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{{Short description|Deep |
{{Short description|Deep-fried battered banana or plantain}} |
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{{Infobox food |
{{Infobox food |
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| name = Banana Fritter |
| name = Banana Fritter |
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| image = |
| image = Banana Fritters and tea.jpg |
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| caption = Banana |
| caption = Banana fritters served in [[Kerala]], India |
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| alternate_name = |
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| country = |
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A '''banana fritter''' is a [[fritter]] made by deep frying battered [[banana]] or [[Cooking banana|plantain]] in hot oil. It is a common dish across [[Cuisine of Southeast Asia|Southeast Asia]] and [[South India]]. |
A '''banana fritter''' is a [[fritter]] made by deep frying battered [[banana]] or [[Cooking banana|plantain]] in hot [[cooking oil]]. It is a common dish across [[Cuisine of Southeast Asia|Southeast Asia]] and [[South Indian cuisine|South India]]. |
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It is commonly found in [[Kerala]] and is not served with any curry or side dishes.<ref name="Ng 5.8.2019" /> |
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==Varieties== |
==Varieties== |
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=== Brunei === |
=== Brunei === |
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Banana fritters are a traditional snack in [[Brunei]], where they are called {{Lang|ms|cucur pisang}}.<ref name="Ng 5.8.2019">{{cite news |author=Grace Ng |title=6 must-try dishes in Brunei for the adventurous |date=5 August 2019 |work=[[Free Malaysia Today]] |url=https://www.freemalaysiatoday.com/category/leisure/2019/08/05/6-must-try-dishes-in-brunei-for-the-adventurous/ |access-date=20 November 2021 |url-status=live |archive-url=https://web.archive.org/web/20211120060258/https://www.freemalaysiatoday.com/category/leisure/2019/08/05/6-must-try-dishes-in-brunei-for-the-adventurous/ |archive-date=20 November 2021 }}</ref><ref name="escape Brunei">{{cite magazine |author=<!-- not stated --> |date=<!-- not stated --> |title=BRUNEI Kekayaan Alam, sejarah dan budaya |magazine=escape! |page=11 |language=id |via=PDFSLIDE.NET |url=https://pdfslide.net/documents/ecape-indonesia-magazine-brunei-supplement.html |access-date=20 November 2021 |url-status=live |archive-url=https://web.archive.org/web/20211120061312/https://pdfslide.net/documents/ecape-indonesia-magazine-brunei-supplement.html |archive-date=20 November 2021}}</ref> They are similar to ''pisang goreng'' in [[#Indonesia|Indonesia]] and [[#Malaysia|Malaysia]]. {{Lang|ms|Cucur pisang madu}}, a variant of {{lang|ms|cucur pisang}} made with honey, are popular as a light afternoon meal ({{lang|ms|minum petang}}).<ref name="Brudirect 8.8.2020">{{cite news |author=<!-- not stated --> |title=Cucur Pisang Madu C-Pyan : Sambutan Amat Menggalakkan |date=8 August 2020 |work=Brudirect.com |language=ms |url=https://brudirect.com/news.php?id=99346 |access-date=20 November 2021 |url-status=live |archive-url=https://web.archive.org/web/20211120054852/https://brudirect.com/news.php?id=99346 |archive-date=20 November 2021 }}</ref> |
Banana fritters are a traditional snack in [[Brunei]], where they are called {{Lang|ms|cucur pisang}}.<ref name="Ng 5.8.2019">{{cite news |author=Grace Ng |title=6 must-try dishes in Brunei for the adventurous |date=5 August 2019 |work=[[Free Malaysia Today]] |url=https://www.freemalaysiatoday.com/category/leisure/2019/08/05/6-must-try-dishes-in-brunei-for-the-adventurous/ |access-date=20 November 2021 |url-status=live |archive-url=https://web.archive.org/web/20211120060258/https://www.freemalaysiatoday.com/category/leisure/2019/08/05/6-must-try-dishes-in-brunei-for-the-adventurous/ |archive-date=20 November 2021 }}</ref><ref name="escape Brunei">{{cite magazine |author=<!