How can anything deep-fried not taste good? Local pisang goreng is crispy on the outside with insides that are slightly soft yet still firm. It also should not be too oily… lovely.
"My favourite tea-time snack!"
10-12 bananas (pisang raja is best but abu also gives you a sweet firmness)
1 liter oil (enough to deep fry)
1 cup plain flour
½ cup rice flour
½ cup breadcrumbs
1 ½ cup cold water
1 Tbs sugar
Pinch of salt
Mix all the batter ingredients with a whisk and let it rest for 15 minutes in the fridge. Make sure it's not too runny. You can adjust it by adding a little more flour or water.
Heat oil in the wok
Cut bananas length-wise in half and add to batter. Make sure everything is well coated.
Deep-fry bananas until golden brown and crispy.