Pisang Goreng (Crispy Malaysian Fried Bananas)
In short: Ripe bananas coated in a thin rice flour batter and fried until golden and crunchy, a popular Malaysian tea-time snack sold at roadside stalls. It takes about 30 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 15 min
- Resting
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
At roadside stalls across Malaysia, pisang goreng is fried to order and sold hot in paper bags, usually in the late afternoon with a cup of tea. Ripe bananas are dipped in a thin batter and fried until the coating turns crisp and golden. Rice flour gives the crunch and a pinch of turmeric gives the color, while the banana inside turns soft and sweet. Eat the fritters warm, because they lose their crunch as they cool.
Instructions
- Whisk both flours, the sugar, baking powder, salt, turmeric and sesame seeds, if using, in a bowl. Add the water a little at a time, whisking until smooth. The batter should be about as thick as heavy cream. Rest it for 10 minutes.
- Peel the bananas and cut each in half lengthwise. If you are using plantains, cut each into 3 long strips.
- Heat the oil in a deep, heavy pot to 175°C (350°F). The oil should be at least 6 cm (2 1/2 inches) deep.
- Dip a banana piece in the batter, let the excess drip off, then lower it gently into the oil. Fry 4 or 5 pieces at a time for 3 to 4 minutes, turning once, until deep golden and crisp.
- Lift out with a slotted spoon and drain on a wire rack. Let the oil come back to 175°C (350°F) between batches. Serve hot.
Tips
- Choose bananas that are ripe but still firm, with yellow skin and few brown spots. Very soft bananas turn mushy and fall apart in the oil.
- Fry in small batches. Crowding the pot cools the oil and makes the coating greasy. For the best crunch, eat the fritters within 20 minutes of frying.
Questions and answers
What bananas are best for pisang goreng?
Malaysian cooks often use pisang raja or pisang nangka, which are firm and sweet. Elsewhere, firm ripe plantains or small, just-ripe bananas hold their shape best when fried.
How do I make the coating extra crispy?
Use rice flour as well as wheat flour, keep the batter thin, and fry at 175°C (350°F). Draining the fritters on a wire rack, not a flat plate, stops steam from softening the crust.
Can I air-fry pisang goreng?
Not well. The wet batter drips and does not set without hot oil, so the result is pale and dry. This recipe is written for deep-frying, which gives the crisp, golden crust.
How long does it take to make Pisang Goreng (Crispy Malaysian Fried Bananas)?
About 30 min in total: 15 min of preparation and 15 min of cooking.
How many calories are in Pisang Goreng (Crispy Malaysian Fried Bananas)?
About 310 kcal per serving, with 4 g of protein, 51 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 51 g |
| Fat | 11 g |
| Fiber | 3 g |
| Sugar | 17 g |
| Sodium | 140 mg |
Estimated values, calculated from the ingredients.
