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Indonesian style for this fried banana is basically bananas coated with batter and deep-fried in hot oil. Once deep-fried, the batter turns crispy, while the banana is of course, sweet and tender. I suggest to NOT using bananas that you find in regular grocery stores in USA. Those bananas will not be good as they turn mushy after deep fried. Use Saba bananas (you can find them in Asian grocery stores) or plaintains. I use plaintains most of the time for this recipe because they are easier to get in the area where I live. You must wait until the plantains are really ripe. This means the skins should be dark yellow and have dark/black spots. The darker the better because they become sweeter and when you fry them, they will get caramelized. If you must use bananas from regular grocery store because you can't find either plaintain or saba bananas, that would be fine, just don't use the very ripe ones.
View original recipe on cookpad.comHeat enough oil in a pot for deep frying, make sure there are at least 2 inches of oil, preferably 3 inches.
While waiting the oil heats up, peel the bananas. Cut into 3 slices then cut each slice into 2 lengthwise slices, then cubes them. You can cut in the way whatever you like though.
Whisk together all the batter ingredients in a mixing bowl. The texture should be thicker than crepes batter but thinner than pancake batter. So adjust how much water you use. Add more water if the batter seems too thick.
Once the oil is hot, coat the bananas with batter and deep-fry until golden brown and crispy, about 3-4 minutes.
Remove bananas from the oil and drain on a wire rack to remove excess oil. This fried banana is best when served immediately or if there is some left over, you can store them in the fridge and when you want to eat them, reheat in an air fryer in 400°F for a few minutes until they get crispy again.
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