Pisang goreng or kinchio kueh … These were the familiar outlandish words I grew up calling that moreish deep fried banana fritters.
My late Dad seemed to know his banana fritters’ stalls absolutely well. He used to buy his favourite pisang tanduk (plantain) fritters and brought home generous quantities, much to everyones’ delight. The batter that coated each banana slice was lusciously crispy with the sweet and a hint of sour and succulent inner side. Dreamy!
Where I grew up, the choice of bananas were endless. The tastes and textures also differ from one type of banana to another.
By the way, I have never fried banana fritters here in BE, but have always longed to eat one. People who know me will know I never deep fry my foods in my kitchen. That’s why I tend to skip a recipe that calls for deep frying. Which reminds me of my previous post which I experimented in my kitchen, Baked Crispy Snail Nibbles *wink*
And then I saw someone posted “Banana Fritters’ Batter” recipe on FB not too long ago. I read mostly positive comments of the result of using the recipe.
My initial thought was to bake the banana fritters, but knowing that Chiquita bananas do not hold their form when cooked or baked too long, ie they become mushy, but very sweet, so still edible. Uh-uh, I scrapped the idea of baking and went for a milder form of frying. I pan-fried the bananas!! It may look paler than deep-fried, but I was blown away by the crispy batter.
The batter recipe is adapted from Ellin Chong‘s recipe posted on Thermomix Truly Asian group page on Facebook while I resorted to the method I am comfortable with, id est, while deep frying is the common mode of preparing banana fritters, I opted to pan-frying mine.
Ingredients A –
- 150 g SRF
- 100 g Rice Flour
- 250 g Water
- 20 g raw sugar (I used organic raw cane sugar)
- 50 g Cooking Oil (I used Corn Oil)
- A pinch of salt (I used fleur de sel)
- 1 – 2 Tbsp sesame seeds (I did not use)
- 5 Chiquita Bananas
Ingredient C –
- Oil for frying
- Weigh ingredients A in the TM bowl. Mix for 30 sec/ Sp 4/ MC. Scrape the side of the inner bowl to mix the small amount of un-blended flour with a wooden spoon. Mix well.
- Pour the batter in a clean bowl. Set aside (in the fridge)
- Meanwhile, peel B and cut the bananas in any shape and form you fancy.
- Heat some oil in a pan. Note I shallow fried the fritters, hence, not much oil was consumed.
- Coat each cut banana in the chilled batter. Pan-fry on medium high heat until golden brown.
- Remove the banana fritters with a slotted spoon and transfer them on absorbent papers.
I was pleasantly surprised with the result of my shallow-fried fritters. I thought it would take ages for the batter to crisp up but they did not take long at all, with the right heat, of course. Similarly, I thought the texture of the batter would be runnier, like pancake batter, but it was a bit thicker. The right amount of rice flour did a fantastic job in crisping the fritters. My boys loved the C*R*U*N*C*H*Y bits and so did I! I did not change the measurements of the ingredients one bit, except that I omitted using sesame seeds, because I had none that day. That’s not a big deal as I was used to plain banana fritters, anyway.
Will I use the recipe again? You bet! Oh yes, the next ‘victim’ will be the sweet potatoes in my cellar. Ha ha ha …
Ellin, thanks for sharing the recipe with us. I can conclude that the recipe is fully tried and tested in my kitchen as a foolproof recipe for that amazing crunchy result.