Fried Saba Bananas
Ripe saba bananas, sliced and shallow-fried in oil until golden, no batter and no added sugar needed. The natural sweetness comes through on its own, and the whole thing is done in under 15 minutes with two ingredients.
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.4 saba Saba bananas
- 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.2 tablespoon Cooking oil
- 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
