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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (163g) Recipe makes 4 servings |
||
| Calories 198 | ||
| Calories from Fat 20 | (10%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.3g | 3% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 65mg | 2% | |
| Potassium 474mg | 13% | |
| Total Carbohydrate 42.6g | 14% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 20.9g | ||
| Protein 4.5g | 9% | |
Fried Bananas
By: Mille® ™
Feb 24, 2002
Just as South and Central American countries have their fried plantains, the Vietnamese have fried bananas, usually sold on the streets by women in front of their houses. The firmer the bananas, the better.
SERVES 4
Ingredients
- 6 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1 egg, beaten
- 1/4 cup milk
- 1 pinch salt
- 4 medium bananas (the firmer they are, the better)
- peanut oil (for frying)
Directions
1
Mix together the flour, sugar, egg, milk and salt to make a smooth, paste-like batter.2
Leave to rest for one hour.3
Peel the bananas and slice each one in half lengthwise, then across into chunks about three inches long.4
Dip the banana pieces into the batter and shallow fry in hot oil for a few minutes or until golden brown all over.5
Drain quickly on a wire rack or paper towel, and serve warm.6
If you like, serve them with real maple syrup, powdered sugar, or honey, for extra sweetness.
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Featured Reviews for This Recipe
From: flirtyfunchick
On Nov 23, 2008
This is awesome! I come from a Vietnamese family and my favorite all time dessert was chuoi chien (translates into banana fried) . . . I would try and sneak the hot fresh and fried ones from the plates - delicious! While I agree firm bananas are important, it's also really important that they are pretty ripe - the riper (not rotten), the sweeter they get when cooked and hot. Just soak off the extra oil and these things are perfect . . . .even when microwaved the next day — no need for powdered sugar or honey or anything, but then again, I'm a purist. 
From: Dave_in_CO
On Oct 14, 2007
Very good! I used sweet rice flour and the batter was really good, crunchy and sweet. Honey on top makes this super tasty.
From: KitchenManiac
On Jan 2, 2003
oh yummy!! I sprinkled some powdered sugar and a touch of maple syrup...great sweet to end a wonderful dinner. The ease of made it even better!
From: Kelly Green
On Mar 11, 2003
I made these for my daughter to serve while she gave a report on the country of Laos (Vietnam neighbor). They were easy to make, the batter is delicious. I only had time to let the batter rest for 15 minutes, and it worked just fine. Her teacher said that these were the best treats brought in!
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