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Pisang Goreng (Fried Bananas)

I’m weak.

Tedious homework vs crunchy, gooey, sweet banana fritters? Tough call. There must be an inverse relationship between productivity and presence of fried foods. Focus and self-control lost out to deliciousness.

My boyfriend has enriched my life in ways innumerable—but this might be one of his biggest contributions. It’s bigtime street food in Malaysia and he was craving some a few years ago, so I whipped up a batch. Addiction born.

Although he says that you usually don’t eat it with ice cream, he’s wrong. You should. You definitely should. Hakuna Matata.

Pisang Goreng — adapted from Almost Bourdain

  • 1/2 cup flour
  • 1/4 cup cornmeal/corn flour
  • 1/2 tsp baking powder
  • pinch of salt
  • pinch of cinnamon
  • 1 tsp stevia
  • splash of vanilla extract (I use my handy dandy homemade vanilla rum)
  • 1/4 cup water
  • 1 1/2 tbs oil
  • Oil of choice for frying
  • 5-6 ripe bananas*
  • Vanilla ice cream (optional, but not really)
  1. Mix the dry ingredients together. Set aside a few spoonfuls in a shallow dish.
  2. Add liquids to the dry mixture, combine.
  3. Peel bananas and halve.
  4. Roll banana halves in reserved dry mix—just enough to be lightly dusted.
  5. Dip and coat in batter.
  6. Drop in hot oil and fry until golden and crispy. Mmmmm
  7. Serve with ice cream and a sprinkle of cinnamon.

*Obviously, the riper the banana, the mushier and sweeter it’ll be, while the less ripe, the firmer and less sweet it’ll be. Your choice. I like mine medium ripe.

Filed under pisang goreng goreng pisang banana fritter banana food dessert ice cream malaysian fried