Banana fritters

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These crispy, golden, deep-fried banana fritters are spectacular! Honey really adds a subtle mellow sweetness và depth to the flavour of the caramelised bananas.

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If you’ve not had honey-drizzled banana fritters, you have khổng lồ try this right away! These crispy, golden, deep-fried banana fritters are spectacular!

Honey really adds a subtle, mellow sweetness và depth to the flavour of the caramelised bananas.

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Each nugget packs such a punch.

The soft, almost creamy, warm flesh of bananas are punctuated with crispy batter when you sink your teeth into it.

When eaten with dollops of vanilla ice-cream, a simple snack is transformed into a heavenly dessert that’s a fitting cap-off khổng lồ any meal.


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Deep-fried banana fritters are a traditional Asian tea snack, often prepared with whatever bananas are available locally.

While some varieties of bananas are generally more suited khổng lồ being deep-fried, I just use whatever I have at home, once they get a little too ripe.

If there’s one fruit I always have plenty of at home, it’s bananas!


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So, I always try khổng lồ find interesting ways khổng lồ use up my over-ripe bananas.

I vị the deep-fried fritters when the bananas are at the point where their peels have freckled considerably, & the flesh is soft & pliable, though still holding itsshape.

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Living in Singapore, we’re extremely fortunate lớn be able to lớn get many varieties of bananas from countries in the Asian region – primarily, the Philippines, Malaysia, Indonesia & Japan.

I must confess that I have probably the poorest general knowledge of varieties of bananas.

I used khổng lồ have such a tough time trying to lớn recognise the pertinent characteristics of each variety andtheir local names.

Pisang rajah, pisang tanduk, pisang emas –being the only ones most familiar to lớn me (‘pisang’being the word for ‘banana’ in the Malay language).

I’ve kind of given up on trying (for now) & am just content with leaving this task to my local fruit vendors at the market.

I simply ask the Uncle or Aunty to lớn give me thesweeter varieties, which might over up as banana fritters, & I’m good khổng lồ go!


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Just a shortword on this recipe – this batter produces a nice crisp, but in our humid weather, even the best of batters bởi vì not stay crisp for too long.

One approach I’ve taken is lớn keep the fritters in a warm oven phối at about 100 to lớn 110 deg C for a short period of time.

It helps prolong crispness until the moment I’m ready to serve.


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Another effective approach I’ve also often used, if cooking a large quantity (say, anything more than trăng tròn fritters)would be lớn par-fry the entire batch my first time round, letting them drain on paper towels for 5 minutes.