to hold its shape.
- Whisk the all-purpose flour, rice flour, cornstarch, sugar, baking powder, and salt in a bowl until you have a uniform mixture with no visible lumps.
- Gradually pour in the cold water while whisking, stopping as soon as the batter coats the whisk in a thick ribbon; it should be fluid but thick enough to cling to the fruit.
- Heat the oil in a wide pot or sauté pan; it is ready when a drop of batter immediately rises to the surface sizzling, without turning black.
- Dip the banana pieces into the batter, let the excess drip off over the bowl, and place them in the oil without overcrowding the pan to maintain a vigorous fry.
- Fry until the coating puffs up, turns light golden brown, and sounds crisp against the skimmer, flipping the pieces halfway through cooking.
- Drain the pisang goreng on a wire rack or paper towels; let rest briefly so the shell firms up and the residual heat finishes melting the center.
- Serve very hot, while the outside is still crispy and the inside soft, ideally without delay, to capture the classic contrast of this Indonesian fritter.
Nutrition
Per serving
- Energy
- 370.2 kcal
- Protein
- 3.79 g
- Carbohydrate
- 42.39 g
- Fat
- 20.44 g
- Fibre
- 1.49 g
- Calcium
- 118.05 mg
- Iron
- 0.57 mg
- Magnesium
- 23.13 mg
