Pisang Goreng (Banana Fritters)
Classic Malaysian banana fritters, crispy on the outside and soft on the inside. Made with a rice flour based batter to ensure they are soy-free.
Ingredients
- 4 number Ripe Bananas (preferably plantains)
- 1 cup Rice Flour
- 1/4 cup Tapioca Starch
- 2 tbsp Sugar
- 1/4 tsp Salt
- 1/2 tsp Baking Powder
- 3/4 cup Water
- 2 cups Vegetable Oil (for frying)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel the 4 ripe bananas and cut them in half lengthwise, or into 2.54 cm thick slices.
- 2In a medium bowl, whisk together the 1 cup rice flour, 1/4 cup tapioca starch, 2 tbsp sugar, 1/4 tsp salt, and 1/2 tsp baking powder until well combined.
- 3Gradually pour in the 3/4 cup water while whisking constantly, until you have a smooth, lump-free batter with the consistency of thin pancake batter.
- 4Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or wok. Heat the oil over medium heat until it reaches 175°C.
- 5Dip each banana piece into the batter, ensuring it is fully coated. Let any excess batter drip off for a second.
- 6Carefully 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 a deep golden brown and feel crispy to the touch.
- 7Using a slotted spoon or spider strainer, remove the fried banana fritters from the oil and place them on a plate lined with paper towels to drain any excess oil.
- 8Serve the Pisang Goreng hot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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