How To Make Crispy Batter

Use Ice-Cold Water

I used ice-cold water to make the batter crispy and crunchy. Some people even leave the batter in the fridge for an hour before using. I tried this and it worked just as well as using ice-cold water. So, use this method only if you can spare the additional 1-hour of leaving the batter in the fridge.
A friend suggested using cold sparkling mineral water or soda water for crispness. This worked just fine and the 'sparkling bubbles' will help to minimize oil absorption. Hence, a less oily banana fritter.

Use Corn Starch or Corn Flour

Corn starch or corn flour will also give a crunchy and crispy batter. (I have included corn flour in this recipe).

Fry at High Temperature

Another tip is to make sure the frying oil is hot; reaching temperature of 325 °F (185 °C) before you start to deep fry. This will also minimize oil absorption when deep frying banana fritters, hence reducing fat and calories to a lower level.

Use New Cooking Oil

When possible, use new clean cooking oil. When you fry the banana fritters, chances are there will be some left over batters. Remove them as these will burn and give out a burnt flavor to the oil, which will taint your banana fritters.

Similar-sized Banana

Whenever possible cut them into similar-size pieces. This way, they will fry at similar rate.

Do Not Fry too Many at Any One Time

For a crispy batter, the banana fritter needs to be submerged and surrounded by hot cooking oil. Hence, do not fry too many bananas at any one time. This will also reduce the chances of a soggy and greasy banana fritter.

Leave it in the Oven

If you don't intend to eat the banana fritter immediately, then keep it in the oven that is heated up to 200°F. This will keep them crisp.

Will Adding Egg Yolk make the Batter Crispy?

One of the readers suggested egg yolk. I tried this with one medium sized egg, but it makes the batter thicker and heavier. It does not coat the banana evenly and the batter was soggy. Hence, I do not recommend egg yolk if you want a crispy batter.

Recipe for Banana Fritters or Pisang Goreng

There are many versions of banana fritter batter recipes. Some version even use desiccated coconut. Our traditional Malaysian recipe uses only rice flour and a pinch of kapur (slaked lime) to make it crunchy and crispy. As kapur may not be easily available, I have not included this ingredient in this recipe.
For this article, I have instead adapted a recipe from Amy Beh, a prominent Malaysian celebrity chef. However, I have reduced the water slightly, as I prefer a slightly thicker batter. But do not make it too thick as it will take more time to cook and the banana will not taste moist and juicy.
Enjoy!

Malaysian Banana Fritters Recipe

Prep time: 10 min

Cook time: 15 min

Ready in: 25 min

Yields: Serves four people

Pisang Raja that I used for this banana fritters came from our garden

Source: greatstuff

Ingredients for Banana Fritters

• 4-6 Ripe Bananas, Peel and slice in half
• 1/2 cup Self raising Flour
• 1/4 cup Corn Flour
• 1 tablespoon Rice Flour
• 1/2 teaspoon Baking Powder
• A pinch of salt
• 3.04 fl oz (90ml) Ice Cold Water
• 1.5 tablespoon Cooking Oil, (to add to batter)
• Cooking oil, (for deep frying)

Bananas to be peeled and slice in halves. Personally I like banana fritters that are serve this way.

Source: greatstuff

Place the slice banana in the batter and leave for about 5minutes before frying. This is to give time for the baking powder to do 'its thing' and gives you a crispy banana fritter

Source: greatstuff

Instructions for Banana Fritters

1. Mix together the self raising flour, corn flour, rice flour, and salt. Slowly add in the ice-cold water and whisk until you get a smooth consistency with no lumps. Best to add water slowly and monitor the consistency, adding more water if required. The batter should not be too runny and not too thick.
2. Peel and then slice the banana in half, lengthwise (see photo)Then add to batter. Leave it for about five minutes before frying.
3. Heat oil in a frying pan or wok
4. When oil temperature reaches 325 °F (185 °C) deep fry the well coated bananas until they are golden yellow. Fry about 3-4 pieces at a time. If you overload, chances are the oil temperature will drop.
5. Place the cook banana fritters on paper towels, to absorb any excess oil, before serving.
6. NOTE: Be careful when frying as you do not want the hot oil to splash.

How to Serve Banana Fritters

In Malaysia, banana fritters are normally sold by street vendors and most people, including myself, will just buy from these vendors and eat it straight, while driving!!
But if you have them in restaurants or hotels, this simple, poor man's food will be given a special status with more appetizing presentations. So you will get them served with:

• syrup or honey
• ice-cream (only vanilla flavored. Other flavors will not be suitable)
• caramel
• chocolate syrup
• dusted with a little icing sugar
• dusted with a little cinnamon
• whip cream

People from southern part of Malaysia has a special way of eating these banana fritters. They have it with sweet soy sauce! It sounds odd, but it does taste nice. Try it!

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Judul: How To Make Crispy Batter
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