Pisang Goreng

If Alexander Graham Bell invented the telephone and Thomas Edison invented the light bulb, then who invented fried banana fritters?

I don't know the answer. But for a while, I did think about how fried banana fritters come into existence. Was it because of a certain someone's culinary prowess? Was it by accident? I certainly have no idea. I know for a fact however, that fried banana fritters are yummy.

Fried banana fritters, known locally as pisang goreng, is banana coated with batter and deep fried. It is usually consumed as a teatime snack.

There is just something about freshly fried pisang goreng. The combination of the naturally sweet melt-in-your-mouth banana and the crunchy batter is just heavenly. It's best to eat the pisang goreng hot as it turns soggy when it is cold.

Sometime ago, it was rumoured that pisang goreng vendors melted plastic in the hot oil before deep frying the bananas, as it kept the pisang goreng crispy, even when it had turned cold. How true is it, I do not know.

What I do know is that, store-bought pisang goreng is very often characterised by the taste of stale oil - the result of using the same batch of oil over and over again to deep fry the bananas. If that is the case, it totally ruins the pleasure of eating pisang goreng.

A mouth-watering platter of pisang goreng

I had a great time snacking on pisang goreng last night - homemade ones, that is. Many thanks to J***** who prepared them.

. . . Yum . . .

I know for certain that these pisang goreng are safe for consumption - no alien ingredients such as plastic!! Additionally, homemade pisang goreng is usually drained properly to get rid of the excess oil, hence making it relatively less greasy than store-bought ones.

Thanks, J*****, it was really enjoyable to chat over a cup of hot coffee and munch these delectable pisang goreng.