Fried banana (in Bahasa Indonesia: pisang goreng), a classic Indonesian snack, comes in many versions. From the very gourmet at trendy restaurants, to the ones sold in bakeries, to the everyday version sold on the streets stacked up against food vendors cart’s glass window, the snack could easily be everyone’s favorite. It is sweet, simple, and straightforward. Pure comfort. With plenty of banana varieties (sweet ones, not so sweet ones, small ones, big ones, green, yellow, reddish-brown and names like pisang raja, pisang tanduk, etc) in this country, it only makes sense to turn them into delightful little bites.
One of my first trials in making fried banana was back in college days with a couple of friends. The three of us stood in my friend’s kitchen following my other friend’s mom’s recipe. He actually called his mom in Jakarta to get the recipe. We were serious about making this snack that night :).
Years have gone by since that day. The way I do fried banana might have evolved too. But the basic method I learned with my buddies more than a decade ago stuck with me.
Here’s the ingredient list for my version:
- 5-6 bananas (I get the yellow ones with a little hint of green on the skin and on the crown part. They need to be on the firm side so they won’t get mushy when fried.)
- 1 cup of all-purpose flour
- ½ cup of water
- 3 tablespoon of fine sugar
- 3 tablespoon of honey
- 1 egg
- ½ teaspoon of salt
- Vegetable oil
- Heat up a large pan (over medium heat). Fill it with 1 or 1 ½ cup of vegetable oil (depending on how big the pan is.)
- In a big bowl, mix flour, sugar, honey, egg, and salt. Add water to the mixture until it turns into nice and thick liquid batter.
- Peel the bananas and cut them up into round pieces
- Add bananas into the batter and make sure that they are all nicely coated
- Spoon three to four pieces of bananas together (making them into clusters) into the hot oil. You could probably fry three or four clusters at the same time in the pan. Make sure that ¾ of the banana clusters are submerged in the oil. Fry each side for about 2 minutes or until it turns golden brown. Flip and fry the other side. Reduce the heat if the bananas brown too quickly.
- Remove banana clusters from hot oil using food strainer to drain excess oil
- Let the bananas cool down for 5 minutes on a serving plate layered with paper towel
- Watch them disappear quickly 🙂
Thanks for stopping by.
Have a great week ahead!