Pisang Goreng (Goreng Pisang) or deep-fried banana fritters, whichever way you say it, is one of Malaysia’s favourite tea-time snacks. Usually sold at roadside stalls, there are mainly two kinds of batter – Chinese or Malay. Chinese batter is crispy whilst Malay batter makes a crunchier texture. Some customers even ask for extra bits of crunchy fried batter. While both are best eaten hot, the Chinese batter tends to get soggy faster as it cools. A much sought-after banana (but not easily available) the ‘king of bananas’, pisang raja, makes ideal banana fritters. Other popular and easily available bananas are pisang awak, pisang abu, pisang nangka, etc. Whatever banana is used, the keys to a good Pisang Goreng are a ripe banana, a crisp batter and that it must be eaten just fried or while still warm.
A few recommendations:
- Stall at the car park in Greentown Nova (next to KWSP) facing Jalan Greentown
Pisang nangka and pisang abu – pisang nangka nice and ripe
Opens from 11am; closed Saturdays and Sundays.
- Stall at corner of Lengkok Canning and Jalan Canning Estate (near 7-Eleven), Ipoh Garden
Lovely pisang abu best eaten just fried.
Opens from 2.30pm; closed Saturdays and Sundays.
- Stall at Laluan Perajurit 1 (off Jalan Perajurit), Ipoh Garden East
Pisang awak and pisang abu.
Opens from 1pm everyday except Friday.
- Stall at Bulatan Cherry (Off Maxwell Road/Jalan Tun Abdul Razak) opposite Maxwell Corner Mini Pasar
Pisang abu – the batter stays crispy longer.
Opens everyday in the afternoon from 2pm.
- Stall at Lorong Taman 11, Taman Pertama
Pisang abu. Opens everyday from 2pm.