Eating crunchy and light fritters is one of the joys of life. Back in Malaysia, we come across a hawker in Penang who sells the crunchiest and lightest banana and sweet potato fritters.
He sells chempedak when in season, too.
The secret to the crunch is that he fries the banana or chempedak or whatever, twice! There is more to it, though.
I try to recreate it and it is really crunchy. But I cannot vouch that it has the same texture. However, it is good enough for me. Lighter than most batters that I have come across.
In the instruction video, you will notice that the fritters sound so crunchy when I pick them up on the plate.
If you like your ‘pisang goreng’ ( fried banana fritters) be light and crunchy, this is the one for you.
Here we learn to create:
- The perfect batter for the right crunch,
- The frying method to give it the lightness.
The secret>>>is>>Check out the video.
And as an added bonus, there is this palm sugar sauce to go with it to make it feel a bit more luxurious.
Do try the recipe and share a photo of your fritters.
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Please visit these pages should you need the ingredients or equipment.
How To Get The Crunchiest Fritters for Banana and Sweet Potato
- Deep pan for deep frying, or a wok
- Metal sieve
- Heat proof bowl
- Kitchen towels
- A Whisk
- 100 g plain flour
- 100 g corn flour
- 1 tsp Baking powder
- 1/4 tsp Bicarbonate of soda
- 1/4 tsp Vinegar or lemon juice
- 1 tsp Salt, or to taste
- 280 ml Water
Food to be battered
- 3 pcs Ripe but firm banana Pisang raja if you can get it.
- 2 pcs Medium sweet potato
Palm sugar sauce
- 200 g palm sugar
- 150 ml water
- Mix all the dry ingredients in a bowl.
- Make a hole in the centre.
- Pour some water into the centre.
- Use the whisk to slowly incorporate the flour to the centre.
- Add more water and mix it.
- Add more water to the mixture to get a batter that coats the back of the spoon.
- It will be about 260 to 280 ml of water. Mix well and set aside
Prepare the Banana, etc
- Peel the sweet potato and cut into 1cm slices
- Peel the bananas and cut into 1 or 2 pieces each and split into half if desired
- Set aside.
- Pour the cooking oil into a deep pan or wok.
- While the oil is heating, pour the vinegar into the batter and mix well.
- Bring the oil to about 170C. You can test this by putting a chopstick or wooden skewer and there are some bubbles. Or use a kitchen paper.
- Dip the banana or sweet potato into the batter and fry until it is lightly coloured.
- Remove and set aside.
- Refresh the oil by removing the bits. Add more oil if required.
- Heat the oil to high heat.
- Repeat the frying process by dipping the banana again and frying it.
- Remove when it is golden brown.
- Drain and leave on kitchen towels to absorb the excess oil.
- Plate up and serve with the syrup.
Palm sugar syrup
- Boil the sugar and water together until dissolve.
- Simmer until the syrup until bubbly and slightly thick.
- Cool and serve.