Ingredients with Measurements:
- 4 ripe bananas
- 1/2 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
- 1/4 cup coconut milk
- 1/4 cup Maprang fruit puree
- Oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Blender or food processor
Step-by-step instructions:
1. Peel and slice the bananas into 1/2 inch rounds and set aside.
2. In a large mixing bowl, combine the flour, cornstarch, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the water, coconut milk, and Maprang fruit puree until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Heat the oil in a deep fryer or heavy-bottomed pot to 350°F.
6. Dip each banana slice into the batter, making sure it is well coated.
7. Carefully place the coated banana slices into the hot oil and fry until golden brown, about 2-3 minutes per side.
8. Use a slotted spoon to remove the fried bananas from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 8g
- Carbohydrates: 52g
- Protein: 3g
- Fiber: 3g
- Sugar: 23g
Substitutions for ingredients:
- All-purpose flour can be substituted with rice flour or gluten-free flour.
- Cornstarch can be substituted with potato starch or arrowroot powder.
- Sugar can be substituted with honey or maple syrup.
- Coconut milk can be substituted with almond milk or soy milk.
- Maprang fruit puree can be substituted with mango puree or pineapple puree.
Variations:
- Add a pinch of cinnamon or nutmeg to the batter for extra flavor.
- Serve with a scoop of vanilla ice cream or whipped cream.
- Drizzle with chocolate sauce or caramel sauce for a decadent dessert.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Make sure the oil is hot enough before frying to prevent the batter from absorbing too much oil.
- Don't overcrowd the fryer or pot, as this can cause the temperature to drop and result in soggy fried bananas.
- Use a slotted spoon to remove the fried bananas from the oil to prevent them from breaking apart.
Storage instructions:
- Fried bananas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the fried bananas on a baking sheet and bake in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the fried bananas on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
- Fresh fruit slices, such as strawberries or kiwi.
- Chopped nuts, such as almonds or pecans.
- Whipped cream or ice cream.
Pairings:
- Serve with a cup of hot tea or coffee for a cozy dessert.
Suggested side dishes:
- Fresh fruit salad
- Coconut rice
- Grilled pineapple
Troubleshooting advice:
- If the batter is too thick, add a little more water or coconut milk to thin it out.
- If the fried bananas are too greasy, try reducing the temperature of the oil or frying for a shorter amount of time.
Food safety advice:
- Be careful when working with hot oil to avoid burns.
- Make sure the bananas are fully coated in the batter to prevent them from falling apart in the fryer.
Food history:
- Fried bananas are a popular dessert in many Southeast Asian countries, including Thailand and Indonesia.
Flavor profiles:
- Sweet, crispy, and slightly tangy from the Maprang fruit puree.
Serving suggestions:
- Serve as a dessert or snack.
Related Categories
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Region: Thai
Taste: Sweet, Savory, Crunchy, Caramelized