Banana Fritters
Known as Pisang Goreng, these delicious deep-fried bananas should be cooked at the last minute, so that the batter is crisp and the banana inside is soft and warm.
Ingredients
- 115g / 4oz / 1 cup self-raising flour
- 40g / 1½ oz / ¼ cup rice flour
- 2.5ml / ½ tsp salt
- 200ml / 7fl oz / scant 1 cup water
- finely grated lime rind (optional)
- 8 baby bananas
- vegetable oil, for deep frying
- strips of lime rind, to garnish
- caster sugar and lime wedges, to serve
Preparation
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- Sift together the self-raising flour, rice flour and salt into a bowl. Add just enough water to make a smooth, coating batter. Mix well, then add the lime rind, if using.
- Heat the oil in a deep fryer or wok to 190°C/375°F. Meanwhile, peel the bananas. Dip them into the batter two or three times until well coated, then deep fry until crisp and golden. Drain on kitchen paper. Serve hot, dredged with the caster sugar and garnished with strips of lime. Offer the lime wedges for squeezing over the bananas.
VARIATION
Instead of lime, add finely grated orange rind to the batter.
COOK'S TIP
Tiny bananas are available from some Asian stores and many larger supermarkets, alternatively use small bananas and cut in half lengthways and then in half again.
Serves 8.