Indonesian Banana Fritters (Pisang Goreng)

    (43)
    20 minutes

    Here is my version of the most popular Indonesian snack. Serve it hot and make extra. With this recipe, you always want more!


    51 people made this

    Ingredients
    Serves: 4 

    • 1 1/4 cups (155g) plain flour
    • 2 tablespoons white sugar
    • 1/2 teaspoon vanilla essence
    • 1/2 cup (125ml) milk
    • 1 egg
    • 30g butter, melted
    • 1 teaspoon rum or imitation rum essence
    • 4 ripe bananas, sliced
    • 2 cups (500ml) oil for frying

    Directions
    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. In a large bowl, combine flour, sugar and vanilla. Make a well in the centre and pour in milk, egg, melted butter and rum. Mix until smooth.
    2. Fold in banana slices until evenly coated.
    3. Heat oil in a wok or deep-fryer to hot, about 190C.
    4. Drop banana mixture by tablespoons into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil and drain on paper towels. Serve hot.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (43)

    Reviews in English (28)

    by
    59

    hi I am indonesian--and pisang goreng is just the best. if you try to bake the bananas in the oven on a baking sheet (425 F) until they're crispy, and use egg substitutes and reduced-calorie margarine (instead of butter), you'll cut down on a lot of fat.  -  14 Apr 2004  (Review from Allrecipes USA and Canada)

    by
    30

    I'm an Indo girl too, and I LOVE pisang goreng!! DO NOT use banana's that are too ripe, they'll be soggy after you fry them. Adding the rum was something new to me...but it's delicious!!  -  25 Feb 2005  (Review from Allrecipes USA and Canada)

    by
    22

    I've made this a few times and it has come out perfectly every time. Try dusting the bananas with powdered sugar for a nice presentation or drizzling with chocolate sauce. I add regular vanilla instead of powdered vanilla and often exclude the butter. If you want it to have a stronger rum taste add a little at the end. So easy and delicious!  -  19 Jan 2008  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate