Method
- Whisk both flours, baking powder, sugar, salt and cinnamon.
- Add ice-cold water gradually, whisking, until you have a thick batter.
- Dip each banana in the batter, letting excess drip off.
- Heat oil to 180?C in a deep wok or heavy pan.
- Fry the bananas 3 minutes per side until deeply golden.
- Drain. Dust with icing sugar. Serve hot with tea.
Common questions
Can Cucur Pisang be made ahead?
Cucur Pisang is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 20 minutes.
Is Cucur Pisang spicy?
Cucur Pisang as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Cucur Pisang vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Cucur Pisang to make at home?
Cucur Pisang is approachable for a home cook with basic stove skills — total time about 35 minutes, no special technique required.
Can Cucur Pisang be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Cucur pisang is the Brunei banana fritter — universal across Southeast Asia in slightly different forms. The Brunei version uses saba bananas and a slightly less sweet batter. Sold from afternoon market stalls.
