Fried bananas

Fried bananas

By
From
Cabana The Cookbook
Serves
4-6
Photographer
Martin Poole

Fried bananas are often served in Brasil as an accompaniment to grilled meat – try them with Steak Oswaldo Aranha or chilli and cumin marinated hanger steak. Traditionally, a semi-sweet banana variety such as banana prata (silver banana) is used, but you can substitute slightly under-ripe bananas, or even plantains.

Ingredients

Quantity Ingredient
60g plain flour
2 eggs
50g fresh breadcrumbs
50g panko breadcrumbs
4-6 firm, slightly under-ripe bananas
vegetable or groundnut oil, for frying
sea salt

Method

  1. Mix the flour with a pinch of salt in a shallow bowl. Lightly beat the eggs in a separate bowl and mix together the two types of breadcrumbs in a third bowl.
  2. Peel the bananas and halve them lengthways. Coat the banana halves evenly with the seasoned flour, egg and breadcrumbs. Set aside.
  3. Heat enough oil to shallow fry the bananas in a wide, shallow pan. (If using a deep-fat fryer, heat the oil to 180°C). When the oil is hot, add the bananas in batches and cook for about 2 minutes on each side, until golden brown. Remove and drain on kitchen paper. Transfer to a warmed plate and serve immediately.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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