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Category: Fruits
Prep Time: Cook Time: Total Time:
Ripe Bananas - use one or two per person, depending on size and appetite
Batter for dipping
Oil for frying
Batter (Double this recipe if frying more than 6 bananas or so)
1 cup flour
1 egg
A pinch of salt (literally just a pinch... you don't want to "taste" the salt!)
1/2 teaspoon baking powder (optional - use if you like puffy fried foods)
Enough milk to make a batter the consistancy of a thin pancake batter - water or coconut milk may be substituted for the milk.
Preheat the oil, watching it carefully in case you need to remove from heat to prevent overheating. Meanwhile, mix together the batter. Set aside. Peel the bananas and unless they're very tiny, cut into halves crosswise. The pieces should be between 2 - 4 inches long. Dip into batter and then fry in hot oil. Drain on towels and serve warm or at room temperature.
I highly recommend you try these with a little sour cream or Mexican table Créma for dipping.
Recipe Source: Twyla Sorrells
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Fried Bananas
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A Latin American dish served as an appetizer or a light dessert. They'd also be great at afternoon tea, if you're into blending different cultural influences as I am.
Category: Fruits
Prep Time: Cook Time: Total Time:
Ripe Bananas - use one or two per person, depending on size and appetite
Batter for dipping
Oil for frying
Batter (Double this recipe if frying more than 6 bananas or so)
1 cup flour
1 egg
A pinch of salt (literally just a pinch... you don't want to "taste" the salt!)
1/2 teaspoon baking powder (optional - use if you like puffy fried foods)
Enough milk to make a batter the consistancy of a thin pancake batter - water or coconut milk may be substituted for the milk.
Preheat the oil, watching it carefully in case you need to remove from heat to prevent overheating. Meanwhile, mix together the batter. Set aside. Peel the bananas and unless they're very tiny, cut into halves crosswise. The pieces should be between 2 - 4 inches long. Dip into batter and then fry in hot oil. Drain on towels and serve warm or at room temperature.
I highly recommend you try these with a little sour cream or Mexican table Créma for dipping.
Recipe Source: Twyla Sorrells
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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