The ever popular Pisang Goreng (Banana Fritters) with a gluten free crispy coating. Only a few simple ingredients and minutes to prepare.
Pisang Goreng literally translated means fried bananas. These battered and deep fried bananas are very popular in Malaysia and Singapore. Sold by street vendors, they make great tea time snacks. They are best eaten straight out of the pan while the fried batter is hot and crunchy and the banana is sweet and warm.
Getting the batter right is key to this dish. It should have a light and crispy texture after being deep fried. To achieve this, I use rice flour for the batter and crushed rice cereals for the coating. Once coated, the bananas should be dropped gently into hot oil and fried for just a couple of minutes. For best results, use sweet and ripe but firm bananas. Bananas that are overly ripe will be too soft and soggy after frying.
This recipe is suitable for those on a gluten free diet as the batter is made using rice flour and rice cereals.
The ever popular Pisang Goreng (Banana Fritters) with a gluten free crispy coating. Only a few simple ingredients and minutes to prepare.
- 6 ripe but firm bananas (peeled and cut in half cross wise)
- 2 cups rice cereals (crushed)
- Vegetable oil for deep frying
- 1 cup rice flour (130g)
- 1 large egg
- ½ tsp salt
- ½ cup water (120ml)
-
Mix all batter ingredients in a large bowl until a thick and smooth batter forms. Place crushed rice cereals on a plate.
-
In a medium sized sauce pan, heat about 1 inch deep oil. Dip banana into batter.
-
Remove, and roll onto crushed rice cereals until evenly coated.
-
Lower gently into hot oil. Fry until golden brown, turning once. It will only take 1 to 2 minutes.
-
Remove and drain on paper towels.
-
Serve immediately.
Serve Pisang Goreng (Banana Fritters) with a warm mug of Teh Tarik (pulled tea), a condensed milk sweetened black tea. This tea is pulled or poured from one mug to another to give it a foamy top. The pulling also improves the taste of the tea. For the preparation of this tea, please check out my post Vadai and Teh Tarik.
Enjoy…..and have a wonderful day! 😎
Tiffany says
March 2, 2011 at 2:18 pmThese look so crispy and delicious! (And simple to make… my kinda recipe!)
Belinda @zomppa says
March 2, 2011 at 2:43 pmOh, what a great afternoon snack. It’s afternoon, so I would this to snack!
Stella says
March 2, 2011 at 2:56 pmBiren! I think we eat so much alike. I just made my list of things I want to post soon. One of them is my ‘banana fritters’. Mine are different than yours (phew;). However, yours look so awesome! I love the way the whole banana is fried crispy rice. Yum!
Biren says
March 2, 2011 at 9:01 pmHey Stella, looking forward to your version of banana fritters. I am sure they’ll be super tasty. 🙂
Brindusa@Cooking with my soul says
March 2, 2011 at 3:03 pmSnack? Why snack?I can eat this at lunch and dinner. All 6 bananas at one meal! Amazing dish. Thanks for sharing.
torviewtoronto says
March 2, 2011 at 3:34 pmbanana like this delicious we make different
LeQuan says
March 2, 2011 at 5:15 pmBiren, I’m all over these fried bananas – love em! Actually, I’m all over almost anything deep fried (blush). Using rice cereal adds the perfect crunch, such a great choice. My kiddies would love these. I’ll bet they’d go well with some ice cream too, but shhh…don’t tell my kiddies ;-).
Biren says
March 2, 2011 at 8:59 pmMost fried foods are really tasty. I think it is okay to indulge once in a while. It was a treat for me as I have not had these in a while.
Yes, the rice cereals gave the fritters a nice crunch. I fried a new batch for my boys when they got home from school and they really enjoyed them. I normally just eat it on its own but I think they will definitely go well with vanilla ice cream.
Magic of Spice says
March 2, 2011 at 5:16 pmI have never had anything like this but I know I would love it 🙂
They look fantastic!
