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 
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.  
Heat oil in a small pot – aim for about 5cm depth.  
Cut the bananas on the bias, each into about 4-5 pieces.  
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.  
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.  
Serve on their own or with a drizzle of honey, a dusting of cinnamon and sugar, and or some ice cream. 

LISTEN ABOVE 

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. &nbsp;
Serves 4 &nbsp;
&nbsp;
Ingredients&nbsp;
<ul>
<li>1/3 cup rice flour &nbsp;</li>
<li>2 tbsps tapioca flour or cornflour &nbsp;</li>
<li>¼ tsp baking powder &nbsp;</li>
<li>2 tsp palm sugar or brown sugar &nbsp;</li>
<li>¼ tsp salt &nbsp;</li>
<li>½ cup water &nbsp;</li>
<li>Oil for frying &nbsp;</li>
<li>3 bananas &nbsp;</li>
<li>Honey, ice cream, cinnamon, sugar, etc to serve &nbsp;</li>
</ul>
&nbsp;
Method&nbsp;
<ol>
<li>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. &nbsp;</li>
<li>Heat oil in a small pot – aim for about 5cm depth. &nbsp;</li>
<li>Cut the bananas on the bias, each into about 4-5 pieces. &nbsp;</li>
<li>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. &nbsp;</li>
<li>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. &nbsp;</li>
<li>Serve on their own or with a drizzle of honey, a dusting of cinnamon and sugar, and or some ice cream.&nbsp;</li>
</ol>
LISTEN ABOVE&nbsp;

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Saturday Morning with Jack Tame

Nici Wickes: Banana Fritters

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/33abeade-43b4-4819-bbf7-b452017149c2/transcript