-- not stated --> |date=<!-- not stated --> |title=BRUNEI Kekayaan Alam, sejarah dan budaya |magazine=escape! |page=11 |language=id |via=PDFSLIDE.NET |url=https://pdfslide.net/documents/ecape-indonesia-magazine-brunei-supplement.html |access-date=20 November 2021 |url-status=live |archive-url=https://web.archive.org/web/20211120061312/https://pdfslide.net/documents/ecape-indonesia-magazine-brunei-supplement.html |archive-date=20 November 2021}}</ref> They are similar to ''pisang goreng'' in [[#Indonesia|Indonesia]] and [[#Malaysia|Malaysia]]. {{Lang|ms|Cucur pisang madu}}, a variant of {{lang|ms|cucur pisang}} made with [[honey]], are popular as a light afternoon meal ({{lang|ms|minum petang}}).<ref name="Brudirect 8.8.2020">{{cite news |author=<!-- not stated --> |title=Cucur Pisang Madu C-Pyan : Sambutan Amat Menggalakkan |date=8 August 2020 |work=Brudirect.com |language=ms |url=https://brudirect.com/news.php?id=99346 |access-date=20 November 2021 |url-status=live |archive-url=https://web.archive.org/web/20211120054852/https://brudirect.com/news.php?id=99346 |archive-date=20 November 2021 }}</ref> |
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===Cambodia=== |
===Cambodia=== |
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[[File:Noum Chek Chien.jpg|thumb|left|Cambodian banana fritters at a market in [[Siem Reap]]]] |
[[File:Noum Chek Chien.jpg|thumb|left|Cambodian banana fritters at a market in [[Siem Reap]]]] |
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In [[Khmer language|Khmer]], banana fritters are called ''num chek chien'' ({{lang|km|នំចេកចៀន}}). They are made by dipping flattened bananas in a thick mixture of rice flour, [[sesame seeds]], egg |
In [[Khmer language|Khmer]], banana fritters are called ''num chek chien'' ({{lang|km|នំចេកចៀន}}). They are made by dipping flattened bananas in a thick mixture of [[rice flour]], [[sesame seeds]], [[egg white]]s and [[coconut milk]] seasoned with [[salt]] and [[sugar]] and deep frying them in hot oil until crispy and golden. The Cambodian banana fritters are more savoury than sweet and are often eaten as a [[snack]] with [[coconut]] [[ice cream]] as a popular accompaniment.<ref>{{cite book |last1=Rivière |first1=Joannès |authorlink1=Joannès Rivière |date=2008 |title=Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia |publisher=[[Periplus Editions]] |page=89 |isbn=978-0-794-65039-1}}</ref> A famous banana fritter shop in [[Cambodia]] is ''Chek Chean Pises'' operating since 2000 that has two locations in [[Phnom Penh]] – at Mao Tse Tong Boulevard and Kampuchea Krom Boulevard.<ref>{{Cite news |last=Taing |first=Rinith |url=https://www.khmertimeskh.com/50618983/deep-fried-with-hope-and-hard-wok/ |title=Deep-Fried with Hope and Hard Wok |date=28 June 2019 |newspaper=[[Khmer Times]] |access-date=17 October 2021}}</ref> |
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===India=== |
===India=== |
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====South India==== |
====South India==== |
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[[File:Pazhampori.jpg|thumb|right|'' |
[[File:Pazhampori.jpg|thumb|right|''Vazhakkappam'' in [[Kerala]], [[India]]]] |
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''Vazhakkappam'' or ''pazham pori'' ({{lang-ml|പഴം പൊരി}}), also known as ''ethakka appam'', "boli", and ''bekachi'' is a fritter food with ripened [[banana]] or [[Cooking banana|plantain]]<ref name="Fodors 2015"/> and [[maida flour]]. A popular food item in [[South Indian cuisine|South Indian cuisines]], especially in [[Kerala]], it is generally eaten as a breakfast or a snack.<ref name="Fodors 2015"/><ref>{{cite news|last1=Sathyendran|first1=Nithya|title=Kerala on the menu|url=http://www.thehindu.com/life-and-style/food/Kerala-on-the-menu/article16700614.ece|accessdate=2 December 2017|work=[[The Hindu]]|date=25 November 2016}}</ref> It is called as ''balekayi bajji'' ({{lang|kn|ಬಾಳೆಕಾಯಿ ಬಜ್ಜಿ}}) in [[Kannada]], ''vazhakkay bajji'' in [[Tamil language|Tamil]], and ''aratikaya bajji'' ({{lang|te|అరటికాయ బజ్జి}}) in [[Telugu language|Telugu]]. |
