You probably see this famous street food in Singapore, Malaysia and Thailand. It comes in different shapes and forms. In Thailand, it is called Kluay Kaek. In Singapore and Malaysia, it is known as Goreng Pisang. Goreng Pisang literally translate to fried banana.
Some are coated with sugar and deep fried, while most are using a batter base. Some eateries are even using an industrial raising agent largely known as ammonia powder to prevent the banana fritters from going soggy after a period of time. I do not know whether is that safe for human consumption, but the sound of it scares the shit outta me. I mean, fried food has to be eaten while it is hot, it is only natural that they will become soggy after some time. Make sense?
Today, I decided to tweet the recipe and make it more elegant (I hope I do some justice to this iconic street food). I used a combination of rice flour, desiccated coconut, sesame seeds and Japanese panko for the batter. I also used carbonated water to add lightness to the batter. As for the plating, I sprinkle some toasted coconut flesh and pink praline pieces over a scoop of ice cream with a drizzle of palm sugar syrup. Do not worry, my batter doesn't contain ammonia powder. Lol! Anyway, let's get started with the recipe.
Rice Flour, 1 Cup + 2 TBSP
Granulated Sugar, 1/2 Cup
Desiccated Coconut, 1/2 Cup
Sesame Seeds, 2 TBSP
Japanese Panko, 2 TBSP
Baking Soda, 1.5 TSP
Sea Salt, 1 TSP
Carbonated Water, 3/4 Cup
Canola / Peanut / Vegetable Oil, For Deep Frying
Bananas Ripe, 1 Bunch
Bleached All Purpose Flour, For Dredging
To Serve (Optional):
High Quality Coconut Ice Cream, 1 Scoop
Roasted Coconut Flesh, A Small Handful
Pink Praline, A Small Handful
Palm Sugar Syrup, A Drizzle
Please visit my "How To Make Pink Praline" page for the recipe.
Prepare the banana fritters.
In a large mixing bowl, add rice flour, sugar, coconut, sesame seeds, panko, baking soda and salt.
Stir to combine well.
Add in water.
Stir to combine well and make sure no lumps.
The batter should be thick but pourable.
Add canola oil into a dutch oven, about 2 inches in depth, over medium heat.
*To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles start to form, the temperature is ready for frying.*
Working 1 banana at a time, cos banana tends to oxidze very fast, trim off the ends of a banana.
Slice into half.
Slice each halves into halves lengthwise.
You should have 4 almost equal banana slices.
Add just enuff flour into a shallow bowl for dredging.
Season with salt and give it a stir.
Dredge banana into the flour mixture.
Dust off excess flour and dredge into the batter.
Gently and carefully drop the banana into the oil away from you.
Deep fried until golden brown on all sides.
Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
Repeat the steps for the remaining bananas.
*Before frying another batch, fish out any leftover bits and set aside for serving.*
To serve. This is optional.
After drinking coconut water from a fresh coconut, scoop out all the white flesh. In a griddle over medium heat, toast the coconut flesh with coconut oil.
Chop a small handful of pink praline for sprinkling.
Transfer banana fritters onto serving plate.
Serve with a scoop of ice cream.
Sprinkle toasted coconut flesh, the leftover batter bits and pink praline bits over the top.
Drizzle palm sugar syrup in a spiral motion over the top.
Lastly, top the ice cream with a pink praline.