Reviewed: May 4, 2009

These weren't bad but they definitely needed more sugar for my liking. Since a lot of the batter mix is left in the bottom of the bowl, the sugar probably didn't really mix in well. Honey might have solved this issue since it's a liquid. Also, I'd prefer it if they were a little crispier on the outside.

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sugarcake1

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Reviewed: Jan. 19, 2008

I've made this a few times and it has come out perfectly every time. Try dusting the bananas with powdered sugar for a nice presentation or drizzling with chocolate sauce. I add regular vanilla instead of powdered vanilla and often exclude the butter. If you want it to have a stronger rum taste add a little at the end. So easy and delicious!

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ellipon

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Reviewed: Dec. 30, 2007

Loved the recipe. My mother always made them with a beer batter (flour and beer) and it was SO easy. Try heating equal parts of soy sauce and honey in a small pot parts and add a bit of spicy 'sambal' for a dipping/serving sauce....... yummy!

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LovinLife

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Reviewed: Dec. 27, 2007

The fritters tasted good and were all gone in minutes. The dough was tough to work with as bananas would not easily stay folded in the dough. After a while, I came up with a “folding” method using 2 spoons, but apparently, brought in too much dough per slice and ran out of the dough with almost 1 full banana left.

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WHATScooking4DINNER

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jun. 20, 2007

I made these for a potluck dinner with an Asian themed. They were eaten in a matter of minutes. Great recipe!

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Robin B.

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Reviewed: Oct. 21, 2006

This is really good. Reminds me of home. You can also use cooking bananas (plaintain). Let them ripe first for 1 or 2 more weeks, until their skins turned black. By then, the taste will be sweet and the meat will be firm, not mushy like the regular banana. Yumm....

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magie

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Reviewed: Sep. 27, 2006

Well..I've tried it but nothing fanciable about this one. Just ordinary. The Pisang Goreng stalls can be found everyday (day and night!) throughout Malaysia, Singapore, Indonesia...and I think there are more better recipes out there to be tested.

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Shiamintsu

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Reviewed: Aug. 26, 2006

These are one of my favourite desserts and I have been looking for a recipe like this. Because bananas are fairly expensive where I am right now I made a half batch, then having enjoyed them so much, made another one. I pan fried them instead of deep frying and didn't add any rum cause I don't have any. To substitute I spiced them with nutmeg and cinnamon instead which is beautiful as a dessert, especially with vanilla ice-cream or maple syrup. For the second batch I added a little coarse ground pepper to the mix, which I know sounds strange but it tastes great and adds the perfect counterpoint to the sweetness of the dish. Try it!

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Lena

Cooking Level: Beginning

Living In: Perth, Western Australia, Australia

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Reviewed: Aug. 15, 2006

Very good dessert that's not too sweet. I didn't deep fry mine because I don't care for deep fried food. They are great plain old pan-fried! I even got a few picky friends to munch on them. Try it!

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Armywife2312

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 16, 2006

These were good-a litle plain and bland but we sprinkled powdered sugar on them and that made them better.A good recipe !

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cookiedog

Cooking Level: Intermediate

Living In: Eugene, Oregon, USA

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Reviewed: Mar. 19, 2006

I made this tonight and they were really good. I have never had anything like this before. I did not have any vanilla powder so I used amaretto coffee creamer instead. Turned out great! Thanks for your recipe:)

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Jul. 1, 2005

Even with really ripe bananas, it still turned out really good. :)

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WONDERPANDA

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Reviewed: May 5, 2005

Really good!! I didn't have the vanilla powder or rum flavouring, but added cinnamon instead. Everybody loved these! Thanks for the recipe.

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CANUCKLEHEADMOM

Cooking Level: Expert

Home Town: Whitby, Ontario, Canada

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Reviewed: Feb. 28, 2005

I made these just to try something different. They were pretty good, although we could barely taste the rum flavoring. Also, if I were to make them again, I would use bananas that weren't quite so ripe - the fritters were a little too mushy for my liking. Thanks, Unieng!

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 25, 2005

I'm an Indo girl too, and I LOVE pisang goreng!! DO NOT use banana's that are too ripe, they'll be soggy after you fry them. Adding the rum was something new to me...but it's delicious!!

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SummerRain

Cooking Level: Expert

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Reviewed: Dec. 3, 2004

I HAVE BEEN EATING PISANG GORENG MY ENTIRE LIFE, THIS WAS EXCELLENT. MY PARENTS LOVED IT.

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SL

Cooking Level: Expert

Living In: Long Beach, California, USA

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Reviewed: Apr. 14, 2004

hi I am indonesian--and pisang goreng is just the best. if you try to bake the bananas in the oven on a baking sheet (425 F) until they're crispy, and use egg substitutes and reduced-calorie margarine (instead of butter), you'll cut down on a lot of fat.

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audrey

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Reviewed: Jun. 11, 2003

My Indonesian boyfriend and I love these! I have made these twice already and they disappeared fast! We used regular bananas, but will try the cooking bananas next time.

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