RCI-DS.004.0091.001
Deep-Fried Bananas
Deep-Fried Bananas from the Recidemia collection
Prep10 min
Cook20 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- large4 unitripe bananas, cut in half width-wise, and then each half, in half again, length-wise
- cold soy milk1/2 cup
- lemon juice or white vinegar1 tsp
- 1 cup
- 2 tbsp
- cinnamon or Chinese five-spice powder1 tbsp
- 1/2 tsp
- sparkling water or club soda1 unitas needed
- - 1 cup extra unbleached flour1/2 unitfor dredging bananas
- 1 unit
Method
1
Peel the large ripe bananas and slice them diagonally into pieces approximately 1-inch thick. Set aside on a clean plate.
2 minutes
2
In a mixing bowl, combine unbleached flour, baking powder, and your chosen sweetener, whisking together until evenly blended. Gradually add cold water and stir until a smooth, lump-free batter forms with a consistency that lightly coats the back of a spoon.
5 minutes
3
Allow the batter to rest so the baking powder activates and the gluten relaxes, resulting in a lighter, crispier coating when fried.
10 minutes
4
Pour oil into a deep, heavy-bottomed pot or wok to a depth of at least 3 inches and heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer or test with a small drop of batter to confirm readiness.
8 minutes
5
Working in small batches, dip each banana piece fully into the batter, allowing any excess to drip off, then carefully lower them into the hot oil using a slotted spoon or tongs.
2 minutes
6
Fry the battered banana pieces, turning occasionally, until the exterior is uniformly golden and crisp, approximately 3 to 4 minutes per batch. Avoid overcrowding the pot to maintain oil temperature.
4 minutes
7
Remove the fried bananas with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
2 minutes
8
Serve the deep-fried bananas immediately while the shell is still crisp and the interior is warm and soft, optionally dusted with additional sweetener or paired with ice cream.