Fried banana
Course | Dessert, Snack |
---|---|
Place of origin | Various |
Serving temperature | Hot |
Main ingredients | Bananas, Oil |
Variations | Banana cue, Pisang Goreng, Chuối Chiên |
Fried banana is a popular dessert and snack food made from bananas that are deep fried, pan-fried, or air-fried until they are golden and crispy. This dish is enjoyed in various forms around the world, particularly in Southeast Asia, Latin America, and parts of Africa. Fried bananas can be served plain, sprinkled with sugar, drizzled with honey, or accompanied by ice cream.
Preparation[edit | edit source]
The preparation of fried bananas involves selecting ripe but firm bananas. The bananas are peeled and can be left whole, halved, or sliced depending on the recipe. They are then fried in cooking oil until golden brown. The specific type of oil used can vary, but commonly includes coconut oil or vegetable oil. In some recipes, the bananas are battered or rolled in sugar before frying to add a caramelized texture.
Regional Variations[edit | edit source]
Banana Cue[edit | edit source]
In the Philippines, a popular variant known as "banana cue" is made with deep-fried saba bananas coated in caramelized brown sugar and skewered on bamboo sticks.
Pisang Goreng[edit | edit source]
In Indonesia and Malaysia, "pisang goreng" is a common version where bananas are battered and then fried, often served with powdered sugar or a spicy sauce.
Chuối Chiên[edit | edit source]
In Vietnam, "chuối chiên" is a version where bananas are dipped in a rice flour batter before frying, making them crispy on the outside and soft on the inside.
Nutritional Information[edit | edit source]
Fried bananas are a source of carbohydrates, potassium, and vitamin B6, but they are also high in calories and fat due to the frying process. The nutritional content can vary significantly based on the method of preparation and ingredients used.
Cultural Significance[edit | edit source]
Fried bananas are not only a beloved snack or dessert but also hold cultural significance in many regions. They are often found in street food markets and are a staple in traditional festivities and gatherings.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD