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OVERVIEW:
Fried bananas is popular throughout Southeast Asia, where they are abundant and inexpensive. The slow frying technique used in this recipe ensures that the bananas remain crisp after cooking.
INGREDIENTS:
1 cup rice flour
2/3 cup water
¼ tsp salt
8 small finger bananas
Oil for frying
PREPARATION:
Place rice flour in deep mixing bowl. Make a well in the middle of the flour, and add water and salt. Whisk vigorously until batter is evenly smooth for coating and not too thin (if too thin, add more rice flour).
Peel bananas and cut in half lengthwise. Dip into batter to coat generously. Heat oil in wok or deep fryer until moderately hot. Add bananas and fry slowly until golden brown and crispy. This will take about 15 minutes. Remove bananas from oil, drain on paper napkins and dry well. Can be served with until, here used as a dip.
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