Pisang Goreng (Malaysian Fried Banana)

In a large bowl, combine glutinous rice flour, tapioca flour, all-purpose flour, salt, sugar, egg, margarine, and lemon juice.

Gradually add water to the dry ingredients while whisking continuously until a smooth, slightly runny batter is formed. The consistency should be thick enough to coat the bananas but not too thick to make them hard when fried.

Peel the green bananas and slice them lengthwise into halves or quarters, depending on their size.

Heat cooking oil in a wok or deep pan over medium-high heat until it reaches a temperature where a small drop of batter immediately floats to the surface and sizzles.

Dip each banana piece into the prepared batter, ensuring it is fully coated.

Carefully place the coated bananas into the hot oil, frying in batches if necessary to avoid overcrowding the pan.

Fry the bananas, turning them occasionally with chopsticks or a slotted spoon, until they are golden brown and crispy. Adjust heat as needed to maintain oil temperature.

Remove the fried bananas from the oil using a slotted spoon and place them on a wire rack or paper towels to drain excess oil.

Optionally, scoop out any crispy batter bits from the oil and serve them alongside the fried bananas for extra crunch.

Serve the Pisang Goreng hot and enjoy!