All recipes › Goreng pisang (banana fritters)

How to cook Goreng pisang (banana fritters)

Goreng pisang is a Singapore tea-time snack of ripe banana wedges coated in a light, crisp batter and deep-fried until golden. Eat it hot, when the outside crackles and the banana inside is soft and sweet.

Ingredients

For the bananas

• 6 (about 600 g unpeeled) firm, just-ripe pisang raja or pisang nangka (or other cooking bananas), yellow with no black spots

For the batter

• 120 g (about 1 cup) plain flour
• 40 g (about 1/4 cup) rice flour
• 1 tbsp cornflour
• 2 tbsp caster sugar
• 1/2 tsp baking powder
• 1/4 tsp fine salt
• 1/4 tsp ground turmeric (optional, for colour)
• about 200 ml cold water, plus a splash more if needed
• 1 tbsp white sesame seeds (optional)

For frying

• about 1 litre neutral cooking oil (vegetable or palm), enough for about 5 cm depth

Steps

1. Prep the bananas5 min
   Peel the bananas. Cut each in half crosswise, then slice each half lengthwise into 2 or 3 flat wedges, about 1.5 cm thick. Keep the pieces even so they cook at the same pace. Pat dry gently with kitchen paper.
2. Mix the dry ingredients2 min
   In a large bowl, whisk the plain flour, rice flour, cornflour, sugar, baking powder, salt, turmeric and sesame seeds (if using) until evenly combined, with no lumps of flour.
3. Make the batter10 min
   Pour in 200 ml cold water gradually, whisking until smooth. The batter should be the thickness of thin pancake batter and coat the back of a spoon in a thin, even layer. If it runs off like water, whisk in 1 tbsp flour; if it is stodgy, add a splash of cold water. Rest for 10 minutes.
4. Heat the oil6 min
   Pour the oil into a deep, heavy pan or wok to a depth of about 5 cm, never more than half full. Heat over medium heat to about 170-175°C. Without a thermometer, drop in a drop of batter: it should sink briefly, then rise and sizzle steadily within 2-3 seconds.
5. Coat the bananas2 min
   Working in batches, dip a few banana wedges into the batter, turning to coat all sides. Lift each piece with a fork or chopsticks and let the excess batter drip off for a moment.
6. Fry the first batch4 min
   Gently lower the coated pieces into the hot oil, away from you, without crowding; fry only 4-5 pieces at a time so the oil temperature stays steady. Fry for 3-4 minutes, turning once or twice with a slotted spoon, until the batter is deep golden and crisp.
7. Drain1 min
   Lift the fritters out with a slotted spoon, let the oil drip back into the pan, and rest them on a wire rack or a plate lined with kitchen paper for 1 minute. A rack keeps the bottoms crisp.
8. Fry the remaining batches10 min
   Return the oil to 170-175°C between batches, adjusting the heat as needed. Skim out any loose bits of burnt batter so they do not darken the oil. Repeat coating and frying until all the banana is used.
9. Serve
   Serve straight away while crisp, piled on a plate. Cut one open to check the banana is soft and hot all the way through.

Tips

• Use bananas that are ripe but still firm; very soft or spotty bananas turn mushy and make the batter slide off.
• Cold water and a short rest give a lighter, crisper coating; do not over-whisk once the batter is smooth.
• Rice flour and cornflour are what keep the crust crunchy, so do not skip them.
• If the fritters brown too fast but the batter looks pale and wet inside, the oil is too hot; lower the heat and let it settle before the next batch.
• To re-crisp leftovers, warm them in a 180°C oven for 5-6 minutes rather than microwaving.

Food safety and allergens

Deep-frying oil is very hot: never leave the pan unattended, keep water away from it, and lower food in gently to avoid splashing. Let the oil cool completely before disposing of it; cooked fritters are best eaten the same day, or kept covered in the fridge for up to 1 day.

Contains: sesame (if using the optional , wheat

Watch it being made

• Pisang Goreng panas, rangupChe Nom · 1,090,347 views · YouTube
• Super Easy Crispy Banana Fritters | Goreng Pisang Recipe 香脆炸香蕉 Singapore Hawker / Malaysian FoodSpice N' Pans · 531,811 views · YouTube
• RAHSIA Pisang Goreng Super Rangup!! Tips Che Nom Yang Ramai Tak TahuChe Nom · 247,401 views · YouTube

Videos are made by their YouTube creators and open on YouTube. asklor! is not affiliated with them or with YouTube.

Ask asklor!

• Where to eat famous goreng pisang

More recipes: Hainanese chicken rice · Laksa · Char kway teow · Bak chor mee · Nasi lemak · Satay · Chilli crab · Black pepper crab · all recipes