''Vazhakkappam'' or ''pazham pori'' ({{lang-ml|പഴം പൊരി}}), also known as ''ethakka appam'', "boli", ''ratheesh'' and ''bekachi'' is a fritter food with ripened [[banana]] or [[Cooking banana|plantain]]<ref name="Fodors 2015"/> and [[maida flour]]. A popular food item in [[South Indian cuisine|South Indian cuisines]], especially in [[Kerala]], it is generally eaten as a [[breakfast]] or a snack.<ref name="Fodors 2015"/><ref>{{cite news|last1=Sathyendran|first1=Nithya|title=Kerala on the menu|url=http://www.thehindu.com/life-and-style/food/Kerala-on-the-menu/article16700614.ece|accessdate=2 December 2017|work=[[The Hindu]]|date=25 November 2016}}</ref> It is called as ''balekayi bajji'' ({{lang|kn|ಬಾಳೆಕಾಯಿ ಬಜ್ಜಿ}}) in [[Kannada]], ''vazhakkay bajji'' in [[Tamil language|Tamil]], and ''aratikaya bajji'' ({{lang|te|అరటికాయ బజ్జి}}) in [[Telugu language|Telugu]]. |
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''Pazham pori'' is principally made from bananas or plantain. Plantains are slit lengthwise after peeling and is dipped into a batter made from all-purpose flour, salt, turmeric powder and sugar. This is then deep |
''Pazham pori'' is principally made from bananas or plantain. Plantains are slit lengthwise after peeling and is dipped into a batter made from all-purpose flour, salt, [[turmeric|turmeric powder]] and sugar. This is then deep-fried in oil until golden brown.<ref>{{Cite web|url=http://www.tastycircle.com/recipe/pazham-pori/|title=Pazham Pori / Ethakka appam - Kerala Recipes|date=2013-11-02|website=Tasty Circle|language=en-US|access-date=2019-02-22}}</ref> In the other South Indian states of [[Karnataka]] and [[Tamil Nadu]], it is however prepared using [[besan]] flour. |
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''Pazham pori'' is served usually along with tea or chai as a snack in the evening. In some restaurants pazham pori is served along with beef.<ref>{{Cite news|url=https://www.thehindu.com/life-and-style/food/Kerala-on-the-menu/article16700614.ece|title=Kerala on the menu|last=Sathyendran|first=Nita|date=2016-11-25|work=The Hindu|access-date=2019-02-22|language=en-IN|issn=0971-751X}}</ref> |
''Pazham pori'' is served usually along with tea or chai as a snack in the evening. In some restaurants in [[Kerala]] pazham pori is served along with [[Kerala_beef_fry|beef]].<ref>{{Cite news|url=https://www.thehindu.com/life-and-style/food/Kerala-on-the-menu/article16700614.ece|title=Kerala on the menu|last=Sathyendran|first=Nita|date=2016-11-25|work=The Hindu|access-date=2019-02-22|language=en-IN|issn=0971-751X}}</ref> |
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=== Indonesia === |
=== Indonesia === |
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[[File:Pisang goreng in a basket.jpg|thumb|Indonesian roadside ''[[gorengan]]'' (fritter) peddler offering ''pisang goreng''.]] |
[[File:Pisang goreng in a basket.jpg|thumb|Indonesian roadside ''[[gorengan]]'' (fritter) peddler offering ''pisang goreng''.]] |
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[[File:Menggoreng bakwan dan pisang goreng.JPG|thumb|Frying ''pisang goreng'' in [[Karimun Jawa]]]] |
[[File:Menggoreng bakwan dan pisang goreng.JPG|thumb|Frying ''pisang goreng'' in [[Karimun Jawa]]]] |
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In [[Indonesia]], banana fritters are commonly known as ''pisang goreng''.<ref>{{Cite book |url=https://books.google.com/books?id=WKoIooGXjPYC&q=pisang+goreng+indonesian+fried+banana&pg=PA1093 |title=Indonesia |last=Backshall |first=Stephen |date=2003 |publisher=Rough Guides |isbn=9781858289915 | |
