Secret to Good Banana Fritters Recipe
Banana Fritters Recipe
Want to know the secret to good banana fritters? Just use the right banana variety and the right batter recipe.
It sounds simple, but it isn't easy.
Use the Right Banana Variety
The best banana variety for banana fritters is Pisang Raja.
It used to be easily available in the wet market but now you have to really shop around. If this is not available then use Pisang Abu. Both of these varieties are available in Southeast Asia.
If you live in Australia, you may find these varieties in the Asian grocery stores. In the UK or in the States, these varieties may not be that easily available. Your best bet is to go to a specialty grocery store or Asian grocery store and ask for cooking bananas.
Check if they have the Burro Variety (this has a sweet and sour taste), which is similar to Pisang Nangka. Alternatively, ask for the Plantain variety. If you are in an Indian grocery store, they may have the cooking banana varieties from India. Ask for the variety with a sweet taste and suitable for frying.
For more selection of banana varieties suitable for banana fritters, check out this link: Which Banana Varieties are Suitable for Banana Fritters
The Cavendish variety that you get at most supermarkets is best eaten fresh and not suitable for banana fritters.
Use the Right Batter Recipe for a Crispy Pisang Goreng
Now comes the hardest part - using the right recipe for the batter.
When fried, the batter has to be crispy and the banana must be tender and moist on the inside. If you use Pisang Raja, the sweet flavor of this variety will have you come back for more servings.
How To Make Crispy Batter
Use Ice-Cold Water
I used ice-cold water to make the batter crispy and crunchy. Some people even leave the batter in the fridge for an hour before using it. I tried this and it worked just as well. Use this method only if you can spare the time.
A friend suggested the cold sparkling mineral water or soda water for crispness. This worked just fine and the 'sparkling bubbles' will help minimize oil absorption for a less oily banana fritter.
Use Corn Starch or Corn Flour
Cornstarch or cornflour will also give a crunchy and crispy batter. (I have included cornflour in this recipe).
Maintain Correct Cooking Oil Temperature
Learn how to maintain the correct cooking oil temperature. If the cooking oil temperature dips too low you will end up with greasy banana fritters. If it is too hot the crust will get burnt before the fritter is properly cooked. A deep-fry thermometer will help.
Fry at High Temperature
Another tip is to make sure the frying oil is hot reaching the temperature of 325 °F (185 °C) before you start to deep fry. This will also minimize oil absorption, hence reducing fat and calory levels.
Use New Cooking Oil
Always use new clean cooking oil and not previously used cooking oil. When you fry banana fritters chances are there will be some leftover batters. Remove them as these will burn and give out a burnt flavor to the oil.
Whenever possible cut them into similar-size pieces as they will then fry at a similar rate.
Do Not Fry Too Many At Any One Time
For a crispy batter, the banana fritter must be submerged and surrounded by hot cooking oil. So do not fry too many bananas at any one time. This will also reduce the chances of a soggy and greasy banana fritter.
Leave it in the Oven
If you don't intend to eat the banana fritter immediately, keep it in the oven that is heated up to 200°F. This will keep them crisp.
Will Adding Egg Yolk make the Batter Crispy?
One of the readers suggested egg yolk. I tried this with one medium-sized egg but it makes the batter thicker and heavier. It does not coat the banana evenly and the batter was soggy. So I do not recommend egg yolk if you want a crispy batter.
Recipe for Banana Fritters or Pisang Goreng
There are many versions of banana fritter batter recipes. Some versions even use desiccated coconut. Our traditional Malaysian recipe uses only rice flour and a pinch of Kapur (slaked lime) to make it crunchy and crispy. As Kapur may not be easily available, I have not included this ingredient in this recipe.
For this article, I have adapted a recipe from Amy Beh, a prominent Malaysian celebrity chef. I have reduced the water slightly as I prefer a slightly thicker batter. But do not make it too thick as it will take a longer time to cook and the banana will not taste moist and juicy.