Biren says
March 2, 2011 at 8:54 pmThey are really tasty especially if you can get sweet bananas. Do give it a try. 🙂
tigerfish says
March 2, 2011 at 5:38 pmLove Goreng Pisang! In Asia, they use smaller (sweeter, red-fleshed) bananas for Goreng Pisang. Can you find those bananas over there?
Love your enamel cup! Nostalgia…
Biren says
March 2, 2011 at 8:53 pmI have seen the small red bananas once at the store but I don’t think they have the ones you are referring to. We basically only find two types of bananas here – regular or organic.
I love those small enamel mugs. They are great for teh tarik and coffee. Pretty hard to find these days.
Jasmine says
March 2, 2011 at 7:59 pmis nicely browned and im sure is super crispy with the rice cereal coated on it (: yummy!
Anncoo says
March 2, 2011 at 8:30 pmOh Biren, this is one of my favorite too! I used to buy Pisang Goreng at one of the popular at the hawker center. But yours looks definitely healthier using rice cereals. Mmm…very delicious. Thumbs UP!!
Biren says
March 2, 2011 at 8:48 pmI have not eaten pisang goreng for a long time and decided to make it this morning. I fried the rest when hubby and the boys came home from work and school. It was nice and crunchy and they loved it. 🙂
Blackswan says
March 2, 2011 at 8:54 pmWhat a fragrant recipe! Too bad I don’t eat bananas but I’m sure I can substitute it with other fruits. I love fried food!
denise @ bread expectations says
March 2, 2011 at 9:21 pmThe use of rice cereal for the coating is pure brilliance! I’m not a huge fan of pisang goreng, but your version is terribly, terribly tempting!! Hubs would probably keel over with foodlust if he saw this 😀
Biren says
March 2, 2011 at 9:28 pmLol! You do have a way with words Denise. 🙂 I have not eaten a lot of these foods being away from the culture and absence does make the heart grow fonder. My boys are loving all these “treats” I have been making. 🙂
5 Star Foodie says
March 2, 2011 at 9:31 pmWow, these must be so deliciously crunchy with the rice cereals in the batter!
Jeannie says
March 2, 2011 at 11:05 pmI try to avoid this delicious goreng pisang because of the high oil content but as you said eating in moderation is fine! Great idea to use rice cereal for the extra crunch!
Felice - All That's Left Are The Crumbs says
March 2, 2011 at 11:17 pmI haven’t had a banana fritter in a long time, so I am looking forward to trying this recipe. I love that you used rice flour to make them crispy.
penny aka jeroxie says
March 2, 2011 at 11:45 pmGoreng pisang used to be such a favourite back home until I found out how bad the oil is. So home made is definitely better!
kitchen flavours says
March 3, 2011 at 1:07 amMy daughter has been bugging me to make ‘goreng pisang’ for several weeks now! I have never included rice crispies in the batter, sounds really interesting, an added crunch!
Mika says
March 3, 2011 at 3:47 amThese looks delicious…I like the idea to use crushed cereals to give them a crunchy texture…
Adora's Box says
March 3, 2011 at 6:10 amI love your take on pisang goreng. I eat a lot of the stuff when I”m in Malaysia. It probably is the lure of buying from the street vendors that gets to me. Plantain is not always available in the supermarkets here in London so it is nice to know that it can be done with eating bananas. My children will surely love this, especially the cereal crumbs.
Julie M. says
March 3, 2011 at 6:17 amI opened up your blog this morning, saw these delicious treats, and immediately said YUM out loud. These looks so good Biren. I only wish I had one to go with my cup of tea right this minute. Definitely a must try.
Kitty Kat says
March 3, 2011 at 7:04 amI love goreng pisang….just did not think to use ordinary bananas! I will try using rice flour and rice cereal to give it the crunch!