In [[Indonesia]], banana fritters are commonly known as ''pisang goreng''.<ref>{{Cite book |url=https://books.google.com/books?id=WKoIooGXjPYC&q=pisang+goreng+indonesian+fried+banana&pg=PA1093 |title=Indonesia |last=Backshall |first=Stephen |date=2003 |publisher=Rough Guides |isbn=9781858289915 |pages=}}</ref>{{pn|date=March 2024}} They are often sold by [[Street food of Indonesia|street vendors]],<ref name="Street Food">{{cite book |last1=Kraig |first1=Bruce |last2=Sen |first2=Colleen Taylor |authorlink2=Colleen Taylor Sen |title=Street Food around the World: An Encyclopedia of Food and Culture |url=https://books.google.com/books?id=9XCjAQAAQBAJ&pg=PA183 |publisher=[[ABC-CLIO]] |year=2013 |page=183 |isbn=978-1-59884-955-4}}</ref> In Indonesia ''pisang goreng'' are deep fried in ample of cooking oil; they might be coated with batter or not. |
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[[Cooking banana|Plantain]] is often used instead of banana. Traditionally, some cultivars of banana such as ''[[Latundan banana|pisang raja]]'', ''pisang tanduk'' and ''[[Saba banana|pisang kepok]]'' are the most popular kinds of banana used for pisang goreng. These banana cultivars have a mild sweet and sour flavor and firm texture that will not crumble upon being fried. ''Pisang raja'' however, has a softer texture and a fragrant aroma.<ref name="All about Pisang Goreng">{{Cite news |url=https://www.indoindians.com/all-about-pisang-goreng/|title=All about Pisang Goreng |last=Fauziah |date=2017-07-07 |work=Indoindians |access-date=2018-06-25|language=en-US}}</ref> The banana is often [[Batter (cooking)|batter]]ed and then [[deep fried]] in ample [[palm oil]]. Pisang goreng might be battered or plain deep fried. The [[Batter (cooking)|batter]] most commonly uses a combination of [[flour]], either [[Wheat flour|wheat]], [[rice flour]], [[tapioca]] or [[bread crumb]]. Several recipes might add coconut milk or [[milk]] and vanilla extract into the batter to add aroma.<ref name="allrecipes.asia">{{Cite web|url=http://allrecipes.asia/recipe/668/pisang-goreng--indonesian-banana-fritters-.aspx|title=Pisang Goreng (Indonesian Banana Fritters)|website=allrecipes.asia|language=en|access-date=2018-06-25|archive-url=https://web.archive.org/web/20180922132524/http://allrecipes.asia/recipe/668/pisang-goreng--indonesian-banana-fritters-.aspx|archive-date=22 September 2018|url-status=dead}}</ref> |
[[Cooking banana|Plantain]] is often used instead of banana. Traditionally, some cultivars of banana such as ''[[Latundan banana|pisang raja]]'', ''pisang tanduk'' and ''[[Saba banana|pisang kepok]]'' are the most popular kinds of banana used for pisang goreng. These banana cultivars have a mild sweet and sour flavor and firm texture that will not crumble upon being fried. ''Pisang raja'' however, has a softer texture and a fragrant aroma.<ref name="All about Pisang Goreng">{{Cite news |url=https://www.indoindians.com/all-about-pisang-goreng/|title=All about Pisang Goreng |last=Fauziah |date=2017-07-07 |work=Indoindians |access-date=2018-06-25|language=en-US}}</ref> The banana is often [[Batter (cooking)|batter]]ed and then [[deep fried]] in ample [[palm oil]]. Pisang goreng might be battered or plain deep fried. The [[Batter (cooking)|batter]] most commonly uses a combination of [[flour]], either [[Wheat flour|wheat]], [[rice flour]], [[tapioca]] or [[bread crumb]]. Several recipes might add coconut milk or [[milk]] and vanilla extract into the batter to add aroma.<ref name="allrecipes.asia">{{Cite web|url=http://allrecipes.asia/recipe/668/pisang-goreng--indonesian-banana-fritters-.aspx|title=Pisang Goreng (Indonesian Banana Fritters)|website=allrecipes.asia|language=en|access-date=2018-06-25|archive-url=https://web.archive.org/web/20180922132524/http://allrecipes.asia/recipe/668/pisang-goreng--indonesian-banana-fritters-.aspx|archive-date=22 September 2018|url-status=dead}}</ref> |
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Most traditional street vendors will then sell them as is, without any additional ingredients or toppings. However, more upscale coffee shops, cafes and |
Most traditional street vendors will then sell them as is, without any additional ingredients or toppings. However, more upscale [[coffehouse|coffee shops]], cafes and [[restaurant]]s serve more sophisticated ''pisang goreng'' sprinkled with [[powdered sugar]], [[cinnamon sugar,]] [[cheese]], [[Fruit preserves|jam]], [[condensed milk]], [[chocolate ice cream|chocolate]]or[[vanilla ice cream]]. |
