This crispy banana fritters (pisang goreng) recipe tasted just like the pisang goreng that you used to buy at the road stall in your neighbourhood. Great for afternoon snack.
Ingredients:
10 pcs Banana (Pisang Abu)
100g Rice Flour
30g Corn Flour
1/2 tbsp Sugar
1/2 tsp Salt
1/2 tsp Lye Water (air kapur/alkaline water / 枧水/ jian shui/ kan sui)
1/2 tsp Tumeric Powder
1/2 Beaten Egg
60-65ml Water
Oil for frying.
(The purpose of adding lye water is to give the crispyness and crunchiness to the batter skin.)
(Above) This is pisang abu. Basically you can use any type of banana but remember, not to use the over-ripe type, as they will absorb alot of oil and the banana will end up become soggy and oily. You can always tell the fruit seller that you want to deep fry, they will know which banana type suits the best. Another alternative is using pisang tanduk, bigger and longer species, more delicious.
Method:
1. Prepare batter by mixing all the above ingredients in a bowl. Add in water bit by bit until reach a thick consistency. We need to batter to coat the banana well, not too watery. Too thick batter will cause the batter skin to be chewy and longer time needed to fry till golden. You may need less / more water as flour brand may varies.
2. Remove skin & cut banana into half lengthwise.
3. Heat up oil in wok.
4. Dip banana into batter and drop them in hot oil. Drizzle abit of the batter onto the banana to create some texture and crispy bits.
5. Fry in medium heat till golden and crispy. (Don't use low heat, banana will turn soggy and oily)
6. Dish up and drain away excess oil and serve hot.
Happy Cooking.
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