Pisang Goreng Cheese

Pisang goreng cheese are banana fritters with cheese! Maybe it sounds strange to you because how is it possible that banana and cheese are a great combination? But trust me, it is.

In Indonesian it is called: Pisang Goreng Keju. Cheese is used a lot in and on top of sweet snacks in Indonesia. A well-known one is a sweet martabak (terang bulan) where cheese is used as a topping together with chocolate sprinkles (Dutch hagelslag).

I love the combination of savory and sweet; the salt of the cheese brings out the sweetness of the batter and the banana.


You might think that cheese was brought to Indonesia by the Dutch, but the striking thing is that “keju” (the word for cheese in Indonesian) is also the word for cheese in Portuguese. The Portuguese were in Indonesia before the Dutch so I think there is a good chance that they made the Indonesians familiar with it. I would have to do more research to know for sure.

Smeerproppen (grease balls)

For my pisang goreng with cheese, I use Beb Vuyk’s recipe for “smeerproppen”. I’ve blogged about this recipe before, but I repost the recipe here, so you do not have to click again.

Smeerproppen #564  translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 440.


  • 6 to 8 large bananas
  • 300 grams self-rising flour
  • 3 dl milk
  • 1 egg
  • 75 grams of sugar
  • pinch of salt
  • oil
  1. Mix the flour, milk, egg, sugar and salt into a firm dough.
  2. Cut the bananas into large slices, mix them into the dough and fry them in deep, hot oil.

The batter in this recipe is fantastically thick, so everything sticks to it. It also makes a nice round pisang goreng. Because we are also adding cheese this time, it is very important that the batter does not drip off, otherwise the melted cheese will quickly leak into the oil. I do not change the recipe, except that I wrap a slice of cheese around the piece of banana. Then I scoop a lot of batter on it so that I can make sure that everything is well covered and then I fry my cheese banana in the hot oil (180 degrees).

If your cheese is slippering you can also make a cut in the banana to stick the cheese in so it will stay in the right place during frying.

I made three different pisang goreng: with regular Dutch cheese, with Dutch goat cheese and Norwegian brown cheese (gjetost).

Frying goes very fast. The pisang goreng with cheese only needs to be in the hot oil for 1,5 to 2 minutes until they are nice golden brown in color. You can eat them warm (then the cheese will ooze out nicely) or you can keep them for later. Both ways these pisang goreng cheese are delicious. Once my fritters are done, I sprinkle them with icing sugar.

Earlier I also made a video about pisang goreng (without cheese). I guide you through the recipe step by step. Selamat makan!

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