Indonesian Fried Bananas (Pisang Goreng)
A gluten-free fried banana. A crispy outside with a creamy middle.
Tricia Simpson
Indonesian Fried Bananas (Pisang Goreng)
Ingredients
1 cup glutinous rice flour
2 tsp baking powder
1 tsp baking soda
1 tbsp sugar
1 tsp salt
ΒΌ cup unsweetened coconut
1/2 cup water
1 bunch ripe Thai bananas (the small banans)
oil for deep frying
Whisk together the 7 dry ingredients.
Mix in the water.
In a small pot add 2-3 inches of oil. (If less than that, they'll sink to the bottom and stick.) Heat till it sizzles when you add a drop of water.
Peel all the bananas. Slice in fourths. Put them in the batter to coat them.
Once the oil is hot, Drop the bananas into the oil. A few at a time so they don't touch.
Deep-fry the bananas until golden brown and crispy, about 3-4 minutes. Turn over halfway through.
Remove bananas and drain on a paper towel or wire rack to remove excess oil. They are best when served immediately.
|| Total Time 20 min. ||
||Servings 8 || Cost $0.40 each ||
About: I don't remember how I found this recipe, but it was love at first bite for my family. It is based on a recipe by Anita Jacobson