pisang goreng(indonesian/malay mashed banana fritters)

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 4 tablespoon of regular flour
• 2 and a 1/2 tablespoons of rice flour
• 1/2 teaspoon of baking powder
• a pinch of salt
• 4 ripe bananas
• 2 teaspoons of sugar
• Oil to fry(1 to 1 and 1/2 cup)
• 1 cup of melted jaggery syrup(this can be store-bought as well but I find most of these tend to have a slight bitterness to them)

Instructions

1. 1

   In a bowl, combine flour(4 tbs), rice flour(2 tablespoons), salt(a pinch), baking powder(1/2 tsp)and set aside.

2. 2

   Peel the bananas(4 ripe bananas), slice them into smaller pieces, place them in a bowl.

3. 3

   Add the sugar(2 tsp)to the sliced bananas.

4. 4

   Smash the bananas with the sugar until the sugar dissolves and you have a pulp.

5. 5

   Add the flour mix to the mashed bananas.

6. 6

   Combine well, the banana fritter batter should be lumpy.

7. 7

   Cover and let it rest for 3-5 minutes.

8. 8

   HOW TO FRY THE PISANG GORENG.

9. 9

   Pour enough oil into a pan to fry the banana fritters(Pisang Goreng batter) this would be 1 or 1 and 1/2 cup of oil, depending on the size of the frying pan you use.

10. 10

    Let the oil reach low-medium heat, add a small piece of the fritter batter to check on the correct heat.

11. 11

    Once the piece of the batter fries and floats to the surface of the oil, you've reached the correct temperature to fry the banana fritters.

12. 12

    It's important that you maintain this heat by regulating the temperature and not letting the oil reach a smoking point.

13. 13

    Once you have the correct oil temperature, drop 2 or 3 teaspoons of the batter into the oil and let it fry over low-medium heat for 3-4 minutes until they turn golden brown.

14. 14

    Make sure to flip them for an even fry on all sides.

15. 15

    When the banana fritter puffs up, use a slotted spoon to drain all excess oil and place them over paper towels.

16. 16

    While they are still warm drop them into the jaggery syrup to soak in the syrup and make them sweeter.