Pisang Goreng (Indonesian Banana Fritters)

Ingredients

Bananas

• 6 saba bananas (or 6 firm under-ripe regular bananas)

Batter

• 100 g rice flour
• 50 g plain flour
• 2 tablespoons caster sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 180 ml cold sparkling water (or plain cold water)

Frying

• 600 ml neutral oil

To finish (optional)

• Icing sugar
• Palm-sugar syrup (gula merah dissolved in a little water)
• Grated mature cheese (the Indonesian way - sounds weird, works brilliantly)

Method

Stage 1 - Prep bananas

1. Peel the bananas.
2. If using saba: halve lengthways down the long axis; cut each half across the middle.
3. If using regular: halve crossways, then halve each piece lengthways.

Stage 2 - Batter

1. In a wide bowl, whisk the rice flour, plain flour, sugar, baking powder and salt.
2. Whisk in the cold sparkling water and vanilla until smooth.
3. The batter should coat the back of a spoon - thick but pourable.

Stage 3 - Fry

1. Heat the oil to 175°C.
2. Dip a banana piece into the batter; let excess drip off briefly.
3. Lower into the oil.
4. Fry 4-5 banana pieces at a time (don't crowd); cook 4-5 minutes, turning, until deep gold and crisp.
5. Lift onto a wire rack with tongs.

Stage 4 - Serve

1. Pile hot fritters on a platter.
2. Dust with icing sugar, drizzle with palm-sugar syrup, or top with grated cheese.
3. Eat immediately - the crisp shell softens within 20 minutes.