Wednesday, 26 December 2012

Banana Fritters 炸香蕉

Banana Fritters 炸香蕉

 A local teatime favourite

Banana fritters or locally known as goreng pisang, is a popular teatime snack among Malaysians. It can easily be bought from roadside vendors. Near my office, the hawker stall which sells mixed rice during lunch hours also hawks teatime favourites like goreng pisang and many other local kuih-muih when the rush for lunch is over. My office colleagues have many a time tried to coax the secret recipe out of the friendly makcik gemuk ( fat aunty) who runs the stall. However, makcik gemuk is a shrewd businesswoman, she will not divulge her secret ingredients and risk having her patrons opening another goreng pisang stall next to her!

So we just have to come up with our own concoction by experimenting with the various types of flour while some colleagues surfed the internet for the elusive "secret batter". While we ladies are obsessed to get the recipe for that perfect batter, SK opined that as long as the banana is ripe, the batter is of no consequence because the end result of the banana fritter will still be the same which is sweet and delicious.


8-10 ripe bananas
500ml oil for frying

Ingredients For Batter

120g rice flour
40g all purpose flour
1 tsp baking soda
200ml water
a pinch of salt

1.  Mix all the ingredients in a medium-sized bowl until smooth.
2.  Let it stand for 15 minutes

Frying The Banana Fritters


1.  Heat the oil in a wok until hot
2.  Peel off the skin of the bananas. It is optional whether you prefer to fry the banana whole or slice the banana into halves before dipping into the batter
3.  Dip the peeled bananas into the batter to coat evenly
4.  Slowly place the bananas into the hot oil and deep-fry until golden brown
5.  Drain off excess oil on kitchen towels

A bunch of ripe bananas

1 comment:

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