January 4, 2025
This popular street snack features ripe bananas coated in a thick, extra-crunchy batter—often with a crispy flour "web" around the outside. Pisang Goreng Pontianak stands out for its light yet crispy texture and rich banana flavor. It's an ideal, affordable treat.
| Ingredient | Quantity | Price |
|---|---|---|
| Main Ingredients: | ||
| Ripe bananas (e.g. kepok or saba) | 5–6 medium | $1.20 |
| All-purpose flour | 150g (1¼ cups) | $0.30 |
| Rice flour (for extra crispiness) | 50g (¼ cup) | $0.20 |
| Cornstarch (optional) | 1 tbsp | $0.05 |
| Baking powder | ½ tsp | $0.05 |
| Salt | ¼ tsp | $0.02 |
| Sugar | 1 tbsp (optional) | $0.05 |
| Cold water | ~150 ml (½ cup) | Free |
| Oil (for deep frying) | ~400 ml (reuse ok) | $0.50 |
Prepare Bananas: Peel and cut bananas in half lengthwise or leave whole (based on size). Lightly press them flat with the side of a knife or spoon.
Make the Batter: In a bowl, mix all-purpose flour, rice flour, cornstarch, salt, sugar, and baking powder. Add cold water gradually while stirring until a thick but smooth batter forms (like pancake batter).
Heat the Oil: Heat oil in a deep frying pan over medium-high heat. The oil should be enough to submerge the fritters.
Fry the Bananas: Dip banana pieces fully into the batter. Gently drop into hot oil and fry until golden and crispy (~5–7 minutes). For "rambut kriuk" (crispy flour web), drizzle thin batter into the oil before adding bananas, then wrap the crispy strands around them.
Drain and Serve: Remove and drain on paper towels. Serve hot as-is or with powdered sugar, chocolate drizzle, or cheese (optional toppings not included in budget).
📌 Final Notes:
