Pisang Goreng
Indonesian Fried Bananas
Authentic Indonesian Pisang Goreng, a popular street food featuring sweet, ripe plantains coated in a crispy, golden batter and deep-fried to perfection. A delightful sweet and savory snack.
🧂 Ingredients
- 4 Ripe Plantains(Choose plantains that are mostly black or have significant black spots. They should be soft to the touch but not mushy. Avoid green or yellow plantains as they will be too starchy.)
- 100 g Rice Flour(Provides crispiness to the batter.)
- 50 g All-Purpose Wheat Flour(Adds structure to the batter.)
- 2 tbsp Granulated Sugar(For sweetness in the batter. Adjust to taste.)
- 1/4 tsp Salt(Enhances flavor and balances sweetness.)
- approx. 150-180 ml Water(Adjust for desired batter consistency. Cold water is recommended for crispier results.)
- enough for deep frying Vegetable Oil or Coconut Oil(A neutral oil with a high smoke point is best. You'll need enough to submerge the plantains.)
👨🍳 Instructions
- 1
Prepare the batter: In a medium bowl, whisk together the rice flour, wheat flour, sugar, and salt. Gradually add cold water while whisking continuously until a smooth, thick batter forms. It should be thick enough to coat the back of a spoon but still pourable. If it's too thick, add a little more water; if too thin, add a bit more rice flour. Cover and let it rest for at least 10 minutes while you prepare the plantains.
⏱️ 10 minutes - 2
Prepare the plantains: Peel the ripe plantains. Slice each plantain lengthwise into 2 or 3 pieces, depending on their size. For a more traditional look, you can also slice them diagonally or into bite-sized chunks.
⏱️ 5 minutes - 3
Coat the plantains: Heat the frying oil in a deep pot or wok over medium-high heat until it reaches 175°C (350°F). While the oil heats, dip each plantain piece into the prepared batter, ensuring it is fully coated. Let any excess batter drip off.
⏱️ 5 minutes - 4
Fry the plantains: Carefully place the battered plantain pieces into the hot oil, being careful not to overcrowd the pot. Fry in batches for about 3-5 minutes per side, or until the batter is a deep golden brown and crispy. Use a slotted spoon or spider strainer to turn the plantains and ensure even cooking. They should sound crisp when gently tapped.
⏱️ 10-15 minutes - 5
Drain and serve: Remove the fried plantains from the oil using a slotted spoon and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil. Serve immediately while hot and crispy.
⏱️ 2 minutes
💡 Pro Tips
- ✓Use very ripe plantains (skin mostly black) for the best sweetness and soft texture inside.
- ✓For an extra crispy batter, ensure your water is very cold and don't overmix the batter.
- ✓A modern variation popular in Indonesia is to top the hot pisang goreng with grated cheese and a drizzle of condensed milk.
- ✓Ensure the oil is at the correct temperature before frying. If the oil is too cool, the plantains will absorb too much oil and become greasy. If too hot, the batter will burn before the inside is heated through.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve with a drizzle of condensed milk.
- Top with grated cheddar cheese and condensed milk (a popular modern twist).
- Add a pinch of cinnamon or cardamom to the batter for extra flavor.
- Serve with a side of palm sugar syrup or chocolate sauce.