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Recipe Detail Page
Pisang Goreng
Winter 2023
There’s no standing time for the batter, so this snack comes together in a snap. The additions of panko bread crumbs and roasted sesame seeds borrow from Japanese cuisine while giving back in flavour and crunch.
Makes approximately 12 pieces. Serves 2 to 3 as a snack
1/2 cup (125 mL) rice flour
1/4 cup (60 mL) all-purpose flour
1 tbsp (15 mL) sugar
2 tbsp (30 mL) roasted Japanese sesame seeds
Pinch sea salt
Approximately 3/4 cup (175 mL) cold soda water
1/2 cup (125 mL) panko bread crumbs
Vegetable oil for shallow frying, approximately 1/2 cup (125 mL)
1 large, very ripe plantain, sliced on the bias into 3/4-inch- (2-cm-) thick slices
Icing sugar for garnish
1. In a medium bowl, whisk together rice flour, all-purpose flour, sugar, sesame seeds and salt, then stream in soda water until batter is runny and smooth. Start with 1/2 cup (125 mL) soda water and add more as needed.
2. Lay panko on a small plate.
3. Line a large plate with paper towel and set aside.
4. Add oil to a heavy nonstick skillet, such as a cast-iron pan, and heat over medium until oil is about 340°F (171°C).
5. Working in batches, dip slices of plantain in batter and then dip one side into panko. Fry four pieces at a time until golden on bottom side, about 2 minutes, then flip and fry until golden on second side, about 2 minutes more. Remove from oil and drain on paper towel. When all slices are fried, drained and slightly cool, sprinkle with icing sugar and serve.
Makes approximately 12 pieces. Serves 2 to 3 as a snack
