foto: YouTube/Dapur Mamah Andi
So there's no feeling guilty about eating fried bananas with lots of oil.
8 Mei 2024 22:00
Brilio.net - Fried bananas are often used as a mainstay snack menu while drinking tea or coffee. Generally, this snack is made using a layer of flour, so that the texture can be crispy after frying. However, the crunchy texture of fried banana usually only lasts a short time if you don't know the tricks for making it.
So, to make it last longer, you can use the trick of adding rice flour to the banana mixture before frying. This rice flour has a much finer and lighter texture than wheat flour, so it can make the texture of fried foods much crispier.
However, if you don't have a stock of rice flour at home, don't worry because there are other tricks. One of the tricks for frying bananas to make them crispy was shared by YouTube account user Dapur Mamah Andi. Apart from being crunchy, this trick also helps the processed fried bananas not absorb a lot of oil.
"It dries all day and doesn't get soft," said the owner of the YouTube account Dapur Mamah Andi, quoted by BrilioFood on Wednesday (8/5).
The trick to frying bananas is crunchy & doesn't absorb a lot of oil.
The first thing you have to do is cut the banana into pieces. The owner of the YouTube account Dapur Mamah Andi explained that it is best to use bananas that are not yet too ripe, so that the texture doesn't get soft after frying them later.
photo: YouTube/Mamah Andi's Kitchen
After that, prepare a container for mixing the flour mixture. Add low protein wheat flour and enough sugar. Then, add a little baking powder and cornstarch. Yup, those are the two main kitchen ingredients that must be added so that the fried bananas are crispy and don't absorb a lot of oil.
"I also put a little salt so it has a savory taste," added the netizen known as Mamah Andi.
Next, divide the dough into two, one to make dry dough and one to make wet. So, the flour mixture that will become a wet dough can be added with enough boiled water. Make sure the consistency of the wet mixture is not too runny or too thick.
photo: YouTube/Mamah Andi's Kitchen
Then, dip the banana pieces into the wet mixture first. Continue folding the banana into the dry mixture until it is evenly coated. Once done, fry the bananas in hot oil until brown.
photo: YouTube/Mamah Andi's Kitchen
How about it, the fried bananas made by Mamah Andi look really curly and crunchy, right? Do you have other tricks or are you interested in trying this trick too?
How to fry bananas so they don't stick to the pan.
When frying bananas, the fritters usually stick to the pan and are difficult to turn. Here's how to prevent fried bananas from sticking to the pan.
1. Choose the right banana.
Use bananas that are ripe enough but not too soft. Bananas that are too ripe tend to be softer when fried.
2. Cut the bananas to the same thickness.
Cut the bananas into equal thicknesses so they are evenly cooked and crispy on the outside.
3. Use enough oil.
Make sure your pan has enough hot oil before adding the bananas. The bananas need to be completely submerged in the hot oil, so use enough oil.
4. Don't overcrowd it.
Don't put too many banana slices in the pan at one time. This will prevent even frying and make the bananas stick.
5. Don't turn it over often.
Avoid turning the banana pieces too often when frying. Let one side cook thoroughly before flipping. This will help create a crispy outer layer.
6. Place on tissue paper.
After frying, place the fried bananas on a paper towel to absorb excess oil and prevent them from becoming too oily.
7. Let cool on a chip rack.
Don't stack fried bananas on top of each other while they are still hot. Let cool on a baking rack or paper towel so it doesn't get sticky.
Disclaimer: This translation from Bahasa Indonesia to English has been generated by Artificial Intelligence.
