Banana Crunch
INGREDIENTS
1 can, 370ml Angel Evaporada, chilled cup
2 cups all-purpose flour
1/2 cup cornstarch
1/2 tsp salt
1/2 tsp baking powder
1/2 cup sugar
1/2 cup cold water
3 cups Japanese breadcrumbs
10 pieces ripe saba banana, sliced into two lengthwise
20 pieces bamboo skewer, soaked in water overnight
cooking oil for deep frying
Flavor option
Cinnamon-Sugar
1/2 cup white sugar
1 tbsp ground cinnamon
1/2 cup Angel Condesnada
PROCEDURE
- To make the batter, in a large mixing bowl, sift all-purpose flour, cornstarch, salt and baking powder. Add sugar. Mix until combined.
- Stir in Angel Evaporada and cold water. Mix well until smooth.
- Heat oil in a deep skillet. Skewer banana slices. Set aside until ready to cook.
- Dip saba banana in the batter and roll in breadcrumbs until fully coated. Deep fry banana pieces until golden and crispy.
- On a pan or plate, combine white sugar and ground cinnamon. Roll crunchy banana pieces in cinnamon-sugar while still hot. Drizzle with Angel Condensada before serving.