4 Serves
76 Mins
In a mixing bowl, combine the flour, rice flour, sugar, and a pinch of salt to create a smooth batter by gradually adding water.
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Sri LankanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
86 µg / 400 µgCalcium
20 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
81 mg / 1,250 mgPotassium
573 mg / 4,700 mgSodium
147 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
5 g / 28 gSugar
24 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Peel the bananas and slice them into halves or quarters depending on their size.
Heat a generous amount of vegetable oil in a deep-frying pot or heavy-bottomed pot over medium-high heat.
Dip the banana pieces into the batter until evenly coated, then carefully place them into the hot oil.
Fry the bananas until they are golden brown and crispy, then remove them using a slotted spoon and drain on paper towels.
12
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Indonesian
Italian