These fritters are one of our staples when we hit on weekends or on rough days. (Read: we bought 2 dozens of them)
This is an adaptation from the infamous "Pisang Goreng Madu Bu Nanik". Their brownish-caramelized sticky disk-shaped fritters are for the win.
There's no exact original recipe since they keep it a secret. In here, Jakarta. Most banana fritters only cost Rp1.000,00 to Rp2.500,00/3 pieces (only $0.17). But these costs Rp5.000,00/piece ($0.35). Pricey but worth the money.
Since they're really good-fudgy-chewy-fluffy-all in a good balance. Eat them in moderation. A piece will make you full from dinner to the next morning, thanks to their fudginess.
Use ripe bananas that are firm enough, not mushy, and not starchy. —Putdar
Mix all of the dry ingredients and make a well in it.
Pour coconut milk, vanilla, and honey in it and mix well.
Pour water and ice blocks into the batter and mix them gradually until it resembles a pancake batter. Cover with cling wrap and let it rest for 30 minutes in the fridge.
Chop the banana into coin sized cubes with 0.5 to 1 inch thickness. Take out the batter and dump chopped bananas into the batter. Mix well.
In a large heavy-bottomed pot, heat 2 quarts of canola oil to 375°F. After the oil is hot enough (tested by pouring a little bit of the batter and it will supposed to float immediately), reduce the heat to medium to low. Scoop some banana with a ladle and place the ladle into the oil. Shake the ladle a little bit until the batter comes off (it's better to keep the batter stays in shape. It should resembles a peach fritter shape).
Fry for 1 to 2 minutes each side, until both sides become amber in color. Remove with a slotted spoon, dry on a wire rack over a paper towel. Repeat for the rest of the batter.
Drizzle the top with honey and sprinkle powdered sugar while still hot. (Optional)