Friday, May 18, 2012

Pisang Goreng/Deep fried bananas: An Indonesian Delicacy

We had Pisang Goreng when we visited Yogyakarta, Indonesia. My hubby loved it. I could smell the egg in the dish & avoided eating them. I do eat cakes made out of egg, but cannot bear the smell of it. I avoid pancakes & muffins for the same reason!

After many years, I thought of making them at home. I had the vague idea of what went in it & tried to reproduce it. I did not add eggs. I replaced eggs with buttermilk & baking soda.



Preparation Time: 10 mins
Cooking time: 10-15 mins
Serves: 3-4


Ingredients: (Makes around 12 fried bananas)
For the batter:
Rice flour: 3/4th cup
Plain flour: 1/4th cup
Baking powder: 1/4th tsp
Butter milk: 3 tbsp
Baking soda: a pinch
Sugar: 1-2 tbsp, adjust according to your needs
Salt: a pinch
Water: As needed.


Bananas: 2 large, cut into 1 inches
Oil: For deep frying






Method:
Sieve the rice flour, plain flour, baking powder, baking soda & salt twice.
Add the flour mixture to a bowl. Add the sugar, buttermilk & whisk well.
Add few teaspoons of water at a time & mix until a thick batter is formed (Batter should be similar to pakora/bajji/bonda batter).


Heat the oil in a kadai/pan. When oil is hot, dip the cut banana slices into the batter & drop them gently onto the hot oil. Repeat the dipping & dropping procedure for the remaining banana slices. 


Flip & cook the bananas on all the sides until light golden in color. 
Remove from heat & drop them on kitchen towel & let them rest for a while. 
Serve them hot with a dip. Honey or maple syrup should taste great as a dip for these fried bananas.


Notes:
Use firm & just ripe bananas while making these. If you use over-ripe bananas, the deep fried bananas will become too soft.