Malaysia · Malaysia
Pisang Goreng (Malaysian Fried Banana Fritters)
Ripe bananas in a coconut-milk batter, fried until crisp outside and molten within.
Pisang goreng is Malaysia's default takeaway, sold by the piece from stalls and inside mamak shops, and eaten on the walk home. The batter carries coconut milk so it fries to a sweet, tender crust rather than a plain one, and the bananas go in whole and slightly underripe so they survive the hot oil. It is judged by contrast: crisp outside against a centre closer to custard.
Ingredients
- ripe bananas, halved lengthways4 piece
- plain flour120 g
- coconut milk120 ml
- egg1 piece
- caster sugar40 g
- baking powder1 tsp
- fine sea salt2 g
- frying oil500 ml
Directions
- 1
Whisk flour, sugar, baking powder, salt, egg and coconut milk into a smooth batter for 4 minutes.
batter is thick and pourable - 2
Rest the batter for 3 minutes so the flour hydrates and bubbles settle.
batter is smooth on top - 3
Coat the banana halves in batter and lower them into the oil one at a time.
batter wraps the banana completely - 4
Fry at 175C for 5 minutes, turning once, until deep golden and crisp.
coating is deep gold and firm - 5
Lift out with a slotted spoon, drain for 1 minute and serve hot.
excess oil runs off the surface
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content