Sunday 17 November 2013

Banana Fritters a.k.a. Pisang Goreng - Thai style

Besides the regular eggs & bread, my family had banana fritters, or more commonly known as pisang goreng, for breakfast yesterday. Normally, I would just agak-agak & throw in the ingredients for the batter, but this time, I tried the Thai version & measured all the ingredients in the recipe.

The pisang goreng had beautiful golden brown coating & tasted delicious! The coating turned out crispy even after the fritters had cooled down.  I particularly like the sesame flavour. This is a great recipe! You should try...

Notes & modifications:
  1. The amount of bananas used will depend on their size. The recipe used 6, I used more than that!
  2. You may use any type of bananas suitable for frying like pisang nipah/kepok, pisang raja, pisang nangka or pisang tanduk. I used pisang kepok. (Want to know what they are..? Ask Mr Google image... hehe.)
  3. I used only 1, instead of 2  tbsp of sugar because I did not want the batter to be too sweet. The recipe did not use any colouring,  so the batter was almost white. But after frying, the fritters turned out golden brown. I think it's the result of the sugar which caramelised & gave that beautiful colour. So, you don't need to add any colouring.

Banana Fritters a.k.a Pisang Goreng - Thai style
Recipe by Tes At Home.

6 Thai Banana (Nam Wa banana) - peeled, thinly sliced lengthwise 
1 cup rice flour
1/3 cup plain flour
1 tsp baking powder
1/2 cup freshly-grated coconut
2 tbsp sugar (I reduced to 1 tbsp.)
3/4 tsp salt
2 tbsp sesame seed
1 cup water
Oil for deep frying

  1. Sift rice flour, plain flour and baking powder together in the mixing bowl.
  2. Add salt, sugar, and gradually add water and mix well to create a smooth batter.
  3. Add sesame seed, coconut, and stir well together.
  4. Heat oil in the pan over the medium heat.
  5. Dip banana slices in the batter and deep fry them until golden brown. Serve hot.
I am submitting this post to Asian Food Fest ( Thailand) November 2013 hosted by Lena of frozen wings.


lena said...

hi faaez, just back from a short holiday. Thanks so much for your entry. Great to know that this stays crispy even after cooling down..i wonder if the rice flour helps to maintain the crispiness..thanks again for your participation!

HK Choo said...

Hi Faeez,

Thanks for sharing this recipe, tried and love it despite the huge quantity it churned out :)

Here's the link to your credit:


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