Pisang Goreng (Indonesian Fried Bananas)
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Ripe saba bananas are slit into fans, dipped in a rice-flour batter and fried, then given a rough, craggy shell by drizzling extra batter into the oil beside them and pressing the crisp bits on.
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That shaggy crust is the point of Indonesian pisang goreng, as opposed to a smooth single coat. Bananas with dark-spotted skins give the sweetness and softness the dish needs, and no syrup or sugar goes on top. Draining on a rack keeps the underside crisp.
Ingredients
Instructions
- 1
Peel the bananas and make 3 lengthwise cuts in each, leaving about 2.5cm connected at one end.
Gently open into fans.
- 2
Pour canola oil into a deep pot to roughly 5cm depth and heat to about 170°C.
Adjust the amount to the pot, keeping it less than half full.
- 3
Combine rice flour, baking powder, baking soda, sugar, salt and turmeric in a heatproof bowl, then whisk in 120ml water.
Carefully lift 15ml hot oil with a dry metal spoon and gradually whisk it into the batter.
- 4
Dip the bananas in batter for a thin coating and lower 2 at a time into the oil without overlapping.
After about 2 minutes, drip a little remaining batter beside them.
- 5
Gather the forming crisp bits against the bananas with chopsticks or a skimmer.
Turn if needed and fry for a total of 3-4 minutes per batch until golden and crisp, then lift onto a rack.
- 6
Skim loose crumbs from the oil and let the temperature recover before each new batch.
Fry the remainder the same way, then drain and release steam on the rack for about 2 minutes before serving.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Pisang Goreng - Indonesian Fried Banana (recipe and author replies)
Daily Cooking Quest / Anita Jacobson · Checked: 2026-09-07
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