Flores-style pisang goreng is Indonesian fried banana: ripe, firm bananas coated in a lightly sweet batter and fried until crisp and golden. There is no single fixed Flores recipe, but rice flour and coconut milk make a delicate, crunchy coating that complements the fruit without hiding its flavor.
Ingredients
- 6 firm-ripe kepok bananas, about 1⅓ lb (600 g) peeled; or use firm ripe plantains
- ¾ cup (95 g) all-purpose flour
- ½ cup (80 g) rice flour
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) fine salt
- ⅔ cup (160 ml) unsweetened coconut milk
- 2 tablespoons (30 ml) cold water, plus up to 2 tablespoons (30 ml) more if needed
- About 4 cups (950 ml) neutral frying oil, such as canola or peanut oil; use enough for a depth of 1½ inches (4 cm) in the pan
Instructions
- Prepare the bananas. Peel the bananas and cut each in half lengthwise, making 12 long pieces. If using larger plantains, cut them into manageable pieces about 3 to 4 inches (8 to 10 cm) long. Pat the pieces dry with a clean towel; surface moisture can make the batter slide off. Set a wire rack over a tray or line a plate with paper towels for draining.
- Mix the batter. In a medium bowl, whisk together the all-purpose flour, rice flour, sugar, baking powder, and salt. Pour in the coconut milk and 2 tablespoons (30 ml) cold water. Whisk just until no dry pockets remain. The batter should be thick enough to cling to a banana but still fall from a spoon in a slow ribbon. If it is too thick to coat, whisk in the remaining water a little at a time. A few small lumps are fine; avoid beating it until stretchy.
- Heat the oil. Pour the oil into a deep, heavy saucepan or Dutch oven, keeping the pan no more than halfway full. Heat over medium to medium-high heat until it reaches 350°F (175°C), about 10 minutes, using a thermometer if available. If you do not have one, drop in a small dab of batter: it should bubble steadily and rise to the surface without turning dark immediately. Reduce the heat if it browns at once, and wait a little longer if it sinks without bubbling.
- Coat and fry in batches. Dip four banana pieces into the batter, turning to coat them fully and letting excess drip back into the bowl. Carefully lower them into the oil one at a time, keeping your hands close to the surface and away from splashes. Fry for about 4 to 5 minutes, turning once, until the coating is crisp and evenly golden. Do not crowd the pan; too many pieces at once can cool the oil and leave the batter greasy. Repeat with the remaining bananas in two more batches, allowing the oil to return to temperature between batches.
- Drain and serve. Lift each piece out with a slotted spoon or spider and let excess oil drip over the pot. Transfer to the rack or paper towels and leave for about 2 minutes so the coating firms up. Serve while warm and crisp. The recipe makes 12 pieces, usually three per person.
Tips
- Choose fruit that is ripe but still sturdy. The peel should be yellow, perhaps with a few brown marks, and the flesh should hold its shape when cut. Very soft, heavily spotted bananas can collapse in the batter and release extra moisture. Kepok bananas are a common Indonesian cooking banana, but they may be difficult to find outside Southeast Asian groceries. Firm ripe plantains work well; they are larger and starchier, so cut them into shorter pieces and expect a slightly denser center.
- Keep the batter cool and mix it lightly. Coconut milk straight from the refrigerator is useful, though it does not need to be ice cold. Overmixing develops gluten in the wheat flour and can make the shell chewy. If you prepare the batter ahead, cover and refrigerate it for up to an hour, then stir gently before dipping; add a teaspoon of water if it has thickened.
- Watch the oil temperature, not only the color. If the oil is too cool, the coating absorbs oil before it sets; if it is too hot, the outside can darken before the banana warms through. Fry in small batches and give the oil a moment to recover. Use a deep pan, lower pieces gently, and keep water away from hot oil.
- For a gluten-free option, replace the wheat flour. Use ¾ cup (90 g) more rice flour instead of all-purpose flour. The shell will be more delicate and crisp, with less of the tender, bready quality that wheat flour adds. Check that the baking powder is labeled gluten-free if that matters to your cooking needs.
Serving Suggestions
Serve these bananas soon after frying, when the contrast between the crisp outside and soft fruit is at its best. They are a popular kind of Indonesian snack and can be offered as an afternoon bite with unsweetened tea or coffee. For a simple presentation, arrange the pieces on a platter and let everyone take them while warm; a little flaky salt can make the sweetness stand out.
