Indonesia - Pisang Goreng (Banana Fritters on a Stick) Recipe
Indonesia - Pisang Goreng (Banana Fritters on a Stick) Recipes
5 oz / 155g all purpose (plain) flour, or
2 oz / 60g rice flour
2 tsp baking powder
1/2 tsp salt
8 fl oz / 250ml water, or as needed
vegetable oil for deep-frying
8 small, firm bananas, peeled
In a bowl,
sift together the 5 oz / 155g all-purpose flour, rice flour, baking
powder, and salt. Stir in the 8 fl oz / 250ml water to make a smooth,
thick pancake like batter. Adjust the consistency by adding more
all-purpose flour or water.
Pour the oil
to a depth of 2 inches (5cm) in a wok or deep frying pan and heat to
350F (180C) on a deep-frying thermometer. Spear one end of a banana with
a bamboo skewer, running the skewer all the way through to the other
end, then dip it into the batter, coating evenly. Carefully lower the
battered banana into the hot oil, leaving the skewer in. Repeat with as
many more bananas as will fit in the pan without crowing. Deep-fry the
bananas until they are crisp and golden, about 3 minutes. Using a
slotted utensil, transfer to paper towels to drain.
bananas hot, still on their skewers. Dust with confectioners' sugar or
cinnamon. Each diner squeezes lime juice over his or her serving.
to Southeast Asia think of banana fritters as dessert. In Indonesia,
however, they are also enjoyed for breakfast or as a snack. The fritters
are best when made with the small thin-skinned bananas found in
Southeast Asia. Thais prefer a small, firm banana called gluay nam wah,
which tends to be particularly sweet, is the perfect size, and stays
fairly firm when cooked. Indonesians are partial to the larger sweet
king banana, or raja.