Pisang Goreng(Indonesian mashed banana fritters).
Pisang Goreng is a mashed banana fritter recipe originating from Indonesia.
There are similar versions of these banana fritters sold as sweet street food in most Asian countries with a few add-ons here and there.
But what drew me to this Pisang Goreng recipe which is basically mashed banana fritters is because it actually tastes close to the Sri Lankan banana fritters(Sri Lankan banana pillows)that we enjoy so much.
Perfect for any time of the day, these deep-fried banana fritters are an easy snack to make.
All you need to do is soak them with some jaggery(kithul)syrup for a few seconds and enjoy.
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Types of bananas ideal to make Pisang Goreng.
There are so many types of bananas it’s difficult to name them as they could be called a different name in other countries.
but the ideal bananas to make Pisang Goreng is the short yellow variety(any type) which usually are sweet(some taste a little sour as well).
They ripen fast and black spots tend to appear on the skin of the fruit.
These are the ones you will need to make the mashed banana fritters.
Cavendish bananas, I would recommend using only if you can’t find the smaller yellow ones.
More banana recipes!
Deep-fried Banan fritter balls
Storing-consume within 48 hours, for best results, refrigerate the crispy banana fritters in some Jaggery syrup.
How to make Pisang Goreng(Mashed fried banana fritters)
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
The ingredients mentioned below use standard measuring cups and spoons.
4 tablespoons of regular flour
2 and a 1/2 tablespoons of rice flour
1/2 teaspoon of baking powder
a pinch of salt
4 ripe bananas
2 teaspoons of sugar
Oil to fry(1 to 1 and 1/2 cup)
1 cup of melted jaggery syrup(this can be store-bought as well but I find most of these tend to have a slight bitterness to them).
Method
In a bowl, combine flour(4 tbs), rice flour(2 tablespoons), salt(a pinch), baking powder(1/2 tsp)and set aside.
Peel the bananas(4 ripe bananas), slice them into smaller pieces, place them in a bowl.
Add the sugar(2 tsp)to the sliced bananas.
Smash the bananas with the sugar until the sugar dissolves and you have a pulp.
Add the flour mix to the mashed bananas.
Combine well, the banana fritter batter should be wet and lumpy.
Cover and let it rest for 3-5 minutes.
How to fry the Pisang Goreng.
Pour enough oil into a pan to fry the banana fritters(Pisang Goreng batter) this would be 1 or 1 and 1/2 cup of oil, depending on the size of the frying pan you use.
Let the oil reach low-medium heat, add a small piece of the fritter batter to check on the correct heat.
Once the piece of batter fries and floats to the surface of the oil, you’ve reached the correct temperature to fry the banana fritters.
It’s important that you maintain this heat by regulating the temperature and not letting the oil reach a smoking point.
Once you have the correct oil temperature, drop 2 or 3 teaspoons of the batter into the oil and let it fry over low-medium heat for 3-4 minutes until they turn golden brown.
Make sure to flip them for an even fry on all sides.
When the banana fritter puffs up, use a slotted spoon to drain all excess oil and place them over paper towels.
While they are still warm drop them into the jaggery syrup to soak in the syrup and make them sweeter.
pisang goreng(indonesian/malay mashed banana fritters)
Pisang Goreng is a mashed banana fritter recipe originating from Indonesia.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 4 tablespoon of regular flour
- 2 and a 1/2 tablespoons of rice flour
- 1/2 teaspoon of baking powder
- a pinch of salt
- 4 ripe bananas
- 2 teaspoons of sugar
- Oil to fry(1 to 1 and 1/2 cup)
- 1 cup of melted jaggery syrup(this can be store-bought as well but I find most of these tend to have a slight bitterness to them)
Instructions
In a bowl, combine flour(4 tbs), rice flour(2 tablespoons), salt(a pinch), baking powder(1/2 tsp)and set aside.
Peel the bananas(4 ripe bananas), slice them into smaller pieces, place them in a bowl.
Add the sugar(2 tsp)to the sliced bananas.
Smash the bananas with the sugar until the sugar dissolves and you have a pulp.
Add the flour mix to the mashed bananas.
Combine well, the banana fritter batter should be lumpy.
Cover and let it rest for 3-5 minutes.
HOW TO FRY THE PISANG GORENG.
Pour enough oil into a pan to fry the banana fritters(Pisang Goreng batter) this would be 1 or 1 and 1/2 cup of oil, depending on the size of the frying pan you use.
Let the oil reach low-medium heat, add a small piece of the fritter batter to check on the correct heat.
Once the piece of the batter fries and floats to the surface of the oil, you've reached the correct temperature to fry the banana fritters.
It's important that you maintain this heat by regulating the temperature and not letting the oil reach a smoking point.
Once you have the correct oil temperature, drop 2 or 3 teaspoons of the batter into the oil and let it fry over low-medium heat for 3-4 minutes until they turn golden brown.
Make sure to flip them for an even fry on all sides.
When the banana fritter puffs up, use a slotted spoon to drain all excess oil and place them over paper towels.
While they are still warm drop them into the jaggery syrup to soak in the syrup and make them sweeter.
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