Fried Banana Fritters

15 Oct

Who doesn’t fancy having hot tea with freshly fried banana fritters (goreng pisang)? Aaahhh… but finding the perfect batter for this simple dish is not an easy task indeed. We have always relied on the trusted brand, Adabi Tepung Pisang Goreng. But somehow, it just doesn’t taste quite as right. The bananas ended up being mushy and not firm like how they are supposed to be (hahaha! Ok, I cannot help but to describe it in this manner ;))

We have tried asking around and mind you, I was shocked to find out that there are so many variations! Yet once again, there’s no perfect recipe but we pretty much alter as we go along. By far, this recipe is good enough for the time being. Here’s our rendition of the fried banana fritters.


  • 8 – 10 ripe bananas, sliced in two (lengthwise)
  • 2/3 cup rice flour
  • 1 tablespoon kapur makan (Gypsum Powder)
  • 1/2 teaspoon salt
  • 1 cup water
  • A few drops of egg yellow colouring
  • Oil for deep frying


Mix the rice flour, kapur, salt and water well in a bowl until batter is smooth. Sift the batter and and then, add the egg yellow colouring. Heat the oil in a deep skillet or wok. Working in batches, using a fork to dip pieces of banana in batter to cover. Let any excess batter drip off and drop in the hot oil to deep fry, turning until well browned on all sides. Drain on paper towels and serve warm.

PS: You can also use 1/2 cup rice flour and the remaining, Adabi Tepung Pisang Goreng. Just before you fry the bananas, add ice cubes to the batter so that the bananas will stay crunchy even after long being fried.


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