How to make fried bananas without being oily, still crispy on the outside, soft on the inside

foto: shutterstock.com

Many people don't realize that the type of flour, oil temperature, and frying method greatly affect the end result.

Brilio.net - Who doesn't like fried bananas? This classic snack is always tempting with its combination of sweet taste and crunchy texture. However, there is one problem that often occurs: oily fried bananas. Instead of being crispy and delicious, the result is soft and feels too oily in the mouth. Of course, this reduces the pleasure of eating it.

This problem often occurs due to inappropriate techniques and ingredients. Many people are unaware that the type of flour, oil temperature, and frying method greatly affect the final result. If you want to make fried bananas that are crispy on the outside but still soft on the inside, there are several tricks that need to be applied so that the results are perfect without excess oil.

Fried bananas that absorb too much oil are usually caused by the following factors:

1. Oil is not hot enough

If the oil has not reached the ideal temperature when the bananas are fried, the dough will absorb more oil before it has time to harden.

2. The dough is too runny

Dough that is too runny cannot coat the bananas well, so the oil is more easily absorbed and makes the result oily.

3. The bananas are fried immediately after being dipped in the batter.

Bananas that are directly dipped in the batter into the oil tend to absorb more oil because the coating has not adhered perfectly.

4. Frying too much at once

When too many bananas are fried in one pan, the oil temperature will drop drastically. As a result, the bananas will not cook quickly and will absorb more oil.

5. Not drained properly

After frying, fried bananas that are not drained properly will retain excess oil, making them taste greasy and less crispy.

In order for fried bananas to be crispy and not oily, there are several steps that need to be considered. Here are the techniques that can be applied:

1. Use the right flour mixture

To make the fried food crispier and not absorb too much oil, mix rice flour and wheat flour in the dough. Rice flour helps create a crispier texture, while wheat flour provides good adhesion.

Also, add a little baking powder or baking soda to the batter to make it lighter and airier. This effect will help reduce oil absorption during frying.

2. Make sure the oil is really hot.

The oil should be at 170-180C before you start frying the bananas. If it is too cold, the dough will absorb more oil before it has time to harden. To test the temperature of the oil without a thermometer, try dipping a small piece of dough into the oil. If it immediately floats with small bubbles, the oil is ready.

3. Use the "double frying" technique

One trick to make fried bananas crispier and less oily is to use the double frying technique (frying twice). Here's how:
- Fry the bananas briefly until half cooked, then remove and drain.
- Let the oil temperature rise again, then fry the bananas again until golden.

This technique not only makes the outer layer crispier, but also helps reduce excess oil that is absorbed into the banana.

4. Let the bananas sit for a while after dipping them in the batter.

After dipping the banana into the batter, do not fry it immediately. Let it sit for 1-2 minutes so that the batter adheres perfectly to the surface of the banana. This way, the outer layer will be stronger and will not easily absorb oil.

5. Use lots of oil and don't overfill

For better results, use enough oil so that the bananas can sink when fried. A lot of oil will help fry more evenly and quickly, so that the bananas do not absorb too much oil.

However, make sure not to fry too many bananas in one pan at once. If there are too many, the oil temperature will drop and make the fritters more oily.

6. Drain properly

Once removed from the oil, the fried bananas should be drained properly. Use a wire strainer or place them on a paper towel to absorb excess oil. Do not stack the fried bananas while they are still hot, as the trapped steam can cause them to become soft quickly.

Making crispy and non-oily fried bananas is not difficult, as long as you know the trick. Make sure the oil is really hot before frying, use the right flour mixture, and try the double frying technique for crispier results. Also, don't forget to drain properly so that excess oil doesn't settle on the fried food.

By following these steps, fried bananas will remain crispy, not oily, and remain soft inside. Good luck!

(brl/tin)