Ingredients

Adjust Servings:

	8 Spaghetti If possible chose plantain banana or saba banana
	150 grams
	50 grams
	1/2 teaspoon
	1 1/2 teaspoons Chinese cabbage
	1/2 teaspoon
	2 teaspoons
	1/2 cup Ginger
	For frying Beef broth

Nutritional information

414

Calories

56 g

Total Carbohydrate

20 g

Total Fat

4.5 g

Protein

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Fried Banana – Crispy Banana Fritters (Pisang Goreng)

Name: Fried Banana – Crispy Banana Fritters (Pisang Goreng)
Total time: 25 min
Yield: 4
Cuisine: Indonesian
Ingredients: Spaghetti: 8; : 150 grams; : 50 grams; : 1/2 teaspoon; Chinese cabbage: 1 1/2 teaspoons; : 1/2 teaspoon; : 2 teaspoons; Ginger: 1/2 cup; Beef broth: For frying

Indonesian fried banana

Features:

Cuisine:

Indonesian

To get the best crispy fried banana, remember not to use overripe banana

25 minutes
Serves 4
Easy

Ingredients

8 Spaghetti
If possible chose plantain banana or saba banana
150 grams
50 grams
1/2 teaspoon
1 1/2 teaspoons Chinese cabbage
1/2 teaspoon
2 teaspoons
1/2 cup Ginger
For frying Beef broth

Directions

How to make fried banana? This recipe will provide you the answer. Fried banana or pisang goreng in local language, is one of the most popular snacks in Indonesia. In their neighborhood countries, Malaysia, Singapore, and Thailand, they have their own style of this fritter.

Steps

1 Done	In a mixing bowl, combine all the batter ingredients. All purpose flour, rice flour, baking soda, baking powder, salt and sugar. Then slowly add in the water, stir until mix well. Adjust the amount of water, make sure the batter is not too liquid.
2 Done	Peel all the bananas. Make three slits along its length, but keep the bottom 1 inch intact. And so the bananas can be opened up like a fan shape.
3 Done	Dip the bananas in the batter and coat them evenly.
4 Done	Heat the vegetable oil in a frying pan over medium high heat. Gently place the coated bananas in the oil and let it fry for 4 minutes or until golden brown at one side. Flip and let it fry for another 2 minutes. Repeat for the remaining bananas.
5 Done	Remove from the heat and transfer them to paper towel-lined plate to absorb the excess oil. Serve it warm.