Bananas are a common ingredient in South Pacific and East Asian cuisine. These batter-fried treats are served in fine restaurants and humble homes alike throughout Tonga. Although they’re usually made with green bananas, I’ve chosen ripe apple bananas for their tart flavor and firm texture. I’ve also added a little extra sweetness to the mix for that distinctive Choy touch.
- ½ cups all purpose flour
- 2 tablespoons sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 1 (generous) cup buttermilk
- 8 apple bananas, peeled and split
- Oil for deep-frying
- 1 cup granulated sugar for dredging fritters
Sift dry ingredients into a medium bowl. Combine egg and buttermilk, and stir into dry ingredients, mixing until well combined.
Place bananas carefully in batter. (They can rest in the batter, covered, until you are ready to fry them.)
Heat the oil to 350°F to 390°F, or until the oil gives off a slight haze.
Make sure bananas are well coated with batter before setting them in oil. Using a fork, place coated bananas in oil, and fry for 2 to 4 minutes, or until golden brown.
Remove from oil with tongs, and drain on several layers of paper towels.
Dredge drained fritters in sugar, and serve hot with ice cream or sorbet, caramel or chocolate sauce.
Nutritional information is based on 8 servings.