I always use unripe pisang ambon when I make banana fritters. The texture is a bit softer but the taste is even good as if you use pisang raja or pisang tanduk.
200 grams selfraising flour
3 dl water
pinch of salt
25 grams sugar
oil for frying
1. In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in water and egg. Mix until smooth. Fold in banana slices until evenly coated.
2. Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C).
3. Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels. Serve hot.