Banana fritters (Goreng pisang)

from Be Inspired – A Month of Malaysian: Inspired by Simon Goh (page 60) by Roberta Muir and Simon Goh

potato starch
banana
vegetable oil

2 types of banana. Normal plus Lady Fingers (Brown skin bananas were more tasty than the lady fingers)

2 sauces. Rice Malt and Canadian Maple (Rice Malt was a better match to the batter than Maple Syrup. However, I found the batter too heavy)

No sugar

Centre is Coconut vanilla yogurt

Thoughts

I would do a rice flour (tempura) batter next time. Makings of an excellent dessert. Mrs B loved it.

That was the first time I used the wok as a deep fryer. (I have a small Breville deep fryer). The wok only needed 750ml of oil, and the deep fryer about 4L. The wok is easier to clean, although it doesn’t have the temperature gage. I used a meat probe and waited until the temperature was 190C (not long). I should invest in one of those that attach to the side of the wok.