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

Ingredient Substitutions

• Instead of All‑purpose flour: Whole‑wheat flour (will be denser)
• Instead of Rice flour: Tapioca flour
• Instead of Cornstarch (Maizena): Potato starch
• Instead of Baking powder: Baking soda + a pinch of cream of tartar
• Instead of White sugar: Coconut sugar
• Instead of Margarine (softened): Unsalted butter, Vegetable oil (use less)
• Instead of Vanilla essence: Vanilla extract
• Instead of Sesame seeds (optional): Poppy seeds
• Instead of Ripe bananas (pisang tanduk, uli or kepok): Plantains (will be less sweet)
• Instead of Water: Milk for richer flavor
• Instead of Vegetable oil for deep frying: Canola oil, Peanut oil

Equipment Needed

• Mixing bowl
• Whisk or spoon
• Knife
• Cutting board
• Frying pan or wok
• Stove (electric or gas)
• Slotted spoon or spider strainer
• Paper towels
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Ensure batter thickness is correct – too thin yields a thin, soggy coating; too thick makes a heavy crust.
• Heat oil to the proper temperature (≈350°F) before adding bananas.
• Flip only once when the bottom side is golden; over‑flipping can break the coating.

Chef Tips from the Video

• For extra aroma, add a pinch of ground cinnamon or nutmeg to the batter.
• Using a mix of rice flour and cornstarch gives the signature ultra‑crisp texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat in a hot oven (350°F) for 5‑7 minutes to regain crispness.

Freezer: Can freeze cooked bananas for up to 1 month; thaw and reheat in oven.

Room temperature: Best eaten within 2 hours at room temperature; will lose crispness after that.

Make-Ahead Tips

• The batter can be prepared up to 30 minutes ahead and kept covered in the fridge; give it a quick stir before using.
• Banana slices can be sliced and kept in a bowl of lemon water to prevent browning if you’re prepping early.