Fried Bananas
By America's Test KitchenPublished on March 28, 2019
Time
1¼ hours
Yield
Serves 6 to 8
Ingredients
Before You Begin
Use ripe yellow bananas. Avoid ones that are green or have begun to turn black. Serve with store-bought chocolate sauce, if desired.
Instructions
- Toss bananas with 2 tablespoons flour in bowl. Freeze until bananas are firm, about 30 minutes.
- Whisk sugar, baking powder, lemon zest, salt, and remaining ¾ cup flour together in bowl. Slowly whisk milk into flour mixture until smooth batter forms.
- Set wire rack in rimmed baking sheet and line rack with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 375 degrees.
- Transfer half of bananas to batter and stir to coat. Using tongs or fork and working with 1 piece at a time, remove bananas from batter, allowing excess batter to drip back into bowl, then add to hot oil. Cook until golden brown, about 2 minutes, stirring occasionally and flipping bananas as needed. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees.
- Transfer bananas to prepared rack. Return oil to 375 degrees and repeat with remaining bananas and batter. Serve.
Time
1¼ hoursYield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
For warm fried bananas with a golden, tempura-like coating, we started at the grocery store, selecting ripe yellow bananas. Green bananas were not sweet enough, and those that had begun to turn black became too soft. Freezing the banana slices before coating them with batter prevented them from overcooking and becoming mushy. Frying them quickly in hot (375-degree) oil before draining them on paper towels ensured that each slice had a crispy, golden-brown shell.
Before You Begin
Use ripe yellow bananas. Avoid ones that are green or have begun to turn black. Serve with store-bought chocolate sauce, if desired.
Instructions
- Toss bananas with 2 tablespoons flour in bowl. Freeze until bananas are firm, about 30 minutes.
- Whisk sugar, baking powder, lemon zest, salt, and remaining ¾ cup flour together in bowl. Slowly whisk milk into flour mixture until smooth batter forms.
- Set wire rack in rimmed baking sheet and line rack with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 375 degrees.
- Transfer half of bananas to batter and stir to coat. Using tongs or fork and working with 1 piece at a time, remove bananas from batter, allowing excess batter to drip back into bowl, then add to hot oil. Cook until golden brown, about 2 minutes, stirring occasionally and flipping bananas as needed. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees.
- Transfer bananas to prepared rack. Return oil to 375 degrees and repeat with remaining bananas and batter. Serve.
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