Banana Fritter

Banana fritters served inKerala, India
Type	Fritter
Region or state	Southeast Asia and theIndian subcontinent
Main ingredients	Banana orplantain,batter
Media: Banana Fritter

Abanana fritter is afritter made by deep frying batteredbanana orplantain in hotcooking oil. It is a common dish acrossSoutheast Asia andSouth India.

It is commonly found inKerala and is not served with any curry or side dishes.^[1]

Banana fritters are a traditional snack inBrunei, where they are calledcucur pisang.^[1][2] They are similar topisang goreng inIndonesia andMalaysia.Cucur pisang madu, a variant ofcucur pisang made withhoney, are popular as a light afternoon meal (minum petang).^[3]

InKhmer, banana fritters are callednum chek chien (នំចេកចៀន). They are made by dipping flattened bananas in a thick mixture ofrice flour,sesame seeds,egg whites andcoconut milk seasoned withsalt andsugar and deep frying them in hot oil until crispy and golden. The Cambodian banana fritters are more savoury than sweet and are often eaten as asnack withcoconutice cream as a popular accompaniment.^[4] A famous banana fritter shop inCambodia isChek Chean Pises operating since 2000 that has two locations inPhnom Penh – at Mao Tse Tong Boulevard and Kampuchea Krom Boulevard.^[5]

Vazhakkappam orpazham pori (Malayalam:പഴം പൊരി), also known asethakka appam, is a fritter food with ripenedbanana orplantain^[6] andmaida flour. A popular food item inSouth Indian cuisines, especially inKerala, it is generally eaten as abreakfast or a snack.^[6][7] It is called asbalekayi bajji (ಬಾಳೆಕಾಯಿ ಬಜ್ಜಿ) inKannada,vazhakkay bajji inTamil, andaratikaya bajji (అరటికాయ బజ్జి) inTelugu.

Pazham pori is principally made from bananas or plantain. Plantains are slit lengthwise after peeling and is dipped into a batter made from all-purpose flour, salt,turmeric powder and sugar. This is then deep-fried in oil until golden brown.^[8] In the other South Indian states ofKarnataka andTamil Nadu, it is however prepared usingbesan flour.

Pazham pori is served usually along with tea or chai as a snack in the evening. In some restaurants inKerala pazham pori is served along withbeef.^[9]

InIndonesia, banana fritters are commonly known aspisang goreng.^{[10][page needed]} They are often sold bystreet vendors,^[11] In Indonesiapisang goreng are deep fried in ample of cooking oil; they might be coated with batter or not.

Plantain is often used instead of banana. Traditionally, some cultivars of banana such aspisang raja,pisang tanduk andpisang kepok are the most popular kinds of banana used for pisang goreng. These banana cultivars have a mild sweet and sour flavor and firm texture that will not crumble upon being fried.Pisang raja however, has a softer texture and a fragrant aroma.^[12] The banana is oftenbattered and thendeep fried in amplepalm oil. Pisang goreng might be battered or plain deep fried. Thebatter most commonly uses a combination offlour, eitherwheat,rice flour,tapioca orbread crumbs. Several recipes might add coconut milk ormilk and vanilla extract into the batter to add aroma.^[13]Most traditional street vendors will then sell them as is, without any additional ingredients or toppings. However, more upscalecoffee shops, cafes andrestaurants serve more sophisticatedpisang goreng sprinkled withpowdered sugar,cinnamon sugar,cheese,jam,condensed milk,chocolate orvanilla ice cream.

InIndonesia, it is consumed as a snack to accompany tea orcoffee, either in the morning or late afternoon break. Traditionalwarung kopi (local coffee shops) often offerpisang goreng and other snacks, including fritters andkue to accompany coffee or tea.

Banana fritters along other kinds offritters are sold on travelling carts or by street vendors throughout Indonesia.^[11] Other than pisang goreng, various kinds of ingredients are battered and deep fried such astempeh,mendoan,tofu (tahu goreng),oncom,sweet potato,cassava chunk, cassavatapai, tapioca (cireng),vegetables (bakwan) andbreadfruit.^[14]

Every region in Indonesia has developed various recipe forpisang goreng with a variety of different names, ingredients and cooking techniques.^[12] InBali for example,pisang goreng is calledgodoh biu, inWest Java it is calledcau goreng, inJavagedhang goreng, inSibolgapisang rakit and inPontianakpisang kipas.^[15]

Pisang goreng is usually sold together with othergorengan fritters including fried tofu and tempeh. However,Pisang goreng Pontianak are widely popular in Indonesia with certain retail outlets exclusively selling only this type of banana fritters.^[16]

Indonesia has many varieties ofpisang goreng, including:

Pisang goreng kipas orPisang goreng Pontianak

Refers to banana cut in the shape of a fan, battered, and deep fried. The termpisang goreng Pontianak is often used interchangeably withpisang goreng kipas, as both have a similar fan-like shape, but the former is often filled or served withkaya jam.^[12]

Pisang goreng pasir

Literally meaning "sandy fried banana",bread crumbs are added to the batter, resulting in grainy, crispy crumbs on the skin, giving it a similar texture tocroquette.^[12]

