This Crunch Is Everything

Von Pailin's Kitchen · 30 Min.

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Zubereitung

1. If using dried coconut, pour 2 tablespoons (30 ml) of boiling water over it and let it soak while you prep the bananas.
2. For plantains, peel and cut them crosswise into 3 equal sections, then slice each section lengthwise into 4 pieces. For namwa bananas, peel and cut lengthwise into 1/4-inch (about 6 mm) slices.
3. In a medium bowl, combine the rice flour, sugar, toasted sesame seeds, salt, baking powder and coconut. Add the water and stir until well combined.
4. Heat about 1.5 inches of oil in a pot to about 325°F (160°C). Test the batter: dip a banana in and lift it; the batter should cling long enough to get the banana into the oil. If it all drips off, add rice flour or all-purpose flour one tablespoon at a time until thick enough. Fry 1-2 pieces first to check the batter if unsure.
5. Fry the bananas for about 5 minutes, until deep brown. Keep the oil below 350°F (175°C). If they brown before 5 minutes, the heat is too high.
6. Drain on paper towels or a rack.
7. Let cool for several minutes so the coating crisps, then serve once cool and crisp.

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KokosnussBanane