Pisang goreng (Banana fritters) is a good way to vanish the stack after we celebrated a religious ceremony. As I said in my previous post, banana plays important role in our offering. Pisang goreng is easy to make and quick. Biyu Dang Saba or Pisang Kepok (in bahasa) or plantain is a nice type for pisang goreng. It has high level of starch and less sugar which will give crispier texture.
Secret ingredients…actually there’s no any secret ingredient in my kitchen’s dictionary. I’m using instant coating flour (for banana fritters), couple of banana, and cooking oil (I use palm oil).
How to make:
- Slice banana lengthwise into 2 (it depends to your like)…and have I told you, peel it first?
- Coat sliced banana with the instant flour nicely. Put in the fridge for about 15 minute, so that the flour doesn’t fall off once you put into the hot pan. If you don’t have that luxurious time in your life, you can skip the fridge thing.
- Heat the cooking oil in a pan.
- Deep fried coated banana until golden brown.
- Pour it with honey, condensed milk, topping jam, or plainly just the way it is lifted out of the pan.
- Serve with a cup of coffee/tea/hot chocolate or whatever drink comforts you.
Note: Some people make batter by adding water or milk. But, I prefer coating my pisang goreng dryly. Just because I like that way.