Goreng Pisang (Fried Bananas)

A favourite tea-time snack for the family.  The secret to get a crispy and crunchy crust lies in the ingredients.  I must admit that I have tried several recipes and the crusts were not to my liking.  After experimenting a bit, I managed to get the proper crispiness and crunchiness this time.  Deep-frying them at a high temperature also plays an important role as this will minimise oil absorption.

Ingredients (serves 2):
10 medium-sized unripe bananas
150 g plain flour
100 g rice flour
50 g cornflour
1 tsp sugar
1 tsp salt
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
350 ml mineral water
1 tbsp air kapur sirih (lime stone water) - check here on how to prepare
oil for deep-frying

Method:
In a mixing bowl, add flour, rice flour, cornflour, sugar, salt, baking powder and bicarbonate of soda. Add mineral water a little at a time and whisk together until no lumps can be seen.  Lastly, add in air kapur sirih and mix well.  Store in the fridge for about one hour.

Peel bananas and cut into two.  Then, slice into two lengthwise 3/4 way.

In a wok, heat cooking oil to a high temperature of about 185° C.  Dip banana pieces into batter (3 or 4 at a time) and add to wok.  Deep-fry until golden brown and quickly remove to a tray which is lined with kitchen paper.

Serve hot with a good mug of teh tarik or kopi.

Extra Tip:
If you have leftover batter, just store in an air-tight container in the fridge for a few days.

Bon Appetit!