A classic and delightful dish that is familiar to many. The banana fritters are enjoyed in many different ways throughout the world. Some enjoy it with tea or coffee during tea time, some enjoy it with ice cream or syrup as a dessert, some enjoy it as a breakfast item, and some even enjoy it with spicy soy sauce sambals!
Regardless of how you enjoy it, they are without a doubt an amazing and delightful treat. In this delightful recipe, I have experimented with multiple different kinds of flour and fancied it up a bit. However, you may simply use all-purpose flour with cold water to achieve a delightfully crispy batter. You may even use carbonated water. Do not be afraid to experiment with the recipe to get an end result that you desire.
Recipe
Ingredients
2 cooking plantain (pisang tanduk) - sliced 1 inch. thick
1 cup cooking oil
Batter :
1 cup all-purpose flour
1 cup rice flour
4 tbsp cornflour
4 tbsp tapioca flour
1/2 cup desiccated coconut/fresh grated coconut
1 egg
3 tbsp sugar
1 1/2 tsp salt
1 tsp bicarbonate of soda
1 1/2 cup water
Preparations
1. Mix all of the batter ingredients well.
2. If the batter is too thick, add in more water 1/2 cup at a time.
3. Heat cooking oil in a pan.
4. Dip the plantains in the batter and make sure they are thoroughly coated.
5. Once the oil is hot enough, fry the battered plantains in batches to make sure nothing is sticking to anything.
6. Once the plantains are golden and crispy, remove from pan and let rest on paper towel to remove excess oil.
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