Pisang goreng kremes

Javanesepisang goreng kremes is quite similar topisang goreng pasir, but with a different batter composition and a different frying technique. The batter coating is made of rice flour, vanilla extract, and coconut milk, deep fried in an ample of hot cooking oil, creating crispy and crunchykremes granules in the coating, and resulting in a sweet, fragrant aroma.^[12]

Pisang goreng madu

Literally meaning "honey fried banana", honey is added into the batter, and prior to serving honey is drizzled upon the fried banana. The color is rather dark due to the caramelised honey.^[12]

Pisang molen

Derived from Dutch influence in Indonesia,pisang molen literally means "milled banana". Unlike other batter-coated pisang goreng,pisang molen is wrapped around in tape-shaped thin pastrydough prior to frying, creating a crunchy texture on the outside similar to pastry skin, while the banana inside remains moist and soft.^[12]

Pisang cokelat

Often colloquially abbreviated aspiscok, it is a thincrepe skin filled with banana and chocolatesprinkles orchocolate condensed milk, folded and deep fried in a similar fashion to making spring rolls. It is almost identical to theFilipinoturon.

Pisang embal

Kei pisang goreng is similar to other batter-coatedpisang goreng, but usingembal (tapioca or cassava starch) in its batter. It served withsambal.^[17]

Pisang nugget

Small nugget-shaped fried banana. Its texture is akin topisang goreng pasir in that it is coated inbread crumbs, however it is much smaller in size, similar in shape tochicken nuggets.^[18]

Pisang goreng telanjang

Literally meaning "naked fried banana", it is fried without any batter. Salted butter or margarine are added,^[12] and it may be topped with gratedcheddar cheese.Pisang raja andpisang tanduk are the most suitable banana cultivars to be fried without batter.

Pisang goreng Manado

Manado pisang goreng is similar to other batter-coatedpisang goreng, except it is served withsambal roa, a spicy chili paste made of smoked roa fish and fresh chilies.^[12]

• Pisang goreng
• 
  Pisang goreng with paler batter.
• 
  Pisang tanduk goreng without batter.
• 
  Disc-shaped flatpisang goreng.
• 
  Piscok,pisang goreng with chocolate

InMalaysia andSingapore, banana fritters are commonly known in theMalay language aspisang goreng. Other names may includecekodok pisang andjemput-jemput pisang. The style of banana fritters commonly found in these countries is made by deep frying batteredplantain in hotoil.^[19] It is typically consumed as a snack in the morning and afternoon. They are often sold by street vendors,^[20] although it is also offered as a product at storefronts, dining establishments as well as Singapore's hawker centres.^[21]

A dish of banana fritter cooked in thick, spicy fish sause and served with rice is claimed to have been a favourite dish of the former royal family of Myanmar.^[22]

There are numerous fried banana dishes inPhilippines. They are almost always made fromsaba bananas, a nativecooking banana that is widely used inFilipino cuisine.Pritong saging are fried saba bananas (without batter) usually served with sugar or syrup. Bananas cooked with batter are a different dish known asmaruya, which are more commonly made mashed or sliced very thinly and spread into a fan shape. However, the most common Filipino street food dishes made from banana arebanana cue andturon. Banana cue are fried bananas coated with caramelized sugar and served on skewers; whileturon is a type of fried dessertlumpia unique to the Philippines and is cooked in a crepe wrapper.

Kluai khaek (Thai:กล้วยแขก,pronounced[klûa̯jkʰɛ̀ːk]), sometimes calledkluai thot (กล้วยทอด,[klûa̯jtʰɔ̂ːt]), is a popularThai street snack.Kluai khaek is made from fried, floured banana commonly topped with white sesame.

For the wordkluai in Thai means "banana" andkhaek literally means "guest" and is a colloquialism used for Indians, Muslims or Hindus. Assumed that the reason it was called, probably because it was adapted from the recipe of those people.

At present, it can be considered as street food that is easily found in general street stalls. Often sold with other types of snacks that have similar characteristics, such askhanom khai nok kratha,khao mao thot, fried taro, etc.

An area famous forkluai khaek inBangkok is aroundLan Luang Intersection to Chakkraphatdi Phong Intersection, where it is referred to asNang Loeng in thePom Prap Sattru Phai District. Here, there are manykluai khaek shops. The sellers will dress with aprons different colours vary according to each shop. They will carry banana bag, walk down the street and sell to those who drive through the streets and intersections in this area. In February 2018,Bangkok Metropolitan Administration (BMA) has banned this type of trade from being sold on the streets.^[23][24]

InSuriname, this snack is also known asbakabana (meaning fried banana inSurinamese).^[25]

InVietnamese, banana fritters are calledchuối chiên. They are based on the French dessertbanana flambée. After deep frying, Vietnamese banana fritters are drizzled withrum orrice wine and ignited to further crisp them.^[26]

• Banana cue, Filipino version of fried bananas
• Fried plantain,African version of fried bananas
• List of banana dishes
• Banana chips

• South Indian cuisine
• Kerala cuisine
• Plantain dishes
• Banana dishes
• Cambodian cuisine
• Indonesian snack foods
• Malaysian snack foods
• Bruneian cuisine
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• Singaporean cuisine
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• Fruit desserts
• Malay cuisine
• Malay words and phrases
• Vegetarian dishes of Indonesia
• Street food in Indonesia
• Burmese desserts and snacks
• Fritters
• Indian snack foods
• Vegetarian dishes of India
• Street food in India

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