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Pisang Goreng

Crispy Indonesian fried bananas coated in a light, sweet batter. They feature a soft interior with a crunchy exterior.

25 minEasyServes 4280 cal/serving

IndonesianDessertStovetopVegetarianVeganHalal-friendlyKosher-styleNut-FreeDairy-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeShellfish-FreeSesame-FreeLow-SodiumNightshade-Free

Ingredients

  • 4 ripe bananas, sliced in half
  • 1/2 cup rice flour
  • 1/4 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1/4 tsp salt
  • 1/2 cup cold water
  • 2 cups vegetable oil

Instructions

  1. 1

    Whisk together 1/2 cup rice flour, 1/4 cup all-purpose flour, 1 tbsp granulated sugar, and 1/4 tsp salt in a bowl.

  2. 2

    Gradually stir in 1/2 cup cold water to form a smooth batter.

  3. 3

    Heat 2 cups vegetable oil in a deep skillet over medium heat.

  4. 4

    Dip 4 sliced in half ripe bananas into the batter until fully coated.

  5. 5

    Fry the coated bananas in batches until golden brown and crispy, about 3 to 4 minutes per side.

  6. 6

    Drain on paper towels and serve warm.

Questions

Can I make Pisang Goreng 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 keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Pisang Goreng?

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.

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