Pisang Goreng (fried banana fritters) is a popular street snack across Malaysia and Indonesia. Ripe bananas are dipped in a light batter and then fried till golden brown, turning a humble fruit into an addictive snack!
Pisang Goreng (also called Goreng Pisang) is a Southeast-Asian street snack popular in Malaysia and Indonesia.
When I was living abroad, this is one of the foods I missed the most, so I tried making it at home. Let's just say the first attempts were not great. Too soggy, too oily. But I kept at it and eventually got that light crispy coating just right. I'm sharing in this post what I wish I'd had back then.
Pisang Goreng simply means "fried bananas" but don't let that simple name deceive you. Sweet ripe bananas are covered in a batter then deep-fried till golden brown. Cooking the bananas deepens their natural flavor, making them even sweeter and more flavorful. Crispy on the outside but sweet and creamy inside.
A perfect teatime snack that pairs well with coffee, tea (like Malaysian Teh Tarik), or Milo. The type of snack that disappears fast!
What Kind of Bananas to Use for Pisang Goreng
Choosing the right banana is the difference between a GREAT Goreng Pisang and one that is..."meh".
You want a banana that is sweet and slightly firm. Not too green but also not too ripe.
Some use plantains but I do have a bit of a sweet tooth so plantains are not my favorite option for Pisang Goreng. I prefer a sweeter banana for this recipe.
When I lived in the United States, my options were quite limited so I would often use the regular Cavendish bananas from the grocery store if they were flavorful and sweet.
When I visited the Asian supermarket in the States, I would often find the smaller Lady Finger bananas (also known as Pisang Mas). If you can find these, they are definitely worth grabbing. They tend to be a bit sweeter and make fantastic Pisang Goreng!
They are much shorter than the standard Cavendish banana, usually only a few inches long, with a very thin and delicate skin.
Pro Tip: Ripe Lady Finger bananas also make the most amazing Banana Bread!
Here in Southeast Asia, we're quite spoiled with access to so many banana varieties. My absolute favorite type of banana to make Pisang Goreng is Pisang Raja.
They have a rich, sweet flavor, with a slightly firmer texture that holds up really well to deep-frying.
You can spot them by their shape; they have distinctly angular sides.
If you're using the standard Cavendish variety or a longer Pisang Raja, consider cutting them into two or three pieces before frying, just like many street vendors do.
How to make Pisang Goreng
Before you start, peel your bananas and if you're using longer bananas, decide on how you want to cut them. You want each piece to have a good ratio of banana and batter. This recipe uses about 8 small bananas.
In a large bowl, whisk together ½ cup rice flour, ¼ cup corn starch, 1 teaspoon baking powder, 1 teaspoon sugar, and ½ teaspoon salt.
The rice flour is what gives the Pisang Goreng that fluffy and crispy texture. You can use regular wheat flour for a deeper crunch, or use a combination of the two.
Slowly drizzle ice-cold water into the dry ingredients while whisking. You'll need approximately ½ cup to 1 cup of water but do not pour all of it into the dry ingredients immediately. It's important to slowly add the water a little at a time until you get the right consistency.
You're aiming for the consistency of a crepe or a tempura batter - slightly thinner than a pancake batter. Smooth and pourable.
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Heat enough cooking oil in a wok or deep frying pan to fully submerge a few bananas at a time.
Bring the oil to approximately 325°F. Maintaining the right oil temperature is everything! If the temperature is too low, the batter will absorb too much oil. Too high, and the outside browns (even burns) before the inside has a chance to cook through.
When the oil is ready, carefully place the bananas in the oil and fry them in small batches till golden brown.
As soon as they are ready, remove them from the wok with a spider skimmer.
Place the bananas on paper towels to absorb the excess oil or on a cooling rack.
If you prefer a thicker, crunchier Goreng Pisang, dip the banana in the batter a second time, return it to the oil and fry till golden brown.
The key with the double-dip technique is that the first fry is shorter. Just enough for the batter to grip the banana so it can hold a second coat of batter (after it cools!). If you let it brown fully on the first fry, the banana may overcook and turn mushy by the time the second coat is done.
Serve while still warm.
Enjoy your Pisang Goreng with a cup of Teh Tarik, coffee, or Milo!
Alternatively, you can enjoy it as a dessert alongside vanilla ice cream and a drizzle of chocolate syrup.
Frequently Asked Questions
Why is my Pisang Goreng soggy instead of crispy?
The most common reason for soggy Pisang Goreng is that the oil temperature is too low. If the oil is not hot enough, the batter does not seal quickly. So it ends up absorbing more oil, causing it to be greasy instead of crispy.
You may consider using a thermometer to make sure the oil stays around 325°F and fry in small batches.
My bananas fell apart after frying. What happened?
It's very likely that the bananas were too ripe. Overripe bananas are soft and break down in hot oil. Use bananas that are slightly firm.
What's the best oil for frying Goreng Pisang?
Go with a neutral oil with a high smoke point. Canola oil and vegetable oil work well. I personally use palm oil.
How do I store and reheat leftovers so they stay crispy?
Pisang Goreng is really best eaten fresh and warm, but if you have leftovers, let them cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer for a few minutes until they are crisp again.
I would not recommend reheating them in the microwave as it will just turn soggy.
Pisang Goreng (Crispy Banana Fritters)
Ingredients
- ½ cup rice flour
- ¼ cup corn starch
- 1 teaspoon baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ cup water ice-cold
- Cooking oil for deep frying
- 8 bananas small
Instructions
- In a large bowl combine rice flour, cornstarch, baking powder, sugar, and salt.
- Slowly drizzle ice-cold water into the dry ingredients (about 1 tablespoon at a time) while whisking until you get the consistency of tempura or crepe batter.
- Heat cooking oil (enough for deep-frying) in a wok or frying pan to approximately 325°F.
- Coat the bananas in the batter, then deep-fry in small batches till they are golden brown.
- Remove the bananas from the wok with a spider skimmer. Place on paper towels to absorb the excess oil, or on a cooling rack.
- Serve while still warm. Enjoy!
Notes
- You can use any kind of banana as long as they are sweet and slightly firm. Not too green, not too ripe. If you are using a longer variety like Cavendish, cut into half or thirds.
- Rice flour gives Goreng Pisang a fluffy and crispy texture. You can use regular all-purpose flour for a deeper crunch, or a combination of the two flours.
- For a thicker, extra-crunchy coating, dip the banana in the batter a second time after the first fry (once it's cooled), then fry again till golden brown. Keep the first fry short; just long enough for the batter to set, so the banana doesn't overcook by the time the second coat is done.
Nutrition
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