It cannot be denied that we grew up with recipes passed down from generation to generation from our former members. Whether it's from grandmothers, aunts, or directly from our mothers. But for sure, I always keep recipes for traditional foods from my grandmother. To be precise, my late grandmother.
Like the recipe that I present to you. I made this recipe from an adaptation of my late grandmother's recipe. Pretty simple, but some of the tricks my late grandmother was told are very important to remember.
Well, why the recipe from my late grandmother, not my mother? Yeah, because in the past my mom worked overseas and I spent all my time with my grandmother and my older siblings until I was in middle school.
So, my childhood self really liked the crispy fried bananas made by my late grand mother. And today, I will share it with you here.
So many recipes for similar fried bananas. In my version here, I just rice flour. We have to eat fried bananas immediately when they are warm. The condition of the fried bananas that have cooled will cause the surface of the fried bananas to become hard in texture, and not crispy anymore.
NOTE: I use a type of banana that has a hard texture even when ripe, and this type of banana is better consumed for processed foods than having to be eaten in raw condition.
THE INGREDIENTS
- 10-15 ripe bananas
- 1 cup of rice flour
- 1/2 tablespoon of salt
- 200 ml of water
- cooking oil to fry bananas
COOKING INSTRUCTIONS
- STEP 1: Make the batter. Mix the water into the flour by slowly pouring the water into the flour, while stirring. This method is to make sure, we know whether the consistency of the batter can be used as a coating for bananas for frying. If you feel that the batter is not thick enough, you can add more flour.
- STEP 2: Peel the bananas, then cut the bananas. Here I am following the recipe from my late grandmother. For each banana, I slice it into layers to make it look like a banana.
- STEP 3: Heat the oil. Then fry the bananas that have been dipped in the previous batter. Do it quickly when dipping the bananas in the oil so that they ripen at the same time.
- STEP 4: Fry until both sides are golden brown. Here I'm kind of scorching them because I left them for a while. Oops, my bad! So, please keep watching the bananas to avoid them getting burnt.
SERVED FRIED BANANAS
Serve the fried bananas while warm so that the texture remains crispy on the outside, but on the inside, it remains soft but not mushy because it uses a type of banana that has a hard and dense texture even though it is in ripe condition. The taste of crispy fried bananas is sweet from the natural flavor of the bananas that have been quite ripe.
How about the small crispy pieces that I serve on the plate? Well, that's left over from the batter I fried. Many of us Indonesians like to eat small crispy pieces because the sensation while eating will create a "kriuk kriuk" sound when eaten.
I hope you guys like my recipe this time, which I brought from an adaptation of a recipe taught by my late grandmother. Enjoy your day!
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009
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