Indonesian Banana Fritter

Author Notes

I, as an Indonesian, don’t use measuring cup and scale. I just “feel”. The batter contains all purpose flour, water, sugar, salt, baking powder/soda, and egg. What you want is a “paint” texture. Feel free to add vanilla beans, cinnamon powder, or other spices you like (even choc chips, raisins, etc!) Ripe banana works best. Overripe then it’ll be too soft once fried. Cut your banana any way you like, but not mashed. If you cut it into one big piece, just dip it and fry like you would fish and chips. If you cut into smaller pieces (like I do), use a spatula to spoon it and fry. Fry until it is brown and beautiful. None of that pale looking fritter. Indonesians serve it with chocolate sprinkle (hagelslag) and/or grated hard cheese. You can also top it off with roasted dessicated coconut. If you have the privilege to get fresh grated coconut, steam it with pandan leaf and serve with the fritter. Drizzle some melted coconut/palm sugar on its own or with the steamed grated coconut. Adjust the sugar level yourself. —Desiree