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In [[Indonesia]], it is consumed as a snack to accompany tea or coffee, either in the morning or late afternoon break. Traditional ''[[Warung|warung kopi]]'' (local coffee shops) often offer ''pisang goreng'' and other snacks, including fritters and ''[[kue]]'' to accompany coffee or tea. |
In [[Indonesia]], it is consumed as a snack to accompany tea or [[coffee]], either in the morning or late afternoon break. Traditional ''[[Warung|warung kopi]]'' (local coffee shops) often offer ''pisang goreng'' and other snacks, including fritters and ''[[kue]]'' to accompany coffee or tea. |
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Banana fritters along other kinds of [[fritter#Indonesia|fritters]] are sold on travelling carts or by street vendors throughout Indonesia.<ref name="Street Food"/> Other than pisang goreng, various kinds of ingredients are battered and deep fried such as [[tempeh]], ''mendoan'', [[tofu]] (''[[tahu goreng]]''), [[oncom]], [[sweet potato]], [[cassava]] chunk, cassava [[tapai]], tapioca (''cireng''), [[vegetables]] (''[[bakwan]]'') and [[breadfruit]].<ref>{{Cite news|url=https://www.indoindians.com/gorengan-indonesias-favorite-fried-snacks/|title=Gorengan: Indonesia's Favorite Fried Snacks|last=Fauziah|date=2017-06-02|work=Indoindians|access-date=2018-06-27|language=en-US}}</ref> |
Banana fritters along other kinds of [[fritter#Indonesia|fritters]] are sold on travelling carts or by street vendors throughout Indonesia.<ref name="Street Food"/> Other than pisang goreng, various kinds of ingredients are battered and deep fried such as [[tempeh]], ''mendoan'', [[tofu]] (''[[tahu goreng]]''), [[oncom]], [[sweet potato]], [[cassava]] chunk, cassava [[tapai]], tapioca (''cireng''), [[vegetables]] (''[[bakwan]]'') and [[breadfruit]].<ref>{{Cite news|url=https://www.indoindians.com/gorengan-indonesias-favorite-fried-snacks/|title=Gorengan: Indonesia's Favorite Fried Snacks|last=Fauziah|date=2017-06-02|work=Indoindians|access-date=2018-06-27|language=en-US}}</ref> |
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Every |
Every region in Indonesia has developed various recipe for ''pisang goreng'' with a variety of different names, ingredients and cooking techniques.<ref name="All about Pisang Goreng"/> In [[Bali]] for example, ''pisang goreng'' is called ''godoh biu'', in [[West Java]] it is called ''cau goreng'', in [[Java]] ''gedhang goreng'', in [[Sibolga]] ''pisang rakit'' and in [[Pontianak, Indonesia|Pontianak]] ''pisang kipas''.<ref>{{cite web|url=http://inforesep.com/resep-pisang-goreng.html|title=Resep Pisang Goreng - InfoReseps.com|work=inforesep.com|url-status=dead|archiveurl=https://web.archive.org/web/20130530074250/http://inforesep.com/resep-pisang-goreng.html|archivedate=2013-05-30}}</ref> |
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''Pisang goreng'' is usually sold together with other ''gorengan'' fritters including fried tofu and tempeh. However, ''Pisang goreng Pontianak'' are widely popular in Indonesia with certain retail outlets exclusively selling only this type of banana fritters.<ref>{{Cite web|url=https://traveling.bisnis.com/read/20180221/223/741463/pisang-goreng-khas-pontianak-makin-banyak-peminat|title=Pisang Goreng Khas Pontianak Makin Banyak Peminat|language = id|website=Bisnis.com|date=21 February 2018 |access-date=2020-02-05}}</ref> |
''Pisang goreng'' is usually sold together with other ''gorengan'' fritters including fried tofu and tempeh. However, ''Pisang goreng Pontianak'' are widely popular in Indonesia with certain retail outlets exclusively selling only this type of banana fritters.<ref>{{Cite web|url=https://traveling.bisnis.com/read/20180221/223/741463/pisang-goreng-khas-pontianak-makin-banyak-peminat|title=Pisang Goreng Khas Pontianak Makin Banyak Peminat|language = id|website=Bisnis.com|date=21 February 2018 |access-date=2020-02-05}}</ref> |
