Four o'clock in the afternoon is tea time in my household and often times I make "Pisang Goreng" or banana fritters. You need to use cooking bananas not Cavendish. There are several types of cooking bananas; "Pisang Raja" known as Musa Belle Bananas or "Pisang Tanduk" (very elongated in shape) and "Pisang Kepok" (short and stubby in size). Both are classified as Plantain bananas. They can also be steamed or grilled with a little butter as well and drizzled with palm sugar syrup & sprinkled with grated fresh coconut. These type of bananas must be ripe to make fritters, otherwise there's a strange after taste. There are so many ways to serve bananas and eventually I will upload other postings on this.
I don't use eggs in the batter because it makes the batter soft when fried - what you want is a crispy banana fritter. To make the batter just use 2 parts flour, 1 part corn starch, water and a bit of sugar and salt.. The consistency of the batter is the same as crepe batter. You can cut the bananas in small pieces, mix them in the batter then scoop a large tablespoon full and fry them in a cluster. in this picture I have sliced them lengthwise a few times without completely cutting them through the end and then spread them like a fan, dip it in the batter and fry. The oil should be hot and the fire just on medium. Turn over when golden brown and fry the other side. In replacement of bananas you can use pineapple as well. I always use fresh ripe pineapples. It's a wonderful alternative, every bite is sweet & juicy!
It's best eaten hot with a nice cup of tea...