Fried Bananas And Sweet Potatoes Recipe by Minh Hayes
Cooking Instructions 45 minutes (not including batter resting time) 1 Peel the bananas and flatten them. Peel the sweet potato and slice it thinly. 2 Blend the cooked rice with a little water until smooth. 3 Mix the blended rice, rice flour, rock sugar, salt, black sesame seeds, baking powder, and water together to make a thick batter. Cover with plastic wrap and let it rest for 3 hours. 4 To use a stainless steel pan: add a little water and bring to a boil over medium heat. When the water starts to bubble, the pan is ready. Let the pan dry, then add oil. When a spoon or chopstick sizzles in the oil, it’s ready for frying. Dip the bananas and sweet potato slices into the batter. 5 I used a small amount of oil to show that the food doesn’t stick to the pan. Heat the oil in the stainless steel pan, add the sweet potato slices, and fry until golden. Remove and drain. 6 Dip the bananas in the batter and fry them for the first time until lightly golden, then remove. After the first round, the oil will be low, but the pan will still be shiny and not sticky. 7 Add more oil for the second round. When a chopstick sizzles in the oil, dip the bananas in the batter again and fry a second time until golden and crispy. Remove and drain. 8 Serve hot. This method makes the banana and sweet potato fritters extra crispy. 1 Peel the bananas and flatten them. Peel the sweet potato and slice it thinly. 1 Peel the bananas and flatten them. Peel the sweet potato and slice it thinly. 2 Blend the cooked rice with a little water until smooth. 2 Blend the cooked rice with a little water until smooth. 3 Mix the blended rice, rice flour, rock sugar, salt, black sesame seeds, baking powder, and water together to make a thick batter. Cover with plastic wrap and let it rest for 3 hours. 3 Mix the blended rice, rice flour, rock sugar, salt, black sesame seeds, baking powder, and water together to make a thick batter. Cover with plastic wrap and let it rest for 3 hours. 4 To use a stainless steel pan: add a little water and bring to a boil over medium heat. When the water starts to bubble, the pan is ready. Let the pan dry, then add oil. When a spoon or chopstick sizzles in the oil, it’s ready for frying. Dip the bananas and sweet potato slices into the batter. 4 To use a stainless steel pan: add a little water and bring to a boil over medium heat. When the water starts to bubble, the pan is ready. Let the pan dry, then add oil. When a spoon or chopstick sizzles in the oil, it’s ready for frying. Dip the bananas and sweet potato slices into the batter. 5 I used a small amount of oil to show that the food doesn’t stick to the pan. Heat the oil in the stainless steel pan, add the sweet potato slices, and fry until golden. Remove and drain. 5 I used a small amount of oil to show that the food doesn’t stick to the pan. Heat the oil in the stainless steel pan, add the sweet potato slices, and fry until golden. Remove and drain. 6 Dip the bananas in the batter and fry them for the first time until lightly golden, then remove. After the first round, the oil will be low, but the pan will still be shiny and not sticky. 6 Dip the bananas in the batter and fry them for the first time until lightly golden, then remove. After the first round, the oil will be low, but the pan will still be shiny and not sticky. 7 Add more oil for the second round. When a chopstick sizzles in the oil, dip the bananas in the batter again and fry a second time until golden and crispy. Remove and drain. 7 Add more oil for the second round. When a chopstick sizzles in the oil, dip the bananas in the batter again and fry a second time until golden and crispy. Remove and drain. 8 Serve hot. This method makes the banana and sweet potato fritters extra crispy. 8 Serve hot. This method makes the banana and sweet potato fritters extra crispy. 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