Fried bananas are a favorite snack for many people because of their sweet and savory taste, as well as their crunchy texture. Bananas used as the basic ingredient already have a natural sweet taste. To add crunchiness, bananas are usually coated with flour batter before being fried.
In making fried bananas, wheat flour is often used as the main ingredient in the coating dough. This flour has a dual function: in addition to making fried bananas crispier, it also acts as a binder for other ingredients in the dough. Some people add baking soda to keep fried bananas crispy longer. The use of these ingredients aims to create the perfect texture for fried bananas .
Although wheat flour helps create the desired crunchy texture, there are also side effects. One of them is that fried bananas can become soft after cooling. This change in texture can certainly reduce the pleasure of eating it. For those who want to enjoy fried bananas that remain crispy even though they are cold, you may need to try alternative recipes or cooking techniques.
Luckily, there is a netizen who once revealed a recipe and how to make crispy fried bananas that last a long time. Through the YouTube Cooking channel, he admitted that he did not use wheat flour or baking soda. However, his fried bananas were crispy and curly in shape.
 YouTube/Cooking
As reported by BrilioFood on Friday (20/9), he admitted to using rice flour as the basic ingredient. Then there is also tapioca flour and eggs that help increase the crispiness of the banana coating dough. Meanwhile, to produce a curly shape, he uses two types of dipping dough, namely thick and thin or liquid dough.
 YouTube/Cooking
First, make the thick dough. Prepare a bowl, then add 10 tablespoons of rice flour, 1 tablespoon of tapioca flour, 1/2 teaspoon of salt, and 200 ml of water poured in gradually. Stir until the dough is evenly mixed. While the liquid dough can be prepared in a larger container. Add 10 tablespoons of rice flour, 1 tablespoon of tapioca flour (starch), a little vanilla powder, 1 packet of thick coconut milk (65 ml pack), and 1 egg. Dissolve these ingredients with 500 ml of water poured in gradually until stirred until smooth. Because the amount of water is more, this dough becomes runny.
 YouTube/Cooking
Once done, transfer the thick dough into a larger container. This thick dough will be used as the main coating. While the liquid dough will be used for crispiness and which will create a curly layer on the surface.
 YouTube/Cooking
Next, dip the halved bananas into the thick batter. Then put the bananas into a frying pan filled with heated oil. Fry until the bananas are dry and stiff, then flip them over. Once done, pour the liquid batter little by little into the oil. Leave it for a few seconds, then flip the bananas so that the kremesan sticks to the bananas. Continue frying until dry, then pour the liquid batter again. Repeat this process 2-3 times, adjust the thickness of the kremesan to your liking.
 YouTube/Cooking
After that, lift and drain. The fried banana is ready to be eaten. The result looks crispy and curly because it is given kremesan several times. In addition, the natural sweetness of the banana and the savory taste of the coconut milk also make this snack even more appetizing.