Fried Saba Banana (Pritong Saba)
Our Fried Saba recipe is the epitome of simplicity: perfectly ripe saba bananas, dipped in hot oil until golden brown. No fuss, no frills, just pure deliciousness.
Servings: 4 people
Calories: 184kcal
Equipment
- 1 shallow pan
Ingredients
- 4 saba Saba bananas
- 2 tablespoon Cooking oil neutral-flavored oil like vegetable or canola oil can be used
Instructions
- Prepare the bananas: Peel the saba bananas and slice them into desired thickness. For a classic Filipino style, slice them diagonally into about 1-inch thick pieces.
- Heat the oil: Pour enough cooking oil into a deep pan to cover the banana slices. Heat the oil over medium heat until it reaches frying temperature.
- Fry the bananas: Carefully add the banana slices to the hot oil. Fry until golden brown on both sides. Be careful not to overcook, as the bananas can become too soft.
- Drain: Remove the fried saba from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve: Enjoy your crispy and sweet Fried Saba hot!
Notes
- Use ripe but firm saba. This is the biggest factor for texture.
- Don't overcrowd the pan. Crowding drops the oil temperature and makes bananas soggy instead of crispy.
- Medium heat is your friend. Too high and the outside burns before the inside cooks. Too low and they absorb too much oil.
- Slice on a diagonal. More surface area means crispier edges.
- Drain on paper towels. Removes excess oil and keeps them from getting greasy.
- Serve immediately. Crispy edges don't last long.
Nutrition
Calories: 184kcal | Carbohydrates: 31.9g | Fat: 7.4g | Saturated Fat: 0.5g
