3 IMPORTANT Tips for Crispy Banana Fritters | Fried Bananas AKA Goreng Pisang Recipe
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- Опубликовано: 1 окт 2022
- These delicious banana fritters have a crunchy outside and a creamy, sweet inside. The recipe is easy, but there are 3 important areas that can improve or ruin your banana fritters, such as the type of flour coating, ripeness of the banana, as well as the frying temperature.
I'm confident that this Goreng Pisang recipe video will guide you in making perfect banana fritters on your very first try. Enjoy!
INGREDIENTS:
- rice flour [100 g]
- all purpose wheat flour [50 g]
- baking powder [1/2 tsp]
- pinch of salt
- fine caster sugar [20 g]
- vegetable oil [15 g]
- very cold water [150 - 170 ml]
- vegetable oil for deep-frying [enough to fully cover the banana]
- 3 bananas
If you have no food thermometer yet, I highly suggest that you get one, as it makes life in the kitchen easier. Please find my corresponding Amazon affiliate-link below:
amzn.to/3P2KZ06
You would rather like to bake, instead of deep-frying? Try these recipes:
- Amazing Sponge Cake from Australia
• An Amazing Sponge Cake...
- A Caramelized Cheesecake from Spain
• Learn the Burned Chees...
Bon appétit!
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Inspired by: Binging with Babish, Food Wishes, Best Ever Food Review Show, Mark Wiens 
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Great Vid, I liked how you explored different banana ripeness and flours.
I had actually also scripted and recorded why I think the choice is important, but hadn't proper video footage to implement the text.
Hence, I would like to do it here:
1. On Bananas:
Some will tell you to use unripe bananas, because the frying process will ripen them, which I can't confirm, as I ended up with bitter Goreng Pisang too often.
Overly ripe ones will get super mushy while frying, and most certainly will start to release a sweet juice, which will run out into the hot oil and create a big mess. Needless to say, that the banana itself won’t taste as good as it used to before, after all the sweet liquid runs out and only a mushy paste remains.
2. On Flour Types:
I didn't try all ratios possible, but noticed that the coating which consisted almost exclusively of rice flour, turned out a bit too hard. Not hard in a nice, crispy sense, but rather in a dried and unenjoyably hard bread sense. Whereas the coating that was mostly made of wheat flour, well, they had a more soft donut-like texture, which doesn’t really crisp up and turn soft rather quickly.
@@UnitedCuisines Sounds like you need more B roll so you can talk more. I think that's what it's called? Just filler video to talk over. Cut less or have a part that is sexy food porn to talk over like slow mo frying etc... Hope that helps.
That looks and /sounds/ so good!
nice
Utter perfection, i tried without the starch and the dough wouldnt stickwhen frying . Now its perfect, so much detail, i think you must be German or Swiss! Merci
Happy to hear that the video helped 🤗
I would definitely try this, you could also melt some chocolate and dip it in hot chocolate. (everyone agrees on this idea with the exception of my heart arteries) + I just wanted to tell you how much I enjoyed this intro, which included a recorded clip from a street vendor. It was very seamlessly integrated and made it look very professional (from my POV this was deffinetly your best intro on videos you made so far so keep going you are on a good path.
Yes, melted chocolate is always a good idea 🙂
And thank you so much for your feedback on the intro! I in general would like to incorporate a bit more short vlog type content of tasty food that I try outside, but am a bit uncomfortable filming in public🙄
use green banana better
Green banana is too bitter for me 😳
Try using sparkling water instead of just normal water