Indonesian style for this fried banana is basically bananas coated with batter and deep-fried in hot oil. Once deep-fried, the batter turns crispy, while the banana is of course, sweet and tender.I suggest to NOT using bananas that you find in regular grocery stores in USA. Those bananas will not be good as they turn mushy after deep fried. Use Saba bananas (you can find them in Asian grocery stores) or plaintains. I use plaintains most of the time for this recipe because they are easier to get in the area where I live.You must wait until the plantains are really ripe. This means the skins should be dark yellow and have dark/black spots. The darker the better because they become sweeter and when you fry them, they will get caramelized.If you must use bananas from regular grocery store because you can't find either plaintain or saba bananas, that would be fine, just don't use the very ripe ones.

The recipe was very easy to make. Be sure to eat them warm, they're at the best. Can be eatened cold though. good all the way around.

Don’t throw away ripe bananas! Use them for this recipe! They are delicious and easy to make. Great for afternoon tea!

This makes fried banana balls snack a good way to deal with overripe bananas and prevent wastage. The rich fragrance of bananas, the crunchy batter and the soft inside makes this a tasty snack ideal for afternoon tea. This recipe requires overripe bananas.

these are lovely, the bananas and honey go well together :ohyeaah

:chef

My 2 and a half year old granddaughter loved this especially the fried bananas, I hope you try and enjoy also! Talapia is a mild tasting fish, its also known here in Florida is also known as Nile Perch.

My grandma used to make me this when I was very very young. It was probably one of the first things I ever learned to cook. Now that I'm being trained in the culinary arts, I've used the techniques learned to improve on my ability to make them. This to me will be my all time favorite comfort food because it brings back some of the only real good parts of my childhood. It only took me 20+ years to get these to taste almost as good as my grandma used to make, but it will have to do lol. This is great at anytime for any occasion. It's quick, easy, healthy if you use agave and coconut oil, and above all delicious. Enjoy

i came up with these watching the snow fall outside while thinking what am i gonna do with all these bananas.. anyway.. they turned out fantastic and the kids love them! just dont throw them they r not real snowballs kids.. >:) lol. :-D

SANGGARA Peppe in Bugis (Sulawesi) means, fried bananas (Sanggara) and pressed (Peppe).This cuisine uses banana kepok as the main ingredient. Banana Kepok has another name, such as :FILIPHINA : Saba, Sab-a, CardabaBALI : Biu gedang sabaMALAYSIA : Pisang Nipah atau Pisang AbuILOCANO : DippigTHAI : Kluai HinHAWAII : Opu-’ulu, Dippig (from Ilocano)On the other designations (Banana Widow) for this cuisine, is less clear why so named. Some say it's because the first one that made and sold it was a widow; because bananas are cultivated young and fried (without extra flour or whatever); because it was accompanied with a SPICY sauce; and because it's fried 2x (you certainly know what that means).Other than that, the taste of this cuisine is guaranteed to be addictive. Because the savory flavor of fried bananas and spicy sauce, is perfect to be enjoyed with sweet tea while relaxing in the afternoon (especially while enjoying beautiful views of the beach or the garden). Hmm...

Crispy outside and soften insideServed with condensed milk or ice creamIt's awesome!For more details, plz watch the video too:https://youtu.be/ndx6Qi35o2c▷ Daruma CookingHappy Cooking:)

since i made the snowballs i decided chocolate covered for me.. and omg! they r awesome! i havnt stopped eating them since i made them! perfect blend of sweetness and crunchyness from the dough with the flavor of the banana inside.. ohhhhh yeahhh...