Crispy Fried Banana Dessert - Your Easy Pisang Goreng Recipe

Get ready to discover your new favorite fried banana dessert recipe! Across Southeast Asia, from bustling street markets to cozy home kitchens, there's a beloved sweet treat that consistently captures hearts: Pisang Goreng. Hailing prominently from Brunei, Indonesia, and Malaysia, these golden, crispy fried bananas are more than just a snack; they're a symbol of comfort and a testament to simple ingredients creating extraordinary flavor.
This isn't just another fried dessert recipe; it's your definitive guide to creating irresistibly crunchy Pisang Goreng, perfect for satisfying those sweet treat cravings. Whether you're a seasoned baker or just looking for easy-to-make dessert recipes, our recipe for Crispy Delight will guide you to perfect results every time. We've cracked the code for that ideal balance of sweet, firm banana encased in a light, airy, and incredibly crispy batter, ensuring your homemade version stands out. Dive in and learn how to transform humble bananas into an unforgettable dessert!

Ingredients

• For the Pisang Goreng:
• 4-6 medium-ripe bananas (such as Saba, plantain, or even firm Cavendish), ideally slightly green at the tips for the perfect balance of sweetness and firmness.
• 2/3 cup rice flour
• 1/4 cup tapioca starch (or cornstarch for a similar crispy effect)
• 2 tablespoons palm sugar (or brown sugar for a richer, caramel-like sweetness)
• 1/4 teaspoon salt
• 1/2 cup + 2-3 tablespoons ice-cold water (adjust as needed for batter consistency)
• For Frying:
• 4-5 cups neutral oil (such as vegetable oil, canola oil, or sunflower oil) for deep frying

Directions

1. Prepare the Batter: In a medium-sized mixing bowl, whisk together the dry ingredients: rice flour, tapioca starch, palm sugar, and salt until well combined. Gradually add the ice-cold water, starting with 1/2 cup and adding more a tablespoon at a time, whisking continuously until you achieve a smooth batter that's similar in consistency to pancake batter – thick enough to coat a spoon, but thin enough to drip off easily. Avoid overmixing; a few small lumps are fine. Set aside.
2. Heat the Oil: Pour the neutral oil into a deep pan, wok, or deep fryer. Heat the oil over medium-high heat until it reaches a temperature of 350-355°F (177-179°C). Using a kitchen thermometer is highly recommended for crispy results. If you don't have one, you can test the oil by dropping a tiny bit of batter into it; it should sizzle immediately and float to the top.
3. Slice the Bananas: While the oil heats, peel your bananas. Depending on their size, you can slice each banana into 2-3 thick pieces, or halve them lengthwise and then crosswise. Aim for pieces that are about 1/2 to 3/4 inch thick. Don't slice them too thin, or they might become mushy.
4. Coat the Bananas: Gently dip each banana slice into the prepared batter, ensuring it's evenly coated on all sides. Allow any excess batter to drip off slightly.
5. Fry the Bananas: Carefully lower the coated banana slices into the hot oil, working in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature and result in soggy fritters. Fry for 3-4 minutes per side, or until they turn a beautiful golden brown and are wonderfully crispy. Use tongs or a slotted spoon to flip them gently.
6. Drain and Serve: Once golden and crispy, remove the Pisang Goreng from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Serve immediately while hot and at their crispiest!