Pisang Goreng (Banana Fritters)

Instructions

1. 1In a small bowl, combine the 1 tablespoon of Flaxseed Meal with the 3 tablespoons of Water. Whisk them together until they form a gel. Let this mixture sit for 5 minutes to thicken.
2. 2In a separate medium bowl, combine the 1 cup of All-Purpose Flour, the 1/2 cup of Rice Flour, the 2 tablespoons of Sugar, the 1/4 teaspoon of Salt, and the 1/4 teaspoon of Turmeric Powder. Stir these dry ingredients together until they are well mixed.
3. 3Pour the thickened flaxseed slurry into the bowl with the dry ingredients. Mix everything together until it forms a smooth batter. If the batter seems too thick, add a tiny bit more water, a teaspoon at a time, until it reaches a consistency that will coat a banana slice without being too runny.
4. 4Pour enough Vegetable Oil into a large, heavy-bottomed pot or wok to come about 5 cm up the sides. Heat the oil over medium-high heat until it reaches 177°C. You can test if it's ready by dropping a tiny bit of batter into the oil; it should sizzle immediately.
5. 5Peel the 4 medium Ripe Bananas. Cut each banana in half lengthwise, or into about 2.5 cm thick slices, depending on your preference.
6. 6Carefully dip each banana piece into the batter, making sure it is fully coated. Gently place the battered banana pieces into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until the fritters are golden brown and crispy on all sides.
7. 7Using a slotted spoon or spider strainer, carefully remove the fried banana fritters from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil. Serve the Pisang Goreng hot.

Substitutions

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