Pisang Goreng or Banana Fritter is a sweet ripe banana coated in batter and deep-fried in cooking oil.  

The ripe banana is soft and could not be fried as it is. It must be coated with batter.  

As the hot oil absorb the batter, cook the batter and not directly the banana. 

Thus, producing the Pisang Goreng with a crispy texture outside while retaining its sweetness inside. 

The amazing thing about Pisang Goreng is when you bite it, the banana is soft and sweet but not oily with the crispy taste of the batter. 

How to choose the type of banana for Pisang Goreng

There are many types of banana in the market but to have a good taste of Pisang Goreng we have to choose the right type of banana. 

For Malay, we have four types of banana suitable for Pisang Goreng that have been used for generations.

1. Pisang Nipah

Pisang Nipah or Saba Banana.

The ripe Pisang Nipah is sweet and is the most sought after Pisang Goreng. Many people in Malaysia like Pisang Nipah Goreng including me. 

Pisang Nipah can only be fried when the skin turns yellow, which means the banana is ripe. 

Always slice Pisang Nipah to split into two thin pieces. This helps Pisang Goreng crispy.

2. Pisang Nangka

Pisang nangka or Jackfruit Banana.

The taste of Pisang Nangka when fried is sour. Pisang Goreng Nangka is good to eat with coarse sugar to overcome the sour taste. The skin is green even when ripe. 

The shape of pisang nangka is longer compared to pisang nipah.

So for pisang nangka, we can get more slices. You can cut the banana into four pieces. Dip the slices in the batter for deep-fried.

The premature unripe pisang nangka can be fried without batter as it is hard and does not absorb oil much. The sour taste is advantageous to have pisang nangka fried this way.

Slice the banana thinly and mix with salt and turmeric powder. Deep-fried until golden brown with medium heat.

3. Pisang Tanduk

Pisang Tanduk or Plantains is larger than normal bananas.

It is good to deep fry as the taste is not so sweet and not so sour.

Plantains are green when not mature but when the skin turns yellow, then it’s time to fry. 

Plantains are a bit hard and you have to cut them thinly. 

It is popular in Johor and Malacca, the southern state of Malaysia. 

4. ‘Pisang Awak’

‘Pisang Awak’ or scientific name Musa acuminata and Musa balbisiana is sweet to deep fried. 

Pisang Awak Goreng is not popular for commercials and is always fried at home. It is small compared to Pisang Nipah.

How to make batter for Pisang Goreng 

The batter is made from rice flour, turmeric powder, water, salt and sesame seed for the golden crispy taste of sweet Pisang Goreng after deep-fried.

The batter plays a major part in making Pisang Goreng good to eat and seek after. 

The batter must be crispy and my way of making the crispy batter is by adding sesame seed in the batter.

The batter must be thick to cover the banana and not exposed directly when deep-fried.

The banana fritters are good for a snack or dessert at tea time. 

It is good to eat while still warm with hot tea or coffee. Malaysians, young and old, love to eat Pisang Goreng.

Commercial batter for Pisang Goreng

The batter absorbs a lot of cooking oil in the fried banana and makes Pisang Goreng oily.

The oil sticks to your finger when you eat Pisang Goreng.

You have to add more oil in the wok every time you want to fry another batch of bananas. It is easy to mix but consumes more oil.  

Flour crust from the commercial batter is very oily to eat and not so crispy. 

I prefer homemade batter as the banana is not oily. The flour crust becomes crackers and perfects the Pisang Goreng. 

Normally, hawkers put flour crust in the Pisang Goreng as a gift to the customer and sometimes you can request more when you buy Pisang Goreng in large quantities from them.

Recipe Pisang Goreng (Deep Fried Banana)

Prep time: 10 minutes

Cook time: 15 minutes

Serving size: 6 people

Ingredients

• 8 Pisang Nipah
• 6 tablespoon rice flour
• ½ teaspoon salt
• ½ teaspoon turmeric powder
• 1 teaspoon sesame seed
• ¾ cup water
• 1½  cup cooking oil

Instructions

Peel the banana skin and slice each banana into two pieces.

Mix well flour with salt, turmeric powder, sesame seed and water.

Dip the banana in the batter piece by piece.

Put in the oil and deep fry until golden brown with medium heat.

Continue until finish and serve.