Ingredients with Measurements:
- 4 ripe bananas
- 8 cha-phlu leaves
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup water
- Vegetable oil for frying
Special equipment needed:
- Deep-fryer or large pot for frying
- Slotted spoon or tongs
Step-by-step instructions:
1. Peel the bananas and cut them into 1-inch pieces.
2. Rinse the cha-phlu leaves and pat them dry with a paper towel.
3. In a mixing bowl, combine the flour, cornstarch, sugar, baking powder, and salt. Mix well.
4. Gradually add water to the dry ingredients, stirring until the batter is smooth and lump-free.
5. Heat the oil in a deep-fryer or large pot over medium heat.
6. Take a piece of banana and wrap it in a cha-phlu leaf, making sure the leaf covers the banana completely.
7. Dip the wrapped banana into the batter, coating it evenly.
8. Carefully drop the banana into the hot oil and fry until golden brown, about 2-3 minutes.
9. Use a slotted spoon or tongs to remove the fried bananas from the oil and place them on a paper towel to drain excess oil.
10. Repeat the process with the remaining bananas and cha-phlu leaves.
11. Serve the fried bananas hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Oil temperature: 350°F
Serving size:
Makes 16 pieces
Nutritional information:
Calories per serving: 120
Total fat: 4g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 60mg
Total carbohydrates: 21g
Dietary fiber: 1g
Sugar: 8g
Protein: 1g
Substitutions for ingredients:
- You can use rice flour instead of all-purpose flour for a gluten-free option.
- You can substitute honey or maple syrup for sugar.
- You can use any type of ripe fruit, such as plantains or mangoes, instead of bananas.
Variations:
- You can add cinnamon or other spices to the batter for extra flavor.
- You can sprinkle powdered sugar or cinnamon sugar on top of the fried bananas for a sweeter taste.
- You can serve the fried bananas with ice cream or whipped cream for a decadent dessert.
Tips and tricks:
- Make sure the cha-phlu leaves are completely dry before wrapping the bananas to prevent the batter from sliding off.
- Use a slotted spoon or tongs to remove the fried bananas from the oil to avoid burning yourself.
- Serve the fried bananas immediately to prevent them from getting soggy.
Storage instructions:
You can store the fried bananas in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F for 5-10 minutes.
Reheating instructions:
To reheat, place the fried bananas in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the fried bananas on a platter with a dipping sauce in the center. Garnish with fresh mint leaves or sliced fruit.
Garnishes:
Fresh mint leaves, sliced fruit, powdered sugar, cinnamon sugar
Pairings:
Thai iced tea, coconut water, mango sticky rice
Suggested side dishes:
Green papaya salad, spring rolls, tom yum soup
Troubleshooting advice:
If the batter is too thick, add more water. If it's too thin, add more flour.
Food safety advice:
Make sure the oil is hot enough before frying to prevent the batter from absorbing too much oil. Use caution when handling hot oil.
Food history:
Cha-phlu is a type of leaf commonly used in Thai cuisine to wrap food for grilling or frying. Fried bananas are a popular dessert in many Southeast Asian countries.
Flavor profiles:
Sweet, crispy, slightly nutty
Serving suggestions:
Serve the fried bananas as a dessert or snack.
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Region: Thai