Banana fritters

Today’s recipe is a recipe for a favourite Malaysian snack, “pisang goreng” or banana fritters in English. It is best eaten with sambal kicap, on a rainy day like today 🙂

Reason for me writing this simple recipe down is because my husband made a huge booboo when he tried to cook it a couple of weeks ago!! Not only did he burn it, the batter was too runny and in the end it was just fried banana with no batter. 


2 bananas – you have to use pisang tanduk or in English it is called plantain. It is a banana used for cooking

(Its size relative to my hand)

4 tablespoons of flour

Quarter teaspoon of salt

1 cup water

Oil to fry

How to

Mix salt, water and flour and mix to make a batter. The consistency should be thicker than heavy cream.

Cut the bananas into smaller pieces.

Dip the banana in batter and fry the banana fritters

If you prefer the batter to be a bit crispy, add in 1 tablespoon of rice flour

The banana used to make this recipe can be difficult to find if you live in the city. In fact, during the fasting month, you cannot find it altogether. I reckon the hotels buy them in bulk to make their ‘buka puasa’ food buffet.

Hope you enjoy them as much as I do.


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