Ingredients with Measurements:
- 4 ripe bananas, sliced
- 1 cup all-purpose flour
- 1/4 cup rice flour
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup water
- 1/2 cup coconut milk
- Oil for frying
Special equipment needed:
- Deep fryer or a wok
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, rice flour, cornstarch, sugar, salt, and baking powder. Mix well.
2. Add water and coconut milk to the dry ingredients. Mix until the batter is smooth.
3. Heat oil in a deep fryer or wok over medium-high heat.
4. Dip each banana slice into the batter, making sure it is coated evenly.
5. Carefully drop the coated banana slices into the hot oil. Fry until golden brown and crispy.
6. Use a slotted spoon to remove the fried banana slices from the oil and place them on a plate lined with paper towels to drain excess oil.
7. Serve hot and crispy.
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: 250
Fat: 10g
Carbohydrates: 40g
Protein: 2g
Sodium: 300mg
Sugar: 15g
Substitutions for ingredients:
- You can use any type of ripe bananas for this recipe.
- Instead of rice flour, you can use cornmeal or semolina flour.
- If you don't have coconut milk, you can use regular milk or almond milk.
Variations:
- You can add cinnamon or nutmeg to the batter for extra flavor.
- For a savory twist, you can add a pinch of salt and pepper to the batter and serve with a spicy dipping sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying the banana slices to ensure they become crispy.
- Don't overcrowd the pan when frying the banana slices to avoid them sticking together.
- Use a slotted spoon to remove the fried banana slices from the oil to prevent them from breaking.
Storage instructions:
You can store leftover crispy pisang goreng in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the leftover crispy pisang goreng in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the crispy pisang goreng on a plate lined with banana leaves for a tropical touch.
Garnishes:
You can garnish the crispy pisang goreng with powdered sugar, grated coconut, or chopped nuts.
Pairings:
Crispy pisang goreng pairs well with a cup of hot tea or coffee.
Suggested side dishes:
You can serve crispy pisang goreng with a side of vanilla ice cream or whipped cream for a decadent dessert.
Troubleshooting advice:
- If the batter is too thick, add a little more water or coconut milk to thin it out.
- If the banana slices are not crispy, increase the heat of the oil or fry them for a longer time.
Food safety advice:
- Make sure the oil is hot enough before frying the banana slices to avoid undercooked food.
- Use caution when handling hot oil to avoid burns.
Food history:
Pisang goreng is a popular Indonesian snack made from sliced bananas coated in batter and deep-fried. It is commonly sold by street vendors and is enjoyed as a sweet treat.
Flavor profiles:
Crispy pisang goreng has a sweet and crunchy exterior with a soft and warm banana filling.
Serving suggestions:
Serve crispy pisang goreng as a dessert or snack.
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Region: Indonesian