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Pisang Goreng Fried Banana Fritters

Ripe plantains or bananas coated in a light, crispy rice flour batter and fried until golden and fragrant. A beloved Indonesian street snack that is sweet, crispy, and satisfying.

40 minEasyServes 4290 cal/serving

IndonesianAppetizerStovetopVeganHalal-friendlyDairy-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Ingredients

  • 4 ripe plantains or firm bananas, halved lengthwise
  • 1 cup rice flour
  • 1/4 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 cup cold water
  • 1/4 cup full-fat coconut milk
  • 3 cups vegetable oil (for frying)

Instructions

  1. 1

    In a bowl, whisk together 1 cup rice flour, 1/4 cup all-purpose flour, 2 tbsp granulated sugar, and 1/4 tsp salt. Stir in 1 cup cold water and 1/4 cup full-fat coconut milk until a smooth, pourable batter forms. Rest 5 minutes.

  2. 2

    Heat 3 cups vegetable oil (for frying) in a deep skillet or wok to 350 degrees F (175 degrees C).

  3. 3

    Dip each 4 halved lengthwise ripe plantains or firm bananas piece into the batter, letting excess drip off.

  4. 4

    Fry in batches for 3-4 minutes per side until golden and the batter is crisp. Do not crowd the pan.

  5. 5

    Remove with a slotted spoon and drain on paper towels. Serve warm.

Questions

Can I make Pisang Goreng Fried Banana Fritters gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Pisang Goreng Fried Banana Fritters keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pisang Goreng Fried Banana Fritters?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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