Peel the bananas and cut them in half
up peanut oil.
Peel bananas and cut into 1/2
For the Bananas:
In a deep wok
thick batter.
Peel bananas, and cut into quarters. Mix
Sift together flour and baking powder.
Add sugar, egg, and milk; mix.
Flatten peeled chunked bananas into a fan shape.
Dip in batter.
Fry in hot oil.
Roll in sugar.
In a medium bowl, mix rice flour, tapioca, sugar, salt and coconut. Stir in water, a little at a time, and mix to form a thick batter.
Peel the bananas and cut each lengthwise into 3 or 4 pieces. Heat oil in deep-fryer or deep wok to 375 degrees F (190 degrees C).
Completely coat each banana slice in batter, then fry in hot oil until golden. Drain on paper towels. Serve at once.
Serve with Coconut Ice Cream (vanilla ice cream with honey will do if coconut ice cream is not available).
It is unbelievable how easy this barbecue recipe is.
It was given to me by a friend from South Carolina back in the 50's.
The pepper rings are from a cookbook my youngest son gave me for Christmas one year.
It is so pretty and if you are entertaining at Christmas time, it makes a festive looking salad with the Christmas colors.
You could also serve the rings with an Italian meal, because the colors are the same as the Italian flag.
Slice bananas in half lengthwise.
Place in melted butter in skillet and brown lightly, handling carefully to avoid breaking into pieces.
Remove. Roll in powdered sugar and serve immediately. Excellent with fried chicken.
Peel bananas and cut them into 1.
Select ripe bananas. Remove skins; cut bananas in halves lengthwise. Dip into batter made from the egg, flour, milk, sugar and salt. Roll bananas in bread crumbs. Fry the bananas until golden brown. Drain on paper towels; keep hot. Squeeze lemon juice over them before serving.
as dissolved.
Add the bananas to the pan, turning to
Peel and cut the bananas into large cubes slantwise.
Fry the bananas in deep oil until golden brown.
Remove the bananas to a plate.
Put 1 tablespoon oil in pan and add sugar.
Stir on a medium fire until it melts.
Cook two minutes more until the sugar forms into a thick syrup.
Add the fried bananas and mix well. Serve immediately while very hot.
In a mixing bowl, gently toss the bananas with egg to moisten, then lightly roll the bananas in the breadcrumbs.
In a large skillet, melt the butter over medium heat.
When the foam goes away, add the bananas and fry on all sides until golden.
Season with salt and serve hot.
Peel bananas and set aside.
Blend remaining ingredients together and add slowly cold water, large beaten egg and coconut milk.
Blend until well mixed.
Heat vegetable oil until smoking and reduce heat slightly.
Dip banana into batter and slide into hot oil carefully.
Cook 2 to 3 bananas at a time and turnover once.
Cook until golden brown.
Serve warm.
Slice bananas into thick coins or lengthwise
an juices. Serve with Fried Rice.
Fried Rice:
Pulse the
Fry bananas in pan for 3 to 5 minutes.
When in a frypan, sprinkle sugar and cinnamon over bananas.
Fry for 1 to 1 1/2 minutes more.
Cut bananas in half and then cut each half lengthwise.
In a nonstick frypan, melt margarine over low heat.
Add bananas to margarine, heat about 1 to 1 1/2 minutes.
Place bananas on serving tray or flat surface.
Allow them to cool slightly. Sprinkle with powdered sugar and nuts.
Melt butter in a wok over high heat. Add bananas, brown sugar, and cinnamon; saute until bananas are golden brown and sugar is bubbling, about 5 minutes. Stir in sesame seeds and lime juice.
Peel bananas and cut in half and then lengthwise.
Dip in beaten egg.
Roll in cracker crumbs.
Fry in shallow cooking oil. When brown, turn over and brown on other side.