Fried Banana Fritters (Pisang Goreng)
Pisang Goreng Say it: pee-SAHNG goh-REHNG
Pisang goreng is Indonesia’s beloved fried banana fritter, sold by street vendors and made in home kitchens across the archipelago. Firm, ripe bananas are coated in a thin, lightly sweet batter and deep-fried until the outside is golden and crackly while the fruit inside turns soft, jammy, and fragrant. It is enjoyed as a morning or afternoon snack and as a simple dessert, often with palm sugar syrup, powdered sugar, or grated cheddar. Its contrast of crisp shell and tender banana makes it irresistible.
Fried Banana Fritters (Pisang Goreng)
Pisang Goreng
Pronounced pee-SAHNG goh-REHNG
- Serves
- 4
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Batter
For frying
Method
Whisk together the all-purpose flour, rice flour, sugar, baking powder, and salt in a mixing bowl.
Add the ice-cold water and vanilla extract; whisk until the batter is smooth and no lumps remain. It should thinly coat a spoon and drip off slowly.
Pour the oil into a wok or deep, heavy-bottomed saucepan and heat over medium-high until it reaches 350°F (175°C).
Pat the banana pieces dry with paper towels. Dip a few pieces into the batter, turning to coat evenly, and let the excess batter drip back into the bowl.
Carefully slide the battered bananas into the hot oil. Fry in batches, turning once, until golden brown and the edges look crisp and lacy, about 2–3 minutes total.
Use a slotted spoon or spider to transfer the fritters to a wire rack or a paper-towel-lined plate to drain.
Serve immediately while hot and crisp, with your choice of toppings.
Regional variants
Some street vendors split bananas into a fan shape before battering, or finish the hot fritters with grated cheddar, chocolate condensed milk, or a drizzle of palm sugar syrup.
Cook's notes
- Choose bananas that are ripe but still firm; overripe fruit can turn mushy inside the batter.
- Keep the batter cold with ice water for a shatter-crisp crust.
- Fry in small batches so the oil temperature stays high and the fritters brown evenly.
Serve with
Serve warm, plain or with powdered sugar, palm sugar syrup, or grated cheddar cheese.
Make ahead and storage
Best eaten hot and crisp; the batter can be made 30 minutes ahead and kept cold. Reheat leftovers in an air fryer or oven until crisp.
