Air Fryer Pisang Goreng — Crispy Banana Fritters

Golden, crunchy pisang goreng made in the air fryer — the Malaysian roadside classic, now achievable at home without hot oil. Puan Rohani's batter has a secret ingredient (rice flour) that gives the coating that characteristic thin, shattery crispiness. Free recipe!

🥘 Ingredients

• 4-5 ripe pisang awak or pisang abu — peeled, halved lengthwise (or use pisang nipah)
• BATTER:
• 100g plain flour
• 50g rice flour (essential for crunch)
• 1 tsp baking powder
• 1 tbsp sugar
• ½ tsp turmeric powder
• ½ tsp salt
• 140ml cold water (cold = crispier batter)
• FOR AIR FRYING:
• Oil spray (generous — do not skip)

👨‍🍳 Steps

1. Step 1 — Batter: Whisk plain flour, rice flour, baking powder, sugar, turmeric, and salt together. Add cold water (use straight from fridge — cold water makes crispier batter). Whisk until smooth. A few small lumps are fine. Rest 5 minutes.
2. Step 2 — Preheat Air Fryer: Preheat to 180°C for 5 minutes. This is critical — starting in a cold air fryer gives pale, soft coating.
3. Step 3 — Coat Banana: Dip each banana half into the batter, coating all surfaces. Let excess drip off for 5 seconds — too much batter = thick, doughy coating instead of thin and crispy.
4. Step 4 — Into the Basket: Place battered bananas in the preheated basket. Spray GENEROUSLY with oil — this is what makes the batter golden. Every exposed batter surface must be coated with oil spray. Do not skip this.
5. Step 5 — Air Fry: Cook at 180°C for 8 minutes. Open and spray with oil again. Flip carefully. Spray the top surface. Cook another 7-8 minutes until deep golden and very crispy.
6. Step 6 — Serve immediately — pisang goreng loses its crispiness as it cools. Eat within 10 minutes.
7. Puan Rohani's tip: The pisang must be ripe (skin yellowing, slightly soft) but NOT overripe (blackened). Overripe pisang releases too much moisture and makes the batter soggy. Pisang awak gives the best result — it's sweet but firm enough to hold its shape.

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