On every trip to Bali I look forward to eating pisang goreng, aka banana fritters. Nearly every menu features this popular street snack, but the best place to buy them is at a roadside cart that starts setting up late afternoon. They’re easy to make at home and dirt cheap.  

Serves 4  

Ingredients 

• 1/3 cup rice flour  
• 2 tbsps tapioca flour or cornflour  
• ¼ tsp baking powder  
• 2 tsp palm sugar or brown sugar  
• ¼ tsp salt  
• ½ cup water  
• Oil for frying  
• 3 bananas  
• Honey, ice cream, cinnamon, sugar, etc to serve  

Method 

1. Mix dry ingredients with enough of the water until you have a thin batter. Let it rest for a minute while you get the oil hot, as it will thicken a bit more.  
2. Heat oil in a small pot – aim for about 5cm depth.  
3. Cut the bananas on the bias, each into about 4-5 pieces.  
4. Fry in small batches. Dip each slice to fully cover in batter, letting any excess drain off, and then carefully lower it into the hot oil. Do a few at a time.  
5. Turn once golden and fry until crispy and fully golden on both sides. Drain on a wire rack. They will stay piping hot as you cook the rest.  
6. Serve on their own or with a drizzle of honey, a dusting of cinnamon and sugar, and or some ice cream. 

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