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Fan-fried bananas are one of the favorite snacks that are always sought after because of their distinctive texturecrispy on the outside, soft on the inside. But not everyone succeeds in making a version that is truly crispy and not oily. In fact, there is one simple ingredient that can make the fried results much drier and stay crispy even when cold.
With easy-to-find ingredients and practical steps, you can try it yourself at home without the need for special tools. The key is not only in the dough, but also in how to slice the bananas and adjust the oil temperature when frying. Check out the complete tips and the no-fail recipe for crispy banana fans below.
The Secret to Keeping Bananas Crispy and Dry1. Add Margarine to the Dough
A tablespoon of margarine in the batter can help your fritters stay crispy without absorbing excess oil. Margarine also makes the flour coating more sturdy and crispy even when it's cold.
2. Use Warm Water
Warm water helps dissolve the dry ingredients more smoothly, making the dough more unified and easier to stick to the banana. Avoid cold water so that the dough does not clump.
3. Proper Frying Technique
The oil should be really hot before you start frying. Use medium heat so that it cooks evenly and achieves a golden color. Flip the bananas only once so that they don't break and don't absorb too much oil. Once cooked, drain on a wire rack or greaseproof paper so that the final result is dry and crispy.
Complete Recipe for Crispy and Non-Oily Banana Fans (1012 pieces) Material:
- Sufficient ripe bananas (you can also use raja, uli, or tanduk bananas)
- 15 tbsp medium protein wheat flour
- 3 tbsp granulated sugar
- 1 tbsp rice flour
- 1 tbsp cornstarch
- 1/4 tsp vanilla powder
- Salt to taste
- 1 tbsp margarine
- Sufficient warm water (approximately 175 ml, pour in little by little)
- Sufficient cooking oil
How to make:
1. Make Crispy Flour Dough
Mix all the flour, sugar, salt, and vanilla. Add margarine, stir while pressing until evenly distributed. Add warm water little by little, stir until the texture is right (not too runny, not too thick).
2. Slice Bananas into Fan Shapes
Place the banana at an angle, slice lengthwise from end to end, making sure not to break. Use a sharp knife to create a neat fan shape.
3. Heat the oil
Heat a lot of oil over medium heat. Make sure it is really hot before frying.
4. Dip and Fry Bananas
Dip the bananas into the batter, making sure they are evenly coated. Gently place them in the hot oil. Fry until the bottom is golden, flip once, then continue frying until cooked through.
5. Drain Until Dry
Remove and drain on a wire rack or paper towels. Allow the oil to drain completely to maintain a crispy texture.
FAQ About Banana Fan Fritters 1. What is the function of margarine in banana fan dough?
Margarine helps create a drier, crispier outer layer, and reduces excess oil absorption during frying.
2. Can I use regular water instead of warm water?
Yes, but the results may not be optimal. Warm water helps the flour mixture blend better and makes the dough texture smoother.
3. What type of banana is most suitable?
Kepok bananas are most recommended because they are dense and do not easily become soft when fried. Other alternatives: raja bananas, uli bananas, or tanduk bananas.
4. Why are fried foods still oily even though they have been fried for a long time?
It is possible that the batter is too thin or the oil is not hot enough when you start frying. Make sure the oil is hot and the batter is thick enough.
5. Can this mixture be used for other fried foods?
Absolutely! You can use it for tempeh, tofu, or vegetables. Just adjust the taste (for example, add powdered stock for a savory version).
(brl/red)