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;''Pisang goreng kipas'' or ''Pisang goreng Pontianak'': Refers to banana cut in the shape of a fan, battered, and deep fried. The term ''pisang goreng Pontianak'' is often used interchangeably with ''pisang goreng kipas'', as both have a similar fan-like shape, but the former is often filled or served with [[Coconut jam|kaya jam]].<ref name="All about Pisang Goreng"/> |
;''Pisang goreng kipas'' or ''Pisang goreng Pontianak'': Refers to banana cut in the shape of a fan, battered, and deep fried. The term ''pisang goreng Pontianak'' is often used interchangeably with ''pisang goreng kipas'', as both have a similar fan-like shape, but the former is often filled or served with [[Coconut jam|kaya jam]].<ref name="All about Pisang Goreng"/> |
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;''Pisang goreng pasir'': Literally meaning "sandy fried banana", [[bread crumbs]] are added to the batter, resulting in grainy, crispy crumbs on the skin, |
;''Pisang goreng pasir'': Literally meaning "sandy fried banana", [[bread crumbs]] are added to the batter, resulting in grainy, crispy crumbs on the skin, giving it a similar texture to [[croquette]].<ref name="All about Pisang Goreng"/> |
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;''Pisang goreng kremes'': Javanese ''pisang goreng kremes'' is quite similar to ''pisang goreng pasir'', but with a different batter composition and a different frying technique. The batter coating is made of rice flour, vanilla extract, and coconut milk, deep fried in an ample of hot cooking oil, creating crispy and crunchy ''kremes'' granules in the coating, and resulting in a sweet, fragrant aroma.<ref name="All about Pisang Goreng"/> |
;''Pisang goreng kremes'': Javanese ''pisang goreng kremes'' is quite similar to ''pisang goreng pasir'', but with a different batter composition and a different frying technique. The batter coating is made of rice flour, vanilla extract, and coconut milk, deep fried in an ample of hot cooking oil, creating crispy and crunchy ''kremes'' granules in the coating, and resulting in a sweet, fragrant aroma.<ref name="All about Pisang Goreng"/> |
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=== Malaysia === |
=== Malaysia and Singapore === |
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[[File:Goreng pisang.jpg|thumb|''Pisang Goreng'' |
[[File:Goreng pisang.jpg|thumb|''Pisang Goreng'' as its known]] |
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In [[Malaysia]] banana fritters are commonly known |
In [[Malaysia]] and [[Singapore]], banana fritters are commonly known in the [[Malay language]] as ''pisang goreng''. Other names may include {{lang|ms|cekodok pisang}} and {{lang|ms|jemput-jemput pisang}}. The style of banana fritters commonly found in these countries is made by deep frying battered [[Cooking banana|plantain]] in hot [[cooking oil|oil]].<ref>{{cite book |editor-last=Goldstein |editor-first=Darra |editor-link=Darra Goldstein |title=The Oxford Companion to Sugar and Sweets |year=2015 |publisher=[[Oxford University Press]] |url=https://books.google.com/books?id=XPNgBwAAQBAJ&pg=PT511 |isbn=978-0-199-31339-6}}</ref> It is typically consumed as a snack in the morning and afternoon. They are often sold by street vendors,<ref>{{cite web |url=http://www.travelblissful.com/goreng-pisang-a-street-hawker-delight-in-penang-malaysia/ |title=GORENG PISANG: A STREET HAWKER DELIGHT IN PENANG, MALAYSIA Travel Blissful |work=travelblissful.com|date=15 November 2014 }}</ref> although it is also offered as a product at storefronts, dining establishments as well as Singapore's hawker centres.<ref>{{cite web |title=Where to find the best goreng pisang in Singapore for the perfect midday snack |url=https://www.lifestyleasia.com/sg/dining/food/best-goreng-pisang-and-fried-bananas-in-singapore/ |website=Lifestyle Asia Singapore |access-date=13 July 2023 |date=8 September 2022}}</ref> |
