Pisang Goreng (banana fritters)

  • Yield : 6
  • Servings : 4 to 6
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 40m


  • 3 large bananas – cut in half and split in two
  • 1/2 cup self-raising flour (use all rice for gluten free)
  • 1/2  cup ground rice or rice flour
  • 1/3 cup coconut milk
  • 1/3 cup water
  • 1/2 teaspoon salt
  • 1 dessertspoon sugar (optional)
  • 1/4 teaspoon baking powder

Oil for deep frying


In a bowl beat the liquid with the flours, baking powder, salt and sugar.  Allow the batter to rest for at least half an hour. Heat up the oil in a deep pan/pot for deep frying, coat the pieces of banana with the batter then lower them in the hot oil to cook in batches that your pot will allow without crowding them. In a matter of two minutes the batter should cook to a crispy coating, the colour should be golden to golden-brown. Remove and drain on a paper towel then serve two pieces per serve drizzled with icing sugar. If preferred,  ice cream, caramel sauce or cream would be great accompaniments as dessert. For best result serve warm to hot.

Variations and Suggestions

Pisang Goreng literally means ‘bananas fried’ (banana fritters). They bring back memories of my childhood and teenage years. As soon as it was 4pm you could smell the aroma of bananas being fried in batter where ever you went in Malaysia. My version is not the only way of deep-frying bananas. Batters are made in all types of ways. Try this one and modify it to your liking if needed. Usually the bananas used for Pisang Goreng were the small variety, here Ladies’ Finger bananas would be the alternative. These are sweet to begin with so there is no need for extra sweetness in the batter. The Malaysian variety was called ‘pisang mas’ (if my spelling is correct) which would be cut into two length ways and deep fried then sold as one serving wrapped in paper.  I have made them into balls as well, see my recipe photos, and when serving these I serve 3 or 4 per person accompanied by sauce or ice cream of your choice. Those who know Pisang Goreng well will enjoy this recipe. It doesn’t take long to prepare this dish; resting the batter usually takes the longest while the rest of the dish is made in next to no time really.

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Recipe Comments

  1. posted by Kim on September 4, 2013

    Trying this out someday! It looks easy ^.^ Great recipes!

    • posted by Sarj on September 4, 2013

      Cool, thanks and enjoy! 🙂

  2. posted by Bibi on November 14, 2014

    Hello Sarj, I’ve made pisang goreng before using different recipes. They never really turned out great but this recipe is the best! Thanks so much for sharing!

    • posted by Sarj on December 5, 2014

      So glad it worked for you and enjoy! Stay tuned for more recipes and my official Crowd Funding video and pledge on my Documentary link soon 🙂


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