Pisang goreng or banana fritters are easily one of the widely favoured kuih for the afternoon cup of teh tarik (or other hot beverage) for most Malaysians when they are feeling indulgent. As bananas grow wild in that part of the world, a variety of bananas are also widely cultivated there. The ones normally used for frying are sweet with a hint of sharpness, such as pisang tanduk, pisang nangka and pisang nipah (these names are in Malay), but you can fry the Cavendish bananas available from your supermarkets too. Here's a quick simple recipe for it-
4-5 ripe bananas, sliced in half and/or cut into desired shape
¾ cup rice flour
¼ cup flour
pinch of salt
1½ cup water
Oil for deep frying
Whisk the water into the mixture of both flours and salt until smooth. Heat the oil in a wok or frying pan. Dip the banana slices in the batter and gently slide them into the hot oil, covering them with a generous coating of batter. Fry on both sides until golden, then remove from heat and drain off excess oil before tucking in.
Tip: To test whether the oil is hot enough for frying, pour a drop of the batter into it- if it fizzes up immediately, it is ready. Frying at high enough temperature will ensure your fritters are not soggy and soaked in oil when cooked, but careful not to burn it or yourself!