Malaysian Deep Fried Banana Fritters Recipe
Ingredients for Banana Fritters
- 4-6 Ripe Bananas, Peel and slice in half
- 1/2 cup Self raising Flour
- 1/4 cup Corn Flour
- 1 tablespoon Rice Flour
- 1/2 teaspoon Baking Powder
- A pinch of salt
- 3.04 fl oz (90ml) Ice Cold Water
- 1.5 tablespoon Cooking Oil, (to add to batter)
- Cooking oil, (for deep frying)
Instructions for Banana Fritters
- Mix together the self-raising flour, cornflour, rice flour, and salt. Slowly add the ice-cold water and whisk until you get a smooth consistency with no lumps. Best to add water slowly and monitor the consistency, adding more water if required. The batter should not be too runny and not too thick.
- Peel and then slice the banana in half, lengthwise (see photo)Then add to batter. Leave it for about five minutes before frying.
- Heat oil in a frying pan or wok
- When oil temperature reaches 325 °F (185 °C) deep fry the well-coated bananas until they are golden yellow. Fry about 3-4 pieces at a time. If you overload, chances are the oil temperature will drop.
- Place the cook banana fritters on paper towels, to absorb any excess oil, before serving.
- NOTE: Be careful when frying as you do not want the hot oil to splash.
Going Banana - Trivial Banana Stuff
Do you know that the banana plant will bear fruits only once? After that, the tree is purposeless lest you want the leaves for its other uses.
How to Serve Banana Fritters
In Malaysia, banana fritters are normally sold by street vendors and most people including myself will just buy from these vendors and eat it straight.
If you have them in restaurants or hotels, this simple, poor man's food will be given a special status with more appetizing presentations. So you will get them served with:
- syrup or honey
- ice-cream (only vanilla flavored. Other flavors will not be suitable)
- chocolate syrup
- dusted with icing sugar
- dusted with cinnamon powder
- whip cream
- sprinkled with grated cheese
People from the southern part of Malaysia has a special way of eating these banana fritters. They have it with sweet soy sauce. It sounds odd but it does taste nice. Try it!
|Serving size: 1 banana fritter|
|Calories from Fat||63|
|% Daily Value *|
|Fat 7 g||11%|
|Carbohydrates 11 g||4%|
|Protein 2 g||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Banana Peels as Fertilizer
Do not throw away the banana peels or skins. They are great as fertilizers. Potassium and phosphorus found in bananas are essential macronutrients for plants. Roses loved them and you will be rewarded with rich colors in your roses
I usually mashed the banana peels and water the plant with this mixture. You just add a bit of water to the banana peels and blend until smooth. You can also use water that was used to clean rice, for additional nutrients.
Read my article "Tips on How to Grow Roses in Tropical Country" and the recipe for Fermented Banana Juice Fertilizer, an organic homemade fertilizer that is guaranteed to give beautiful blooms for ANY flowering plants.
Other Uses For Banana Peels
If gardening is not your cup of tea, you can want to use banana peels to smooth out those wrinkles and improve your skin texture and tone.
If you are prone to skin breakout, the banana peel can help rid of acne.
It can also reduce skin inflammation and even remove warts.
So there you go. There are many things that you can benefit from banana peels while enjoying the banana fritters.
Try My Noodle Recipes
If you are in a hurry or cannot find the right ingredients to do the authentic noodle recipe, try my version that uses Instant Noodle. These easy and quick recipes are ideal if you are abroad or studying overseas and longed for Malaysian dishes:
Recipes that use instant noodles as its base ingredient are:
If you have the time, try the original Curry Mee recipe that is guaranteed to have you come back for more. For the recipe click Spicy Curry Mee Recipe.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
Questions & Answers
When you say corn flour, do you mean corn starch? or corn flour like in Mexico?
Corn flour is the very finely ground cornmeal, it is not the cornstarch as in the USA. Not sure about corn flour in Mexico, probably same as what we have here. Try this brand: Corn Flour by Brown & PolsonHelpful 4
© 2012 Mazlan