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.

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.

inspired by leegoh's crispy banana snack

Got inspiration from Indonesian dessert, Pisang Goreng(deep fried banana), and Japanese tempura!

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

This is a wonderful fall recipe. Not only does it taste great, it will leave your house smelling delicious for days.I was inspired to make an elegant new holiday dessert using some flavors I find to contrast well together.I hope this recipe is one that you will enjoy enough to make it a holiday tradition in your house.

This is such a fun quick cake, you prebake the crust while making the filling, fifteen minutes for the whole thing, chill in fridge, serve. You put pan fried banana and fruit between layers of beaten eggwhites ( called chiffon) , pudding and whipped cream. Grated dark chocolate on top. No further baking needed.Easy to make, but it needs to chill and stiffen a night in the fridge, you need advance notice if you serve your friends or family.#GoldenApron23

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

I just want to eat this every day!! Probably a spoon of honey or nutella on top would make that even better!!! I tried to keep the calories low, but it's fried anyway..so add something extra!!😉

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...

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...