Sweet Fried Bannanas
Description
These Sweet Fried Bananas are a comforting, indulgent treat that transforms simple fruit into a golden, crispy delight. The bananas are first marinated in a mixture of sugar, lemon juice, and rum, allowing the flavors to penetrate the fruit for a rich, aromatic base. Coated in a light, airy batter and pan-fried until just golden, they offer a perfect contrast between the crunchy exterior and the soft, sweet interior. This dessert is quick to prepare and brings a touch of Mediterranean flair to any table. Serve them warm as a quick after-dinner sweet or a special weekend breakfast indulgence. The hint of citrus brightens the sweetness, making it refreshing rather than heavy.Ingredients
Directions
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Cut the large bananas in half lengthwise.
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In a shallow dish, combine the sugar, lemon juice, grated orange peel, and rum.
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Place the banana halves in the marinade, ensuring they are coated. Let them stand for 2 hours to absorb the flavors.
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While the bananas marinate, prepare the batter. In a bowl, mix the flour, 1/2 cup water, and 1 tablespoon olive oil until smooth.
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Gently fold the beaten egg white into the flour mixture until just combined, creating a light, airy batter.
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Heat 1/2 cup olive oil in a large frying pan over medium heat.
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Drain the bananas from the marinade, allowing excess liquid to drip off.
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Dip each banana half into the batter, coating it completely.
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Carefully place the battered bananas into the hot oil. Fry until golden brown on both sides, turning once.
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Remove from the pan and drain on paper towels.
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Sprinkle with additional sugar if desired and serve hot.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 254.2kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 0.3mg1%
- Total Carbohydrate 13.8g5%
- Dietary Fiber 0.2g1%
- Sugars 7.7g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe originally called for a 2-hour marination time to allow the rum and citrus flavors to penetrate the bananas. This step is crucial for developing the complex flavor profile.
If you prefer a vegan version, you can substitute the egg white with a commercial egg replacer or a tablespoon of aquafaba whipped to soft peaks, though the batter may be slightly less airy.
Ensure the oil is hot enough before adding the bananas to prevent them from absorbing too much oil. The oil should shimmer but not smoke.
Serve immediately while the exterior is still crisp. These do not store well as they lose their texture quickly.
