PISANG GORENG. This is a special Asian dish.
Using the Right Banana
Pisang Raja is the best banana variety for banana fritters (Banana King) Each banana is the size of your lower arm, and it’s inside is a beautiful golden yellow colour. Pisang Abu is another variety if the other is not available. Both are common in Asia and South America
You can find them sometimes at the Asian Grocery stores. If you live in Europe, the United States, and the U.K., these varieties are not that readily available.
Using the right mixture for the batter to make Crispy Banan Fritter (Pisang Goreng) is the trick here, this is the hard part. We will not fry it as it’s usually done but sear it on a skillet with a tiny amount of oil. You can also deep fried if you like.
When fried, the batter becomes crispy, and the banana inside will be moist and tender, which makes all the difference. Once you have tasted the sweet flavour of Pisang Raja, you will certainly have a second.
How To Make Crispy Batter
Several ways to make the crispy batter
the base for the batter can be rice, corn, tapioca starch.
1. use Ice-cold water
2. use a chickpea flour, but the flavour will change.
3. use cold sparkling water.
4. using baking soda or yoghurt and allow it to rise a little
5. The last one is to leave the batter in the fridge for an hour.
All of this will allow minimal oil absorption.
Go Bananas FrittersPrint Recipe
- 4-6 Ripe Bananas, Peel and slice in half
- 1/4 cup corn/rice flour
- 1 tablespoon rice flour
- 1/2 teaspoon baking powder
- A pinch of salt
- 3.04 fl oz (90ml) cold water
- 1.5 tablespoon coconut oil,
- a few slices of orange seared on both sides in a saucepan
Mix the fine grind rice flour or cornflour, baking powder and salt.
Slowly add the sparkling ice-cold water and whisk it until you get a smooth consistency without lumps in the mixture.
Be sure to add water slowly and watch that the texture of the batter is smooth, add more water if necessary, keeping the batter not too runny or too thick.
Peel, then slice the banana, you can cut the bananas diagonally or lengthwise and add to mixture.
Let it sit in the mixture for about five minutes before searing in the skillet.
In a wok or saucepan heat a few drops of coconut oil or if you like frying it just add more coconut oil, most people like it deep-fried.
You can also smash the bananas to deep fry in blobs, or like thick pancakes on a skillet with only a few drops of coconut oil.
Place a spoon full of batter with two or three slices of banana on a skillet, and they will sizzle on the heat which sears the batter.
After a minute or two flip it over, and you will have a golden brown coloured fritter without deep frying.
You can sear 3-4 pieces at a time or as many that can fit into the saucepan at the time.