Last updated: Oct 9, 2019— Published: Jul 20, 2013— By: Anita— 34 comments

The an essential to crispy pisang goreng lies in the batter. Find out the secret to the perfect batter to recreate this lover Indonesian fried bananas in your home.

Anda sedang menonton: Cara membuat sambal pisang goreng


It starts to feel like autumn in Oregon, specifically with all the rains we’ve to be having practically non-stop for the entirety week! mine cravings because that comfort food grow in exponential proportion, and the saba bananas on my countertop that dulu intended for banana bread appeared to to whisper to me, “turn us right into pisang goreng …”

Needless to say, the fight of pisang goreng vs. Banana bread didn’t terakhir long, and also after a tiny bit that mixing and deep-frying, ns happily stuffed my challenge with as lot pisang goreng as my stomach could handle! After i snapped some photos come share, of course. I’m not THAT barbaric!


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What you should make pisang goreng: saba bananas, rice flour, baking powder, and baking soda.

What is pisang goreng?

Pisang goreng is usually bananas coated v batter and deep-fried in hot oil. As soon as deep-fried, the batter transforms crispy, ketika the banana is that course, sweet and also tender.

It suara so easy, since it is, and yet this humble pisang goreng is a masterpiece despite its simplicity. How else have the right to you explain the require for at least one gorengan (deep-fried snacks, bananas are selalu the star) seller in every jalan corner throughout Indonesia, and none the them appears to be doing not have for hungry customers?

Honestly, when I to be still in Indonesia, there is almost no impetus to discover to make a ideal pisang goreng. At any time the cravings hit, I merely need to step out from the lull of my house and walk to the nearest gorengan seller. It would certainly be a surprise if anyone needs much more than a 15-minutes berjalan to spot among these sellers.

This all changes once you live far from Indonesia for a while, and also I to be sure countless of you have pisang goreng cravings that merely must be quenched! So review on, mine dear readers. :)


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Top: pisang goreng batter made from rice flour, baking powder, baking soda, salt, sugar, and turmeric powder. Bottom: peeled saba bananas.

Which bananas must I usage to do pisang goreng?

There room several ranges of bananas (and plantains) the are an ideal to prepare pisang goreng. The an ext popular persons include:

raja/radja bananas (Indonesian: pisang raja)saba bananas (Indonesian: pisang kepok)plantains (Indonesian: pisang tanduk)

So far, I have only seen saba bananas and also plantains in the US. Your best bet come score part saba bananas is v your local eastern market. Plantains are more readily easily accessible even in secara teratur stores.

Personally, ns prefer king bananas > saba bananas > plantains, but sejak I haven’t to be able to discover any king bananas yet, I have been untuk membuat pisang goreng with saba bananas.

Regardless of the variety, the is imperative that you have to wait till the bananas/plantains space ripe. This method the skins must be yellow and have dark spots. It is in patient and also wait for a few aku if your bananas/plantains are still green.


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Freshly deep-fried pisang goreng (Indonesian fried bananas).

The all-important batter for crispy pisang goreng

The an enig to the crispiest pisang goreng lies in the batter. After many frustrating trials and also errors, ns am quite senang with this incarnation.

THIS is the batter that ultimately can do my pisang goreng continues to be crispy because that at the very least 1 hour, i think that is safe to say they must stay crispy for approximately 2 hours!

Unless friend somehow need your pisang goreng to continue to be crispy for an ext than 2 hours, yet why would anyone require that?

Pisang goreng is like perancis fries, lock taste amazing while piping hot, no so when it’s cold and uh, soggy. For this reason ideally, one must consume pisang goreng di bawah 30 minutes, precisely like perancis fries, or friend know, various other deep-fried food in general.

My crispy pisang goreng batter

You will require the complying with ingredients to do the pisang goreng batter:

baking powderbaking sodasugarsaltturmeric flour (optional)

Simply monitor my recipe, and I am rather confident your pisang goreng cravings will certainly be cured. Enjoy!


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Taking a bite turn off the fresh deep-fried pisang goreng (Indonesian fried bananas). For this reason crispy!

Pisang Goreng - Indonesian Fried Banana

5.0 native 21 reviews

Author: Anita Jacobson

Categories: Snack Vegetarian

Cuisine: Indonesian

Ingredients: Fruit

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

Print Recipe

Ingredients

8 ripe saba bananas (or 4 ripe plantains, reduced each plantain right into 2 to gain 8 pieces total)oil for deep fryingPisang goreng batter1 1/2 teaspoon baking powder1/2 teaspoon baking soda2 tespoon sugar1/2 teaspoon salt1/8 teaspoon turmeric powder (optional)1/2 cup water

Instructions

Heat sufficient oil in a pot because that deep frying, make sure there space at least 2 inch of oil, best 3 inches.Meanwhile, peel every the bananas. Optionally, make 3 slits bersama its length, yet keep the bottom 1 inch intact, so the bananas can be opened up up like a fan.Whisk bersama all pisang goreng batter in a mix bowl.Once the oil is hot, scoop 1 tablespoon of hot oil and add to the batter, whisk again. (*)Coat the bananas v batter and deep-fry until kuning brown and also crispy, about 3-4 minutes. At roughly 2 minutes into frying, autumn batter in drips into the hot oil to make plenty that batter droplets, then quickly coat the bananas with the resulting crispy bits. This creates an additional layer come ensure your resulting pisang goreng stays crispy for longer.Remove bananas and also drain on a wire rack to remove excess oil. Pisang goreng is best when served immediately.

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Notes

(*) If you have bamboo chopsticks, you deserve to tell the the oil is ready as soon as there are bubbles around a bamboo chopstick that room lowered in the hot oil.