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Pisang Goreng

Pisang Goreng

Winter 2023

By: Amy Rosen

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

What to Serve

  1. Four Roses Bourbon
    750 ml bottle


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