Thai Fried Bananas (Goreng Pisang) Recipe

Total: 22 mins
Prep: 12 mins
Cook: 10 mins
Yield: 4 to 5 servings

78 ratings

Nutritional Guidelines (per serving)
631	Calories
41g	Fat
55g	Carbs
10g	Protein

Nutrition Facts
Servings: 4 to 5 servings
Amount per serving
Calories	631
% Daily Value*
Total Fat 41g	53%
Saturated Fat 6g	32%
Cholesterol 181mg	60%
Sodium 449mg	20%
Total Carbohydrate 55g	20%
Dietary Fiber 4g	13%
Protein 10g
Calcium 85mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fried bananas are a popular dessert and snack food in Thailand and throughout Southeast Asia. The dish is more often known as goreng pisang in Malaysia, Indonesia, Singapore, and surrounding countries.

It's difficult to make fried bananas as good as those sold by street-food vendors in Thailand and elsewhere. That said, this recipe is as close as it can get and gets rave reviews from Thai and Singaporean taste testers. It can be served with coconut ice cream, but vanilla ice cream works too, or just enjoy them hot from the pan.

This recipe is a great way to use up old bananas and kids love this treat.

For frying: 3/4 cup sunflower oil (or other neutral oil)
2 to 4 regular bananas (older ones work well, or 6 to 8 mini sweet bananas)
1/4 cup all-purpose flour
1/2 cup rice flour (available in the baking aisle)
1/4 cup cornstarch
1/4 teaspoon salt
3 tablespoons dry shredded unsweetened coconut (baking type)
1/3 cup cold water
1/3 teaspoon baking soda
1 large egg
Few drops vanilla

Gather the ingredients.

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Place oil to a depth of 3/4 to 1-inch into a small skillet or wok and heat.

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Meanwhile, prepare the bananas by peeling and slicing them in half. Then slice each section in half again, but lengthwise this time.

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In a medium mixing bowl, place all-purpose flour, 1/4 cup of rice flour, cornstarch, salt, and 2 tablespoons of the shredded coconut and stir to combine.

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In a measuring cup, mix together cold water with baking soda and pour into bowl with flour mixture.

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Add the egg and the vanilla. Stir well to create a smooth batter.

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Place remaining 1/3 cup rice flour in a separate, dry bowl and add remaining one tablespoon shredded coconut. Mix well and set next to the batter.

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Dip banana pieces first in the batter, then gently dredge them in the rice flour-coconut mixture. This last step helps firm up the batter and is the secret to creating a crisp (rather than soggy) coating. Your bananas are now ready for frying.

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Make sure the oil is hot by testing with a breadcrumb. If it sizzles and cooks within a few seconds, the oil is hot enough for frying.

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Carefully place coated bananas in the hot oil. Fry approximately 1 minute per side, or until batter puffs up slightly and turns light- to medium-golden brown. Remove from heat and drain on paper towel.

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Serve your fried bananas as soon as possible as is or with a side of coconut or vanilla ice cream on the side. For a fancier presentation, place them on a serving platter and sprinkle with confectioners' sugar.

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