Pisang Goreng – Indonesian Fried Bananas

Pisang Goreng - Indonesian Fried Bananas

1 egg
1 tablespoon palm sugar (or demerara)
4 tablespoons cornstarch
2 tablespoons tapioka flour
1/2 teaspoon baking powder
1/4 tsp salt
2 tablespoons freshly grated coconut or coconut flakes
5 dl [1 pt] unsweetened coconut milk
4 bananas, preferably a little ripe
5 ml [1 teaspoon] oil for frying

Preparation time: 20 minutes
4 servings


[1] Beat the eggs and sugar in a bowl. Stir in cornstarch, tapioka flour, baking powder, salt, coconut and coconut milk. Mix well and let the batter swell for about 10 minutes.

[2] Peel the bananas and cut them in half lengthwise. Cut them in half across too if they are long.

[3] Heat the oil in a thick bottomed pan with straight walls, or use the fryer. The oil is hot enough when bubbles form around a chopstick, or the handle of a wooden spoon stuck into it.

[4] Dip banana pieces into the batter making sure they are well covered. Fry them in batches in the oil for about 4 minutes until they are crispy and golden. Turn them once during the cooking. Take them up and let them drain on kitchen towels. Server the fried bananas warm.

Variation: Nanas goreng – fried pineapple

Use pineapple rings instead of bananas. Other fruit and tofu can also be fried in the same way.