For a more substantial dessert, add a small scoop of vanilla or coconut ice cream, or spoon over a little palm sugar syrup. Freshly grated coconut is another fitting topping if you enjoy its texture. Keep additions modest: the banana and its crisp coating are the main event, and a heavy sauce can soften the crust quickly. If serving a group, fry in batches and bring each batch to the table rather than stacking the hot pieces in a covered bowl, where steam will soften them.
Variations
Use a touch of rice flour for extra crunch. This recipe already balances rice and wheat flour, but you can shift the ratio to ¾ cup (120 g) rice flour and ½ cup (65 g) all-purpose flour for a thinner, crisper shell. The batter may need a little less water, so add it gradually. Using all rice flour, as described in the gluten-free tip, makes a more brittle coating that should be handled gently.
Add a warm spice. Whisk ¼ teaspoon (about 0.5 g) ground cinnamon into the dry ingredients for a gentle aromatic note. This is an optional variation rather than a claim about a single traditional Flores seasoning. A small pinch of ground nutmeg also works, but too much spice can cover the mellow fruit and coconut flavor.
Try a thinner, less sweet coating. Reduce the sugar to 1 tablespoon (12 g) and add 1 tablespoon (8 g) more rice flour. The bananas will taste less dessert-like, and the batter will brown a little less quickly. This version is especially good alongside coffee or when you plan to serve the fritters with a sweet dip.
Use plantains for a firmer bite. Plantains are usually less sweet and more starchy than ripe kepok bananas, so let them become yellow with dark spots before frying, while still firm enough to slice cleanly. Their pieces can be thicker than small bananas; check that the batter is golden and the center has softened before taking them out. Do not use green plantains for this recipe unless you want a notably starchy, less-sweet result.
Storage and Reheating
These fritters are best eaten freshly fried because moisture gradually softens the coating. If you have leftovers, let them cool until they stop steaming, then refrigerate them in a covered container within 2 hours of cooking. They keep for up to 3 days refrigerated, although the texture will not be as crisp as when fresh. Do not leave cooked bananas at room temperature for more than 2 hours.
To reheat, arrange the pieces in one layer in an air fryer at 350°F (175°C) for about 3 to 5 minutes, or on a rack in a 375°F (190°C) oven for roughly 6 to 8 minutes, turning once if needed. Check that they are hot throughout, then serve promptly. A microwave warms them but makes the coating soft, so use it only when crispness is not important. Avoid storing them while warm in a sealed container, since trapped steam encourages sogginess. Freezing is possible for up to 1 month, but the banana can become softer after thawing; reheat from frozen in an oven or air fryer rather than thawing on the counter.
Frequently Asked Questions
What kind of banana is best for pisang goreng?
Kepok bananas are a good choice when available because they are firm cooking bananas that hold their shape in hot oil. Outside Indonesia, use a ripe but firm plantain or a sturdy, not overripe banana. Very soft dessert bananas are more likely to break apart or make the coating damp.
Can I make the batter without coconut milk?
Yes. Substitute ⅔ cup (160 ml) cold water or unsweetened dairy milk for the coconut milk, then adjust with the additional water only if necessary. Water gives a lighter, less rich batter, while dairy milk makes it somewhat fuller in flavor. Coconut milk contributes a gentle coconut aroma but is not required for the batter to work.
Why did my batter fall off the bananas?
Wet fruit, batter that is too thin, or oil that is not hot enough can all make the coating slip. Pat the peeled pieces dry, check that the batter clings in a layer, and make sure the oil is around 350°F (175°C) before frying. Lower each coated piece carefully instead of dropping it from a height, which can knock the batter loose.
Can I fry these without a thermometer?
Yes, though a thermometer makes it easier to keep the oil steady. Test with a small drop of batter: it should sizzle at once and float, but take a little time to color. If it turns brown almost immediately, the oil is too hot; if it barely bubbles and stays submerged, it is too cool. Adjust the burner and test again before frying a full batch.
Can I prepare the bananas or batter ahead?
You can mix the batter up to an hour ahead and keep it covered in the refrigerator, then stir it gently before use. Peel and cut the bananas shortly before frying, since cut fruit can discolor and release moisture while it sits. For the best texture, fry close to serving time rather than coating the bananas in advance.
Is this a traditional Flores recipe?
Pisang goreng is enjoyed in many parts of Indonesia, and recipes differ by household, locality, banana variety, and batter ingredients. This version takes a Flores-inspired approach with cooking bananas and coconut milk, but it is not presented as the one definitive regional formula. Using a locally available firm banana is a practical way to make the snack in another country.
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