These Indonesian Banana Fritters (Pisang Goreng) are sweet, delicious and extra crispy thanks to an ice-cold rice flour batter! This is a super easy dessert you can whip up in less than 30 minutes – serve with some vanilla ice cream (or I also really like it with a side of coconut sticky rice) and you’ll be in heaven. This recipe is naturally vegan and gluten-free.
How to cut your bananas – the fan shape!
Cut your bananas in a fan-shape for a more enjoyable eating experience! I found it kinda amusingly difficult to explain how to make this shape – a picture really does speak 1000 words. Basically – do this with your bananas:
Do I need to use special bananas?
So I live in Australia where it’s super difficult to find the right bananas for Pisang Goreng. In Indonesia they would use Raja Bananas or Kepok Bananas as they maintain their firmness even once sweet. Aussie banana varieties like Cavendish, Lady Finger and Sugar bananas are already pretty soft once ripe so breakages can happen. You could also use plantains but just whatever you can access, really!
Indonesian Banana Fritters (Pisang Goreng)
Crispy Rice Flour Batter
- 240 g fine rice flour
- 1 tbsp tapioca starch
- 1 1/2 tsp baking powder
- 1 cup ice cold water
- 1/2 tsp salt
- 5 firm bananas
- neutral oil, for deep frying
- Cut bananas in half and then make a few length-way slits from the cut side towards the end of the banana but do not cut all the way through, then you can fan out the banana for a more traditional shape (see pictures)
- Mix all batter ingredients in a bowl until you have a thick batter. Heat a few inches of oil in a saucepan until hot (180ºC or until a wooden chopstick 'fizzes' when dipped). Take one piece of banana and dip into the batter to coat and immediately transfer to the oil. Fry 1-2 pieces at a time for 4-5 minutes until it turns golden brown. Serve with extra powdered sugar.