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Fried Bananas Part 2 - Frying the Bananas Recipe Video
|Bananas||3 Medium, peeled and sliced (Gluay Nam Wa)|
|Sweet potato||6 Medium, slice|
|Plantain||4 Medium, slice|
|Rice flour||3⁄4 Cup (12 tbs)|
|Kosher salt||1⁄2 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|White sesame seeds||1 Tablespoon, toasted|
|Coconut meat||1⁄3 Cup (5.33 tbs), shredded|
|Cold water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2867 Calories from Fat 209
% Daily Value*
Total Fat 24 g37.4%
Saturated Fat 10.1 g50.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1598.3 mg66.6%
Total Carbohydrates 664 g221.4%
Dietary Fiber 60.6 g242.4%
Sugars 241.1 g
Protein 40 g79.4%
Vitamin A 2760.1% Vitamin C 357%
Calcium 42.3% Iron 71.4%
*Based on a 2000 Calorie diet
1. Using a serrated knife, cut the bananas in length wise slices, about 3 to 4 slices each banana.
2. In a large bowl, combine together rice flour, kosher salt, sugar, baking powder, sesame seeds and shredded coconut.
3. Pour in water and whisk thoroughly to prepare the batter, if the batter is too thin, then add 1-2 tablespoon rice flour.
4. Put all the banana slices in the batter and stir gently to coat well, taking acre not to break the slices.
5. In a pan, heat oil on medium high heat until it reaches temperature of 350 °F.
6. Reduce the heat, slowly drop the bananas in the hot oil, shake the banana slices to avoid sticking together and allow to fry for 4 to 5 minutes or until they are golden brown on top.
7. Drain the fried bananas on a kitchen towel.
8. In the same batter dip plantain and sweet potato slices, and fry for 4 to 5 minute or until golden brown.
9. Drain the plantain and sweet potato on kitchen towels.
10. Serve hot with desired dipping.