Deep fried Bananas recipe
information
Known as Pisang Goreng, these delicious deep-fried bananas should be cooked at the last minute, so that the outer crust of batter is crisp in texture and the banana is soft and warm inside.
ingredients
115 g (4 oz) self-raising flour
40 g (1 1/2 oz) rice flour
2.5 ml (1/2 tsp) salt
200 ml (7 fl oz) scant
1 cup water finely grated lime rind (optional)
8 small bananas
oil for deep-frying
sugar and 1 lime, cut in wedges, to serve
40 g (1 1/2 oz) rice flour
2.5 ml (1/2 tsp) salt
200 ml (7 fl oz) scant
1 cup water finely grated lime rind (optional)
8 small bananas
oil for deep-frying
sugar and 1 lime, cut in wedges, to serve
method
1. Sift both the flours and the salt together into a bowl. Add just enough water to make a smooth, coating batter. Mix well, then add the lime rind, if using.
2. Peel the bananas and dip them into the batter two or three times.
3. Heat the oil to 190°C (375°F) or when a cube of day-old bread browns in 30 seconds. Deep-fry the battered bananas until crisp and golden. Drain and serve hot, dredged with sugar and with the lime wedges to squeeze over the bananas.
2. Peel the bananas and dip them into the batter two or three times.
3. Heat the oil to 190°C (375°F) or when a cube of day-old bread browns in 30 seconds. Deep-fry the battered bananas until crisp and golden. Drain and serve hot, dredged with sugar and with the lime wedges to squeeze over the bananas.
serving amount
serves 8
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
