b'Pisang Goreng (Banana Fritters) by Joyee P | MalaysiaWhy is it special?Banana Fritters, or Pisang Goreng (pronounced pee-sung goh-reng), hold a special place in my heart. A crispy-on-the-outside, sweet-on-the-inside delight, it evokes fond memories of my childhood, particularly those spent amidst lively family and friends gatherings and exciting night market explorations. Sharing Pisang Goreng with loved ones at gatherings has become a symbol of togetherness.Ingredients120g rice flour30g all-purpose flour1 teaspoon baking powder1.5 tablespoons white sugarteaspoon salt180ml cold water4 medium cooking bananas (or 2 large plantains) 500ml vegetable oil (enough oil to deep fry) Method1. Prepare the Pisang Goreng batter by mixing rice flour, all-purpose flour, baking powder, sugar, and salt in amedium bowl. Slowly add cold water and mix together until you get a smooth consistency with no lumps.2. Peel and slice the bananas in half (or slice the plantains into 5-6 pieces diagonally). Drop the banana slicesinto the batter and set aside for about 5 minutes before frying.3. Heat the oil in a deep-frying pan or a deep saucepan on medium-high heat. Ensure there is enough oil sothat the bananas will not stick to the base; otherwise, your batter may pull away from the banana when youturn it over.4. To check if the oil is hot enough, dip a dry wooden utensil in it, and if you see lots of tiny bubblesimmediately hugging the utensil, it is hot enough.5. Fry the bananas until they are a golden-brown colour, turning them over halfway, for about 11.5 minuteson each side. Deep fry in batches to avoid a drop in oil temperature.6. Transfer the cooked banana fritters onto kitchen paper towels to absorb any excess oil. For the best flavour,serve warm.56'