I used very ripe bananas this time, because they were available at my local market. They are actually much sweeter than the semi ripe ones I usually use. However, the medium ripe bananas holds its form better, and stays firmly on the sticks. Unfortunately, they’re not as sweet as plantains. I usually use plantain slices for this recipe. You can try it as well.
Ingredients
- 10 mini ripe bananas (or large-sized cut in smaller pieces)
- 2 eggs
- Flour
- Breadcrumbs
- Oil for frying
Instructions
- Peel the bananas.
- Dip them in whisked eggs.
- Coat them with flour and dip them again.
- Lastly coat them with breadcrumbs.
- Deep fry them in hot oil until golden on the outside
