Anyone who grows up in Indonesian definitely has a fond memory of pisang goreng (banana fritters). It is the most ubiquitous street food snack, a perennial favorite for all ages, from little kids to grandmas and grandpas. Here I added honey to the batter to produce pisang goreng madu (honey batter fried bananas).
Pisang kepok (saba bananas)
We don’t typically use eating bananas (a.k.a. cavendish bananas) for deep frying, or any sort of banana dish that needs cooking for that matter. Instead, we either use sabana banana (Indonesian: pisang kepok) or plaintain (Indonesian: pisang tanduk). Either one is fine for this recipe, but I stick to saba banana since that is the most common banana for making pisang goreng. Also, you want to wait for the bananas to ripen before using them. I usually wait patiently until the skins are all yelllow and even develop plenty of dark spots before turning them into fritters!
Tips for crispy fritters
Everyone loves crispy fritters, and I have two tips to help ensure your banana fritters have crispy skin. First, make sure the oil is hot before starting to deep fry. If you have a cooking thermometer, you want to start frying once the oil reaches 170 Celsius/340 Fahrenheit. Second, make sure your water to make the batter is super cold. If you have ice cubes in your freezer, it can really help if you throw in extra 5-6 ice cubes to keep the batter as cold as possible.
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