Today, we are going to make a classic Southeast Asian snack—Pisang Goreng, also known as crispy banana fritters. This snack is loved for its golden, crunchy coating and soft, naturally sweet banana inside.

It’s quick to prepare, doesn’t require complicated tools, and is perfect for a cozy snack time. Once we try it, it’s easy to see why it’s so popular as a street food.

Ingredients We Need (Precise Measurements)

Let’s get everything ready first. This recipe makes about 12 pieces:

Main Ingredients:

- 400–500 g cooking bananas (about 4–5 pieces)

- Oil for deep frying (about 500–700 ml, depending on pan size)

For the Batter:

- 100 g rice flour

- 1½ teaspoons custard powder

- ½ teaspoon salt

- 100 ml water

- 1 tablespoon oil

- 1½ teaspoons baking powder (added last)

Preparing everything in advance helps us cook smoothly without rushing.

Step 1: Prepare the Bananas

1. First, we peel the bananas. Then we cut each banana into halves or quarters, depending on size.

2. If the bananas are large, cutting them into long strips works best. This shape helps them cook evenly and gives a better crispy-to-soft ratio.

3. Set them aside while we prepare the batter.

Step 2: Mix the Batter Smoothly

1. In a mixing bowl, we sift together:

- 100 g rice flour

- 1½ teaspoons custard powder

- ½ teaspoon salt

2. Sifting is important because it removes lumps and makes the batter lighter.

3. Next, we add:

- 100 ml water

- 1 tablespoon oil

4. Then we mix everything until we get a smooth, lump-free batter. The consistency should be slightly thick—thick enough to coat the bananas but still able to drip slowly.

5. Let the batter rest for a few minutes.

Step 3: Heat the Oil Properly

1. We pour enough oil into a deep pan and heat it to about 170°C (340°F).

2. If we don’t have a thermometer, we can test by dropping a small bit of batter into the oil. If it rises slowly with bubbles, the temperature is just right.

3. Maintaining the correct temperature is key to getting a crispy texture.

Step 4: Add Baking Powder at the Right Time

1. Right before frying, we sift 1½ teaspoons baking powder into the batter and mix gently.

2. This step is very important. Adding it too early will reduce its effect. Adding it just before frying helps create a light and crispy coating.

Step 5: Coat and Fry the Bananas

1. Now we dip each banana piece into the batter, making sure it is fully coated.

2. Carefully place the coated bananas into the hot oil. Avoid putting too many at once—fry in batches of 4–5 pieces.

3. Fry for about 4 minutes, turning occasionally, until all sides become golden and crispy.

4. Once done, remove them using a slotted spoon.

Step 6: Keep Them Crispy

1. Instead of placing the fritters on a plate, we put them on a cooling rack.

2. This allows excess oil to drip off and prevents steam from softening the crust. If we skip this step, the bottom may lose its crunch.

3. Let them rest for 1–2 minutes before serving.

Extra Tips for Better Results

To make our banana fritters even better, we can keep these tips in mind:

- Always use cooking bananas for better texture

- Keep the oil temperature steady

- Fry in small batches

- Serve immediately for the best taste

These small details make a big difference in the final result.

Let’s Enjoy This Simple Treat

Now we have a plate of golden, crispy banana fritters ready to enjoy. The outside is crunchy, while the inside stays soft and naturally sweet.

Lykkers, have we ever tried making a street snack like this at home? It’s easier than expected, right?

Let’s give it a try and share it with family or friends. Freshly made, simple, and satisfying—this is the kind of snack we can always come back to!