Ingredients with Measurements:
- 4 ripe saba bananas, peeled and sliced diagonally
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup pineapple juice
- 1 tbsp soy sauce
- 1 tbsp cornstarch dissolved in 1/4 cup water
Special equipment needed:
- Deep frying pan or wok
- Mixing bowls
- Whisk
- Slotted spoon
- Saucepan
Step-by-step instructions:
a. In a mixing bowl, combine flour, cornstarch, salt, and baking powder. Whisk to combine.
b. Gradually add water while whisking until the batter is smooth and free of lumps.
c. Heat oil in a deep frying pan or wok over medium heat.
d. Dip each banana slice in the batter, making sure it is fully coated.
e. Carefully place the coated banana slices in the hot oil and fry until golden brown. Use a slotted spoon to remove the fried bananas from the oil and place them on a plate lined with paper towels to remove excess oil.
f. In a saucepan, combine vinegar, brown sugar, ketchup, pineapple juice, and soy sauce. Bring to a boil over medium heat.
g. Add the cornstarch mixture to the sauce and stir until the sauce thickens.
h. Serve the fried bananas with the sweet and sour sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Oil temperature for frying: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 360
Total fat: 15g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 420mg
Total carbohydrates: 56g
Dietary fiber: 2g
Sugars: 26g
Protein: 2g
Substitutions for ingredients:
- Saba bananas can be substituted with plantains or regular bananas.
- Pineapple juice can be substituted with orange juice or apple juice.
- Soy sauce can be substituted with tamari or liquid aminos.
Variations:
- Add a pinch of cayenne pepper to the batter for a spicy kick.
- Use honey instead of brown sugar for a healthier sweetener.
- Add chopped bell peppers and onions to the sweet and sour sauce for a more flavorful dip.
Tips and tricks:
- Make sure the oil is hot enough before frying the bananas to prevent them from getting soggy.
- Use a slotted spoon to remove the fried bananas from the oil to prevent them from breaking apart.
- Serve the sweet and sour sauce on the side to prevent the fried bananas from getting too soggy.
Storage instructions:
Store leftover fried bananas and sweet and sour sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fried bananas in the oven at 350°F for 5-10 minutes or until crispy. Reheat the sweet and sour sauce in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the fried bananas on a platter with the sweet and sour sauce in a small bowl on the side. Garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds.
Pairings:
This dish pairs well with steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the batter is too thick, add more water until it reaches the desired consistency.
- If the fried bananas are too greasy, drain them on paper towels for a few minutes before serving.
Food safety advice:
Make sure the oil is not too hot to prevent it from splattering and causing burns. Always use caution when working with hot oil.
Food history:
Pritong saging is a popular Filipino snack or dessert made with fried bananas. It is often served with sweet and sour sauce or caramel sauce.
Flavor profiles:
The fried bananas are crispy on the outside and soft on the inside, with a sweet flavor. The sweet and sour sauce is tangy and slightly sweet.
Serving suggestions:
Serve this dish as a snack or dessert.
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Region: Filipino