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pisang goreng ijo banana fritters

Indonesian Green Banana Fritters (Pisang Goreng Ijo)

Pisang Goreng Ijo is a beloved Indonesian street snack where bananas are dipped in a light batter, fried until golden, and served with a fragrant green pandan-coconut sauce. In this version, we adapt the recipe so it can be recreated in American or European kitchens using plantains and pandan extract. The result is a tropical dessert that is crispy, creamy, and wonderfully exotic.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 Servings
Course: Dessert, Snack
Cuisine: Indonesian, Southeast Asian
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Fritters
  • 5 medium plantains substitute for pisang kepok, a firm Indonesian banana variety
  • 150 g 1 ¼ cups all-purpose flour (tepung terigu)
  • 50 g ⅓ cup rice flour (tepung beras) – for crispiness
  • 1 Tbsp granulated sugar gula pasir
  • 1 Tbsp margarine or unsalted butter – melted
  • 1 large egg telur ayam
  • ¼ tsp salt garam
  • 150 ml ⅔ cup water, adjust as needed for a smooth batter
  • Vegetable oil for deep frying
For the Green Pandan Sauce
  • 1 tsp pandan extract ekstrak pandan; or blend 6–8 frozen pandan leaves with water if available
  • 150 ml ⅔ cup water
  • 100 ml ½ cup coconut milk (santan)
  • 50 g ¼ cup granulated sugar (gula pasir)
  • ¼ tsp salt garam
  • 2 Tbsp cornstarch tepung maizena, mixed with 2 Tbsp water

Instruction
 

  1. Prepare the plantains
    Slice each plantain lengthwise into 3 sections, but keep the bottom intact so the pieces stay connected. This creates a “fan” effect when fried. Set aside.
  2. Make the batter
    In a mixing bowl, whisk together all-purpose flour, rice flour, sugar, and salt. Add the egg, melted margarine, and water. Whisk until the batter is smooth and lump-free. It should be slightly thick but pourable.
  3. Fry the plantains
    Heat oil in a deep frying pan (about 2 inches deep) over medium heat. Dip each sliced plantain into the batter until fully coated, then carefully place into the hot oil. Fry until golden brown and crisp, about 3–4 minutes per side. Remove and drain on a wire rack or paper towel.
  4. Make the pandan sauce
    In a saucepan, combine pandan extract (or pandan juice), water, coconut milk, sugar, and salt. Cook over low heat until it begins to simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to a custard-like consistency. Remove from heat.
  5. Serve
    Place the fried bananas on a serving plate and drizzle generously with the warm pandan coconut sauce.

Notes

  • Bananas: Use plantains (widely available in Latin or African markets in the US/EU). Regular Cavendish bananas will become mushy when fried.
  • Choose half-ripe bananas – firm but not too sweet – so they don’t turn mushy when fried. Very ripe bananas (like those used for banana bread) are not recommended.
  • If coconut milk is unavailable, use whole milk mixed with a little vanilla extract, though the flavor will be less authentic.
  • The batter should be thick enough to coat the banana but not too runny. Add a bit more flour or water as needed to balance the texture.
  • Pandan: If you cannot find pandan extract or frozen pandan leaves at Asian groceries, substitute with vanilla extract + a drop of green food coloring. It won’t taste exactly the same, but will still give a fragrant sweet sauce.
  • Oil: Use a neutral frying oil (vegetable, canola, sunflower).
  • Serving idea: For an elegant Western-style plating, serve the fritters with a scoop of vanilla ice cream and drizzle of pandan sauce.