My favorite 4 o’clock tea time snack is piping hot deep fried bananas or plantains, served with hot jasmine tea. This tasty morsel is called pisang goreng in Indonesian, and along with bakwan, is a very popular street food. It is more appropriate to prepare pisang goreng with cooking banana such as plantains or saba bananas, but I have always get a good result using regular (cavendish) banana as long as they are still firm, even better if the skin is not 100% yellow but not 100% green, or avoid the ones with dark spots if the skin has turned yellow.
What make the batter crispy is the use of rice flour, so please don’t omit this. For rice flour, I always use Erawan brand rice flour since this is the closest to the rice flour widely available in Indonesia. Original street seller version of pisang goreng is usually not coated with panko (Japanese bread crumb), so it is actually more authentic without, but I am addicted to the extra crunch I get from panko and I can no longer go back to non-panko-coated ones. Pisang goreng is traditionally served as snack, but you can definitely serve this as dessert as well.
- 3 regular (cavendish) banana
- 75 gram all purpose flour
- 25 gram rice flour
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 150 ml cold milk
- 1 cup panko (Japanese bread crumbs)
- enough oil for deep frying
- Cut each banana into 2, then cut each half into third and slightly spread into a fan shape.
- Make the batter by mixing all purpose flour, rice flour, salt, vanilla extract, and milk.
- Set up a breading station consists of banana, batter, and panko.
- Heat oil to 170 Celsius (340 Fahrenheit) for deep frying.
- Coat banana in batter and panko, then deep fry until golden brown, about 2-3 minutes. Serve hot.