Fried bananas in breadcrumbs
Votes: 14
Time: 35 min.
Fried bananas in breadcrumbs - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 firm bananas (cut into random pieces)
- Vegetable oil for frying
- 1/4 cup wheat flour
- 1/2 cup bread crumbs
- 1 egg category CO
- 2 tbsp. milk
- 1/4 cup powdered sugar
- 1/2 tsp ground cinnamon
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Cooking the dish according to the recipe:
- Heat oil in a deep fryer or frying pan to 185°C. Make sure there is at least 2 cm of oil.
Place flour and breadcrumbs in separate bowls. In a medium bowl, whisk together the egg and milk. Dredge each banana slice individually in the flour, shaking off any excess. Dip them in the egg mixture, then coat them in the breadcrumbs. Working in small batches, fry the bananas for 3 minutes on each side until golden brown. - Remove the bananas from the oil with tongs and place them on a paper towel to absorb excess oil. Mix powdered sugar and cinnamon and sprinkle generously over the bananas. Serve while hot. They pair well with ice cream. These breaded bananas are best served immediately, but you can store them at room temperature for 3 hours, then reheat them in the oven at 180°C for 5 minutes.
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