Brilio.net - There are many types of snacks that are easy to make at home, one of many people's favorites is definitely fried banana. The sweet taste of the banana combined with the savory and crunchy dough makes it hard to stop eating . Fried bananas are sometimes served with chili sauce, chocolate, cheese and so on to make them even more delicious.
Fried bananas are usually made using batter from wheat flour. However, there are still many people who are not satisfied with the results of fried bananas with flour, because the crispiness doesn't last long and the texture of fried bananas becomes soft easily. As a result, fried bananas must be eaten immediately while they are warm so they remain crunchy.
In fact, if you know the tricks for making it, fried bananas can stay crispy for a long time even though they are no longer warm, you know. You can copy the trick for making non-soft and crispy fried bananas all day long from netizens on the YouTube channel Mamih Chaca's Diary, here. After investigating, instead of using wheat flour, he chose to use two other types of kitchen ingredients.
"This is the secret to making crunchy crispy bananas all day long," he wrote in Mamih Chaca's YouTube Diary upload, quoted by BrilioFood on Thursday (29/2).
First, make the first dough that has a liquid texture. So, instead of using flour, this netizen known as Mamih Chaca chose to use rice flour and tapioca. Yup, these two ingredients are said to make the texture of fried bananas much crispier and last longer than using ordinary wheat flour.
Then, he mixed the two ingredients with coconut milk, salt and liquid vanilla. Next, pour in water until the mixture is quite liquid, because later this mixture will function as a cream to cover the fried bananas.
"This liquid vanilla makes the fried bananas smell a little fragrant," added YouTube Diary account owner Mamih Chaca.
photo: YouTube/Diary Mamih Chaca
Also prepare another container to make the second dough. The texture of this second mixture is quite thick. To make it, simply mix rice flour, tapioca and enough water. Mix well, then dip the banana into it. Mamih Chaca this time used kepok bananas, but you can also use other types of bananas according to your taste.
photo: YouTube/Diary Mamih Chaca
After dipping the bananas in the thick batter, fry them immediately in hot oil. Make sure the stove fire you use is not too big or small, so that the fried bananas can cook evenly and don't burn easily.
Wait until the fried bananas are slightly browned, then pour the liquid mixture into them. This liquid mixture will form creme cavities when it enters the hot oil. When the cream has hardened a little, immediately adjust its position so that it covers the fried bananas with the help of a spatula .
Continue the frying process until all the bananas are cooked, brown and crunchy. If so, remove and drain the fried bananas before serving.
photo: YouTube/Diary Mamih Chaca
How? Isn't this really interesting trick to make fried bananas non-soft and crispy for a long time? Taking a peek at the YouTube channel upload Diary Mamih Chaca, apart from having been watched 12 thousand times, the comments column is also filled with enthusiastic netizens, you know.
Tricks for frying bananas so they don't absorb a lot of oil.
After knowing the tricks for frying bananas so they are crispy and long-lasting, now is the time to learn tricks so that fried bananas don't absorb a lot of oil. Here's a trick for frying bananas so they don't absorb a lot of oil.
1. Choose the right banana.
Use bananas that are still a bit firm or half ripe, not ones that are too ripe. Overripe bananas tend to absorb more oil.
2. Cut the bananas to the right size.
Cut the bananas into pieces that are neither too thin nor too thick. Banana slices that are too thin may absorb more oil, while those that are too thick may not cook evenly inside.
3. Make sure the oil is hot.
Heat the oil until it is hot enough before adding the bananas. Oil that is hot enough will form an outer layer on the banana quickly, thereby preventing excessive oil absorption.
4. Don't fry too much at once.
Avoid frying too many banana pieces at once. This can lower the temperature of the oil significantly and make the bananas absorb more oil.
5. Use kitchen tissue.
After frying, place the fried bananas on kitchen paper to absorb excess oil on the surface.
6. Don't leave it in hot oil for too long.
Make sure you don't fry the bananas for too long. Bananas that are left in hot oil for too long will absorb more oil.
7. Use the right oil.
Choose an oil with a high smoke point such as coconut oil, palm oil, or vegetable oil. Oils with a high smoke point are more stable at high temperatures and tend to absorb less into the food being fried.