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Discover pisang goreng, Indonesia’s crispy sweet banana fritters made from ripe bananas coated in a light, golden batter. Easy to make and impossible to resist!
About the Dish
Pisang goreng is one of Indonesia’s most beloved traditional snacks, deeply rooted in the country’s daily food culture. You will almost always find it served alongside a warm cup of tea or coffee — a simple yet satisfying combination that Indonesians have enjoyed for generations.
Made from ripe bananas — commonly kepok, raja, or uli varieties — coated in a seasoned flour batter and fried until golden, pisang goreng delivers a delightful contrast of textures: crispy on the outside, soft and naturally sweet on the inside. Across the archipelago, every region puts its own spin on this classic snack. Some keep it plain and simple, others sprinkle sesame seeds on top, and modern versions even come loaded with cheese or chocolate. No matter the variation, pisang goreng remains a timeless comfort food that brings people together.
Key Ingredients and Their Role
- Ripe Kepok Bananas are the heart of this dish. Their natural sweetness and firm texture hold up beautifully during frying, giving you that soft, flavourful bite inside every crispy piece.
- All-Purpose Flour and Cornstarch work together to create the batter. All-purpose flour provides structure, while cornstarch is the secret to achieving that extra light and crispy coating that makes pisang goreng so irresistible.
- Ice Water is a small but important detail. Using cold water keeps the batter light and prevents it from becoming dense, ensuring a thin, crispy crust rather than a heavy, doughy one.
Ingredients
- 10 ripe kepok bananas
- 150 g all-purpose flour
- 40 g cornstarch
- 1 tbsp granulated sugar
- 1 tsp salt
- ½ tsp vanilla powder
- 250 ml ice water
- 2 tbsp margarine, melted
- Cooking oil, as needed
Instructions
- Peel the bananas and slice each one lengthwise into 3 pieces. Set aside.
- In a large bowl, combine all-purpose flour, cornstarch, sugar, salt, and vanilla powder. Mix well.
- Gradually pour in half of the ice water while stirring, then add the remaining water and mix until the batter is smooth.
- Stir in the melted margarine until the batter reaches a thick but pourable consistency.
- Transfer about ¼ of the batter into a separate bowl. Add a little more ice water to thin it out, then pour it into a squeeze bottle — this will be used to create the crispy lace layer (keremes).
- Dip each banana slice into the main batter, making sure it is fully and evenly coated.
- Heat a generous amount of cooking oil in a pan over medium heat.
- Fry the bananas one by one until they begin to firm up. Using the squeeze bottle, drizzle the thin batter over each banana in a circular motion to build up the keremes layer.
- Let the keremes dry slightly, then repeat the drizzling until you reach your desired thickness.
- Continue frying until the bananas turn golden yellow and the keremes is crispy. Remove and drain on paper towels.
- Serve immediately while warm.
Serving Suggestion
Pisang goreng is best enjoyed fresh and hot, paired with a cup of traditional Indonesian tea or black coffee. For a modern twist, try serving it with a drizzle of condensed milk, a sprinkle of grated cheese, or a side of chocolate dipping sauce. Whether you keep it classic or get creative, this snack is guaranteed to be a crowd-pleaser.
One Bite, One Step Closer to Indonesian Culture
Pisang goreng is more than just a snack — it is a small window into the warmth and richness of Indonesian food culture. Trying your hand at this recipe is a wonderful first step toward exploring the flavours of Indonesia from your own kitchen.
Want to go deeper into the language and culture behind dishes like this? BASANTARA offers engaging Indonesian language programs designed specifically for non-native speakers. Whether you are a beginner or looking to strengthen your skills, our team is ready to guide you. Visit us at basantara.net or reach out directly via WhatsApp at +62 852 1396 8601 — we would love to hear from you.