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=== Myanmar === |
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A dish of banana fritter cooked in thick, spicy fish sause and served with rice is claimed to have been a favourite dish of the former royal family of Myanmar.<ref>{{Cite book |last=Tate |first=D. J. M. |url=https://books.google.com/books?id=8QtIAAAAYAAJ&q=%22Banana+fritter%22+%22Myanmar%22 |title=Tropical Fruit of the Philippines |date=2000 |publisher=Archipelago Press |isbn=978-981-4068-00-0 |language=en}}</ref> |
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===Philippines=== |
===Philippines=== |
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===Suriname=== |
===Suriname=== |
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In [[Suriname]], this snack is also known as ''bakabana'' (meaning |
In [[Suriname]], this snack is also known as ''bakabana'' (meaning fried banana in [[Sranan Tongo|Surinamese]]).<ref>{{Cite web |url=http://southamericanfood.about.com/od/appetizersfirstcourses/r/bakabana.htm |title=South American Food |access-date=2021-11-17 |archive-date=2016-08-15 |archive-url=https://web.archive.org/web/20160815211433/http://southamericanfood.about.com/od/appetizersfirstcourses/r/bakabana.htm |url-status=dead }}</ref> |
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===Vietnam=== |
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[[Category:Fritters]] |
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Banana fritters served in Kerala, India
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Type | Fritter |
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Region or state | Southeast Asia and the Indian subcontinent |
Main ingredients | Bananaorplantain, batter |
Abanana fritter is a fritter made by deep frying battered bananaorplantain in hot cooking oil. It is a common dish across Southeast Asia and South India.
It is commonly found in Kerala and is not served with any curry or side dishes.[1]
Banana fritters are a traditional snack in Brunei, where they are called cucur pisang.[1][2] They are similar to pisang gorenginIndonesia and Malaysia. Cucur pisang madu, a variant of cucur pisang made with honey, are popular as a light afternoon meal (minum petang).[3]
InKhmer, banana fritters are called num chek chien (នំចេកចៀន). They are made by dipping flattened bananas in a thick mixture of rice flour, sesame seeds, egg whites and coconut milk seasoned with salt and sugar and deep frying them in hot oil until crispy and golden. The Cambodian banana fritters are more savoury than sweet and are often eaten as a snack with coconut ice cream as a popular accompaniment.[4] A famous banana fritter shop in CambodiaisChek Chean Pises operating since 2000 that has two locations in Phnom Penh – at Mao Tse Tong Boulevard and Kampuchea Krom Boulevard.[5]
Vazhakkappamorpazham pori (Malayalam: പഴം പൊരി), also known as ethakka appam, "boli", ratheesh and bekachi is a fritter food with ripened bananaorplantain[6] and maida flour. A popular food item in South Indian cuisines, especially in Kerala, it is generally eaten as a breakfast or a snack.[6][7] It is called as balekayi bajji (ಬಾಳೆಕಾಯಿ ಬಜ್ಜಿ) in Kannada, vazhakkay bajjiinTamil, and aratikaya bajji (అరటికాయ బజ్జి) in Telugu.
Pazham pori is principally made from bananas or plantain. Plantains are slit lengthwise after peeling and is dipped into a batter made from all-purpose flour, salt, turmeric powder and sugar. This is then deep-fried in oil until golden brown.[8] In the other South Indian states of Karnataka and Tamil Nadu, it is however prepared using besan flour.
Pazham pori is served usually along with tea or chai as a snack in the evening. In some restaurants in Kerala pazham pori is served along with beef.[9]
InIndonesia, banana fritters are commonly known as pisang goreng.[10][page needed] They are often sold by street vendors,[11] In Indonesia pisang goreng are deep fried in ample of cooking oil; they might be coated with batter or not.