DongXing says
March 3, 2011 at 7:11 amYum yum yum, that’s all I can say when I opened up your blog at lunch time. Another one of my favourite snacks, which is equally shared by my children. Funny how kids don’t like ripe or slightly skin-blemished bananas but would eat tons of goreng pisang made from ripe bananas. I do like your take on the cereal crumbs – that will make the goreng pisang disappeared even faster!!! And that enamel mug just brought back childhood memories of drinking my hot milo in the morning….
Biren says
March 3, 2011 at 9:15 amGood way to use up those ripe bananas. I ended up making more than 6 as the hubby and boys loved it. They were eating it while I was frying but no problems as it only takes a couple of minutes.
I love those enamel mugs. Finally managed to pull my teh tarik with them. I did it over the sink. It was fun. 🙂 Have not had milo in ages. Will have to get some soon.
Nasifriet says
March 3, 2011 at 9:04 amWow! I’m so glad you posted this, Biren. It brings back sweet memories. Indeed, a much loved afternoon snack or High-Tea by most Malaysians. The disadvantage here in the West is that you can’t find a lot of varieties of bananas. I love the banana fritters from pisang tanduk. When quite ripe, they are very sweet when batter fried. As usual, adore your stylish photos. I’m drooling all over 😛
Biren says
March 3, 2011 at 9:11 amHow true – I can only find organic or non-organic bananas but they will have to do. Taste just as good, if not better since they are freshly made. Thanks for the compliments. 🙂
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
March 3, 2011 at 10:22 amDudette would go crazy over these. Who am I kidding. I would too. 🙂 They look delicious.
A little bit of everything says
March 3, 2011 at 11:53 pmoh, i love banana fritters but your way is a little different. can’t wait to try it. thanks for sharing Biren, hope you’ll have a wonderful Friday
Victoria says
March 4, 2011 at 1:59 pmThis is a snack or dessert I would definitely enjoy. I love the rice crispies on the crust, definitely a nice added texture.
Nutmeg Nanny says
March 5, 2011 at 11:31 amWow…these look amazing! I bet they are the perfect sweet treat…yum!
Suchitra says
March 9, 2011 at 9:25 amOh Biren, this looks amazing – we generally do fritters with raw banana- never thought we could use ripe ones as well! awesome it looks 🙂
Kathy Gori says
March 9, 2011 at 1:12 pmYou’ve read my mind! I was just thinking of looking for a recipe for these, now here they are. They look amazing, can’t wait to try them.
sokelengl says
November 11, 2011 at 4:10 amYour recipe is great and reliable. I just tried it out 24 hrs ago. I don’t have rice cereal in the kitchen. I simple replaced it with oatmeal and Nestum cereal. Plus I added a 1/2 teaspoon of baking soda into the batter to make it fluffier.
Anyway thanks for sharing this wonderful recipe.
Lisa
http://www.bakingfrenzy.com
Biren says
November 11, 2011 at 5:08 pmHi Lisa! Thank you so much for coming back and letting me know. I am glad you enjoyed the recipe. Using oatmeal and Nestum is a great idea to give it a crunchy topping. Nestum is something I have not heard of in a long time. Reminds me of childhood. 🙂 I used rice cereals just to keep it gluten-free.
RecipeNewZ says
June 30, 2012 at 12:18 amI have not deep fried anything in my life, but so far baking and broiling worked out pretty well as a substitute. I think I’ll try the same with this recipe. It must be delicious with ice cream!
Ridwan says
April 5, 2013 at 4:43 pmIt’s my first time to visit your site,just found you on facebook 🙂 Pisang Goreng is one of my favorite snack or serve with a scoop of vanilla ice cream for dessert,I love the idea using rice cereal for crushed,looks delicious 🙂
Biren says
April 5, 2013 at 7:01 pmThanks for visiting, Ridwan! Glad that you found me through FB. I like using the rice cereals as it is so crunchy. Yes, a scoop of ice cream with this would be lovely. 🙂