Pisang Goreng, or fried banana fritters are commonly seen displayed in all their crispy, golden-brown goodness in the stall front of a traditional fried snacks stall. If you walk past one, you’ll be drawn to that sticky saccharine smell of overly ripe bananas, the burly hawker with perspiration streaming down his face as he turns another fry-basket of goodies, and of course, the swish of the oil waves coming up to envelop the uncooked delights leaving a crispy exterior. That strong temptation to dig into your coin pouch to buy one, just one and savour that oily, sweet taste as your heart says yes but your mind mentally calculates the calories…well, no need to fight that battle between tongue and brain now. We’ll show you how to cook slightly healthier pisang goreng – by coating it with oats!
Tunes to listen to:
Since the word goreng is an Indonesian word, let these Indonesian megapop hits take you through the sizzling process.
[soundcloud url=”https://api.soundcloud.com/tracks/94646329″ params=”auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true” width=”100%” height=’450′ iframe=”true” /]
Writer, dancer, and dreamer. An adult ballerina, this late bloomer finds beauty in what she sees and is always looking for new places to explore and good-looking food to ogle.
Beats & Bites: Pisang Goreng
- 5 Bananas
- Instant Oats For coating
- Oil For deep frying
- 5 Tablespoons All purpose flour
- 3 Tablespoons Rice flour
- 2 Tablespoons sugar
- 1/2 Teaspoon salt
- 200 ml Water
- Combine all coating batter ingredients in a mixing bowl.
- Peel bananas and cut each into two. Make three slices along its length, but keep the bottom 1 inch intact, so it can be opened up like a fan.
- Heat enough oil in a pot for deep frying.
- Dip the bananas into the batter then roll on oat to fully coat the banana. Fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towel or wire rack. Serve immediately.