Indonesia • Regional Dish • Dessert
Pisang Goreng (Banana Fritters)
Pisang goreng is one of those snacks that proves simple food can still show off. A light batter turns crisp and golden while the banana inside goes soft, sweet and almost custardy.
Instructions
- Peel the bananas. If using saba bananas, leave them whole. If using larger plantains, halve them lengthwise so they cook through evenly.
- Heat the oil in a deep saucepan or wok over medium heat until a drop of batter sizzles immediately.
- In a bowl, whisk together the rice flour, plain flour, baking powder, baking soda, sugar, salt and turmeric, if using. Pour in the cold water and whisk until smooth.
- Carefully stir 1 tbsp hot oil into the batter. This helps the coating fry up crisper.
- Dip each banana in the batter and let the excess drip off. Fry in batches for 3 to 4 minutes, turning once, until deep golden and crisp.
- Lift the fritters out with a slotted spoon and drain on a wire rack or paper towel.
- Serve hot while the coating is still crisp and the banana inside is soft and sweet.
Cultural Context
Pisang goreng is one of Indonesia's best-known fried snacks and is sold by street vendors, warung kopi and snack stalls. It is part of the broader gorengan tradition of deep-fried snacks, and it's often eaten as a morning or late-afternoon bite with tea or coffee. In Indonesia, popular banana choices include pisang raja, pisang kepok and pisang tanduk, with battered and plain-fried versions both found depending on the region.
Fun Fact
Some Indonesian sellers create extra crispy craggy bits by dripping batter directly into the oil, then pressing those shards back onto the fritters. It is essentially a legal way to add more crunch to something already fried. Glorious excess.
Cook’s Tip
Saba bananas are the easiest good option outside Indonesia. Raja bananas are excellent if you can find them. Plantains work, but choose ripe ones with yellow skins and dark spots.
Rice flour gives the fritters their lighter, crisper shell. A small amount of plain flour helps the batter cling a little better.
The spoonful of hot oil in the batter is a smart trick for extra crispness.
For a more textured street-stall look, drip a little extra batter into the oil during frying and press some of the crisp bits onto the fritters before serving. This is optional, but it adds crunch.
These are best eaten hot. Like fries, they wait for no one.
Trivia
Pisang goreng is especially associated with Indonesia, where regional variations include pisang goreng Pontianak, pisang goreng kremes and pisang goreng madu. Same idea, different local swagger.
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