Crispy Fried Banana (Pisang Goreng Kriuk)

Ingredients

• 100 g All‑purpose flour (Provides structure)
• 50 g Rice flour (Adds extra crispness)
• 30 g Cornstarch (Maizena) (Keeps batter light)
• 1 tsp Baking powder (Creates a slight puff)
• 2 tbsp White sugar (Adds a hint of sweetness to the batter)
• 2 tbsp Margarine (softened) (Adds richness; can use plant‑based margarine for vegan version)
• 0.5 tbsp Vanilla essence (For fragrance; half a tablespoon as in video)
• 1 tbsp Sesame seeds (optional) (Adds nutty flavor and texture if desired)
• 4 Ripe bananas (pisang tanduk, uli or kepok) (Medium‑size, peeled and sliced 1/2‑inch thick)
• 150 ml Water (Add gradually to achieve batter consistency)
• 500 ml Vegetable oil for deep frying (Enough to submerge banana pieces; use a neutral oil with high smoke point)

Instructions

1. Slice the bananas

   Peel the bananas and cut them into 1/2‑inch thick diagonal slices; keep the pieces uniform for even cooking.

   Time: PT5M

2. Prepare the batter

   In a mixing bowl combine all‑purpose flour, rice flour, cornstarch, baking powder and sugar. Add softened margarine and vanilla essence, then whisk. Gradually pour in water while stirring until the batter is thick enough to coat the back of a spoon but still flows slowly.

   Time: PT10M

3. Add optional sesame seeds

   Stir in the sesame seeds (if using) so they are evenly distributed throughout the batter.

   Time: PT2M

4. Heat the oil

   Pour the oil into the pan, set the stove to medium‑high, and heat until it reaches about 350°F (175°C). Test by dropping a tiny batter drop – it should sizzle and rise to the surface quickly.

   Time: PT5M

   Temperature: 350°F

5. Coat the banana slices

   Dip each banana slice into the batter, allowing excess to drip back into the bowl. Work in small batches to keep the oil temperature steady.

   Time: PT2M

6. Fry until golden

   Place the coated bananas into the hot oil. Fry for 2‑3 minutes on each side, or until the coating turns deep golden‑brown and crisp. Flip once using a slotted spoon.

   Time: PT6M

   Temperature: 350°F

7. Drain and rest

   Remove the fried bananas with the slotted spoon and set them on paper towels to absorb excess oil. Let them rest for a minute before serving.

   Time: PT2M

8. Serve

   Arrange the crispy bananas on a serving plate. Enjoy warm with tea or as a snack. They can also be served at room temperature.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

2g

Carbohydrates

30g

Fat

8g

Fiber

2g