Pisang goreng

Indonesian crispy fried bananas

Origin: Indonesia / Southeast Asia

From the journey of Banana.

Pisang goreng (literally 'fried banana' in Indonesian and Malay) is one of the most beloved street foods across Southeast Asia, found from Indonesia and Malaysia to the Philippines and Singapore. The dish is ancient in spirit: bananas have been cultivated in the region for over 7,000 years, and frying ripe fruit in oil is a technique documented as far back as the early maritime cultures of the archipelago. In modern Indonesia and Malaysia, pisang goreng is sold at practically every pasar (market) and roadside stall, typically served fresh from the wok in simple paper cones. The batter varies by region: some add rice flour for extra crunch, others add turmeric for colour and flavour. In the Philippines, a caramelised version called banana cue is threaded on bamboo skewers. This recipe uses the classic light batter of the Indonesian-Malaysian tradition, which produces a shatteringly crisp shell around a soft, sweet interior.

Ingredients

Main

  • 4 ripe bananas (or 2 large plantains), peeled and halved lengthwise

Batter

  • 100 g plain flour (about ¾ cup)
  • 30 g rice flour (about 3 tbsp)
  • 1 tsp baking powder
  • 0.5 tsp fine salt
  • 1 tbsp sugar
  • 150 ml cold water, approximately

Frying

  • 500 ml neutral oil, for frying

Method

  1. Whisk together the plain flour, rice flour, baking powder, salt, and sugar. Add cold water gradually, stirring until a smooth, slightly thick batter forms: it should coat the back of a spoon but still flow freely. Rest the batter for 5 minutes.
  2. Heat the oil in a wok or deep saucepan to 175°C / 350°F. Test by dropping a small amount of batter into the oil: it should sizzle and rise immediately.
  3. Working in batches of 2–3 pieces, dip each banana half into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 3–4 minutes, turning once, until deeply golden and crisp.
  4. Remove with a slotted spoon and drain on a wire rack or paper towels. Serve immediately while hot and crisp.

Notes

Choose bananas that are ripe but not overripe: they should be sweet but still hold their shape during frying. Overripe bananas collapse and make the batter soggy. Serve with a drizzle of condensed milk, a dusting of icing sugar, or simply plain as they are. Pisang goreng is best eaten within minutes of frying.

The Gastrographer

The Gastrographer

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