Kapanlagi.com - Who would have thought, the key to creating super crispy and oil-free banana chips lies in one simple ingredient: margarine! The recipe shared by Muni Rahayu Ningsing on her YouTube channel is truly mouth-watering. The result? Crunchy on the outside, soft on the inside, and remains dry even after frying.
With affordable ingredients and an easy preparation method, you can serve high-quality fried snacks that rival your favorite street food. The main secret lies not only in the batter but also in the technique of slicing the bananas and the oil temperature when frying.
Curious to try? Let’s check out the complete recipe and practical steps below!
1. The Secret of Crispy, Dry, and Delicious Fried Banana Kipas
Add one tablespoon of margarine to the batter. This is an important trick that is often overlooked. Margarine helps the fried results to be drier, prevents excess oil from being absorbed, and keeps them crunchy even when cold.
Use warm water when mixing the batter. The warm temperature helps dissolve the dry ingredients perfectly and produces a smooth batter. Avoid cold water as it can cause the batter to clump and make it difficult to adhere to the bananas.
Make sure the oil is really hot before frying, then use medium heat to ensure the bananas cook evenly. Do not flip them frequently—just turn them once to maintain their shape and prevent excessive oil absorption. After cooking, drain the bananas on a wire rack or paper towel to ensure the final result is dry and crispy.
2. Crispy Fried Banana Chips Recipe that is Dry and Not Oily
Here are the ingredients that need to be prepared to make delicious crispy banana chips. These ingredients are for 10-12 pieces of banana chips.
- Ripe kepok bananas as needed (can be replaced with raja, uli, or horn bananas)
- 15 tablespoons of all-purpose flour
- 3 tablespoons of granulated sugar
- 1 tablespoon of rice flour
- 1 tablespoon of cornstarch
- 1/4 teaspoon of powdered vanilla
- Salt to taste
- 1 tablespoon of margarine
- Warm water as needed (approximately 175 ml, pour a little at a time)
- Cooking oil as needed
3. How to Make Fail-Proof Crispy Banana Chips
Make Super Crispy Flour Batter
- Mix flour, sugar, rice flour, cornstarch, salt, and vanilla in one bowl.
- Add 1 tablespoon of margarine, then stir while pressing with a spoon or hand until well combined. This is the key to achieving a dry result that does not absorb oil.
- Pour in warm water gradually, while stirring until the batter reaches the right consistency. Do not make it too thin.
Slice Bananas into Fans
- Take one banana, place it diagonally on the cutting board.
- Slice the banana lengthwise and thinly, starting from the top to the bottom, without cutting all the way through. Use a thin and sharp knife for a neat fan-like result.
Heat Oil to the Right Temperature
- Heat a sufficient amount of oil in a pan. Use medium heat to ensure the bananas cook evenly and do not burn on the outside.
- Make sure the oil is really hot before you start frying.
Dip and Fry the Bananas
- Dip the sliced fan-shaped bananas into the flour batter until fully coated.
- Carefully place them into the hot oil so that the fan shape remains open.
- Fry until the bottom turns golden yellow, then flip only once to ensure even cooking and prevent excess oil absorption.
Drain Until Dry
- Remove the fan-shaped bananas from the pan and drain them on a wire rack or paper towel.
- Wait until the oil completely drips off for a crispy and dry final result.
Additional Tips
- This batter can also be used for tempeh, tofu, or vegetable fritters – the results will still be crispy.
- If you want a more savory version for frying tempeh, tofu, and fritters, you can add a little powdered broth to the batter.
- Do not fry too many at once to keep the oil temperature stable and prevent sogginess.
4. Questions About How to Fry Fan-Shaped Bananas
Why should you use margarine in the batter?
Margarine helps make the fried texture drier and prevents it from absorbing too much oil.
Why use warm water instead of regular water?
Warm water helps the batter blend more quickly and creates a crispy texture when fried.
What type of banana is most suitable?
Plantain bananas are the most ideal because their texture is dense and does not become mushy when fried.
Why can fried foods still be oily even after frying for a long time?
It could be that the batter is too thin or the oil wasn't hot enough when the bananas were added.
(kpl/mni)
Disclaimer: This translation from Bahasa Indonesia to English has been generated by Artificial Intelligence.
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