Ingredients with Measurements:
- 4 ripe bananas, sliced
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup water
- 1/2 cup shredded coconut
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
- Paper towels
Step-by-step instructions:
1. In a mixing bowl, combine flour, cornstarch, sugar, salt, and baking powder. Mix well.
2. Gradually add water to the dry ingredients, stirring until the batter is smooth and free of lumps.
3. Add shredded coconut to the batter and mix well.
4. Heat vegetable oil in a deep fryer or large pot over medium-high heat.
5. Dip each banana slice into the batter, making sure it is fully coated.
6. Carefully place the coated banana slice into the hot oil and fry until golden brown, turning occasionally.
7. Use a slotted spoon or spider strainer to remove the fried banana slices from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Repeat the process until all banana slices are fried.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 270
Fat: 9g
Carbohydrates: 47g
Protein: 3g
Sodium: 300mg
Sugar: 18g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use rice flour or gluten-free flour.
- Instead of shredded coconut, you can use panko breadcrumbs or crushed cornflakes.
Variations:
- Add cinnamon or nutmeg to the batter for extra flavor.
- Drizzle honey or chocolate sauce over the fried bananas for a sweet twist.
Tips and tricks:
- Make sure the oil is hot enough before frying the banana slices to prevent them from getting soggy.
- Do not overcrowd the fryer or pot to ensure even frying.
- Use ripe bananas for a sweeter taste.
Storage instructions:
Store leftover coconut-crusted pisang goreng in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the leftover coconut-crusted pisang goreng in the oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the fried bananas on a platter and sprinkle with powdered sugar or shredded coconut for a beautiful presentation.
Garnishes:
Garnish with fresh mint leaves or sliced strawberries for a pop of color.
Pairings:
Serve with a scoop of vanilla ice cream or whipped cream for a decadent dessert.
Suggested side dishes:
Pair with a cup of hot tea or coffee for a perfect snack.
Troubleshooting advice:
- If the batter is too thick, add more water until it reaches the desired consistency.
- If the fried bananas are too greasy, let them drain on a paper towel for a few minutes before serving.
Food safety advice:
- Always use caution when working with hot oil.
- Do not leave the fryer or pot unattended while frying.
- Make sure the bananas are fully coated with batter to prevent oil splatters.
Food history:
Pisang goreng is a popular Indonesian snack made of fried bananas. It is often served as a street food and can be found in many food stalls and markets throughout Indonesia.
Flavor profiles:
The coconut-crusted pisang goreng has a crispy exterior and a sweet, soft interior. The shredded coconut adds a nutty flavor and texture to the batter.
Serving suggestions:
Serve the coconut-crusted pisang goreng as a dessert or snack.
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Region: Indonesian