Sweet Fried Bannanas

Rum-soaked bananas dipped in a light, airy batter and fried golden. These Caribbean-style fried bananas start with halved bananas sprinkled with sugar, lemon juice, grated orange zest, and rum, then left to macerate for two hours until they’re soft, fragrant, and saturated with boozy citrus flavor.

The batter is what makes these special. Flour and water mixed with a tablespoon of oil for crispness, then a stiffly beaten egg white folded in right before frying. That whipped white gives the coating an incredibly light, puffy texture that shatters when you bite through it.

Drain the bananas well before dipping. Excess liquid makes the batter slide off and splatters in the hot oil. Fry until just golden, not dark brown. The bananas are already soft from soaking and overcooking turns them to mush inside.

Chef Tips

• Use firm, barely ripe bananas. Overripe ones are too soft to handle and fall apart during frying.
• Beat the egg white to stiff peaks and fold gently into the batter. Stirring deflates it and you lose the lightness.
• Fry in small batches so the oil stays hot. Crowding drops the temperature and makes the batter greasy instead of crispy.
• Serve immediately with a final sprinkle of sugar while still hot.

Variations

• Dust with cinnamon sugar instead of plain sugar for a spiced finish.
• Drizzle with honey or chocolate sauce instead of the final sugar.
• Use coconut oil instead of olive oil for frying to add a tropical flavor.