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Indonesian

Pisang Goreng (Indonesian Banana Fritters)

Pisang goreng fries ripe banana pieces in a light flour and rice-flour batter for a crisp Indonesian snack with a soft sweet center.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Pisang Goreng (Indonesian Banana Fritters)

25 mintotal

Prep 10 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is needed; use cold water and fry the batter soon after mixing for a lighter crust.

Method

  1. Peel the bananas and cut each into long halves or thick diagonal pieces.

  2. Mix all-purpose flour, rice flour, sugar, and salt in a bowl.

  3. Add cold water gradually and whisk into a smooth medium-thick batter.

  4. Heat the measured cooking oil in a pan over medium heat.

  5. Dip banana pieces in the batter, let excess drip off, and slide them carefully into the hot oil.

  6. Fry until the fritters are golden and crisp outside, turning once or twice.

  7. Drain briefly and serve hot.

How to tell it's done

The fritters should be crisp outside with warm, soft, sweet banana inside.

Getting it right

Tip

Use cold water in the batter; it helps the coating fry up lighter and crisper.

What to serve it with

Serve hot as a tea-time snack or dessert, optionally with a light dusting of sugar.

Common mistakes

The fritters turn oily or the banana bursts through.
Use ripe but firm bananas, keep the batter medium-thick, and fry at steady medium heat.

Substitutions

  • Use ripe but firm bananas; very soft bananas can collapse in hot oil.
  • Use more rice flour for a crisper shell, but too much can make the coating brittle.
  • Add a pinch of cinnamon only for a non-traditional but globally familiar variation.
  • For a gluten-free version, the flour blend needs separate testing and allergen verification.

Storing and reheating

Pisang goreng is best eaten immediately. Refrigerate leftovers for 1 day and re-crisp in an oven or air fryer; do not freeze after frying.