Go Bananas Fritters

Go Bananas Fritters is a special Asian dish common in Malaysia, Singapore, the Philippines, Thailand, and Indonesia. Pisang Raja, known as the Banana King, is the ideal variety for this recipe due to its beautifully golden yellow interior. Alternatively, Pisang Abu can be used if Pisang Raja is unavailable.

As a child, I fondly remember enjoying go banana fritters. With bananas being abundantly produced and available year-round in many varieties, each with its unique taste, this snack holds a special place in my memories.

While working at a creche in Sao Paulo, I prepared this quick and healthy snack for the kids using plentiful bananas, opting for a lighter batter over the usual flour-loaded sugary options.

You may occasionally find these bananas at Asian grocery stores, although in regions such as Europe, the United States, and the U.K., they might be scarcer.

The secret to these fritters is mastering a crispy yet tender batter. Unlike traditional deep frying, this recipe calls for searing the batter in a skillet with a minimal amount of oil, though deep frying remains an option.

When seared, the batter becomes delightfully crispy while the banana inside remains moist and tender, making for a truly irresistible treat.

How To Make Crispy Batter: There are several methods to achieve a crispy base: use ice-cold water, substitute with chickpea flour (which will change the flavor slightly), use cold sparkling water, incorporate baking soda or yoghurt and let the batter rise a bit, or refrigerate the batter for an hour. Each method helps to minimize oil absorption.