Plantain is often used instead of banana. Traditionally, some cultivars of banana such as pisang raja, pisang tanduk and pisang kepok are the most popular kinds of banana used for pisang goreng. These banana cultivars have a mild sweet and sour flavor and firm texture that will not crumble upon being fried. Pisang raja however, has a softer texture and a fragrant aroma.[12] The banana is often battered and then deep fried in ample palm oil. Pisang goreng might be battered or plain deep fried. The batter most commonly uses a combination of flour, either wheat, rice flour, tapiocaorbread crumb. Several recipes might add coconut milk or milk and vanilla extract into the batter to add aroma.[13] Most traditional street vendors will then sell them as is, without any additional ingredients or toppings. However, more upscale coffee shops, cafes and restaurants serve more sophisticated pisang goreng sprinkled with powdered sugar, cinnamon sugar, cheese, jam, condensed milk, chocolateorvanilla ice cream.
InIndonesia, it is consumed as a snack to accompany tea or coffee, either in the morning or late afternoon break. Traditional warung kopi (local coffee shops) often offer pisang goreng and other snacks, including fritters and kue to accompany coffee or tea.
Banana fritters along other kinds of fritters are sold on travelling carts or by street vendors throughout Indonesia.[11] Other than pisang goreng, various kinds of ingredients are battered and deep fried such as tempeh, mendoan, tofu (tahu goreng), oncom, sweet potato, cassava chunk, cassava tapai, tapioca (cireng), vegetables (bakwan) and breadfruit.[14]
Every region in Indonesia has developed various recipe for pisang goreng with a variety of different names, ingredients and cooking techniques.[12]InBali for example, pisang goreng is called godoh biu, in West Java it is called cau goreng, in Java gedhang goreng, in Sibolga pisang rakit and in Pontianak pisang kipas.[15]
Pisang goreng is usually sold together with other gorengan fritters including fried tofu and tempeh. However, Pisang goreng Pontianak are widely popular in Indonesia with certain retail outlets exclusively selling only this type of banana fritters.[16]
Indonesia has many varieties of pisang goreng, including:
InMalaysia and Singapore, banana fritters are commonly known in the Malay languageaspisang goreng. Other names may include cekodok pisang and jemput-jemput pisang. The style of banana fritters commonly found in these countries is made by deep frying battered plantain in hot oil.[19] It is typically consumed as a snack in the morning and afternoon. They are often sold by street vendors,[20] although it is also offered as a product at storefronts, dining establishments as well as Singapore's hawker centres.[21]
A dish of banana fritter cooked in thick, spicy fish sause and served with rice is claimed to have been a favourite dish of the former royal family of Myanmar.[22]
There are numerous fried banana dishes in Philippines. They are almost always made from saba bananas, a native cooking banana that is widely used in Filipino cuisine. Pritong saging are fried saba bananas (without batter) usually served with sugar or syrup. Bananas cooked with batter are a different dish known as maruya, which are more commonly made mashed or sliced very thinly and spread into a fan shape. However, the most common Filipino street food dishes made from banana are banana cue and turon. Banana cue are fried bananas coated with caramelized sugar and served on skewers; while turon is a type of fried dessert lumpia unique to the Philippines and is cooked in a crepe wrapper.
Kluai khaek (Thai: กล้วยแขก, pronounced [klûa̯j kʰɛ̀ːk]), sometimes called kluai thot (กล้วยทอด, [klûa̯j tʰɔ̂ːt]), is a popular Thai street snack. Kluai khaek is made from fried, floured banana commonly topped with white sesame.
For the word kluai in Thai means "banana" and khaek literally means "guest" and is a colloquialism used for Indians, Muslims or Hindus. Assumed that the reason it was called, probably because it was adapted from the recipe of those people.
At present, it can be considered as street food that is easily found in general street stalls. Often sold with other types of snacks that have similar characteristics, such as khanom khai nok kratha, khao mao thot, fried taro, etc.
An area famous for kluai khaek in Bangkok is Nang Loeng, Pom Prap Sattru Phai District. Here, there are many kluai khaek shops. The sellers will dress with aprons different colours vary according to each shop. They will carry banana bag, walk down the street and sell to those who drive through the streets and intersections in this area. In February 2018, Bangkok Metropolitan Administration (BMA) has banned this type of trade.[23] [24]
InSuriname, this snack is also known as bakabana (meaning fried banana in Surinamese).[25]
InVietnamese, banana fritters are called chuối chiên. They are based on the French dessert banana flambée. After deep frying, Vietnamese banana fritters are drizzled with rumorrice wine and ignited to further crisp them.[26]
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