Banana Fritters
A traditional Jiangsu dessert with a crisp exterior and tender interior, featuring a rich banana flavor.
Ingredients
Flour
200g
Dry starch
20g
Eggs
50g
Diced candied winter melon
25g
Raisins (original text reads "grape yu")
25g
Banana essence
0.5g
White sugar
75g
Sesame oil (original text reads "sesame oil added 5g")
5g
Peanut oil (for frying)
750g (actual oil consumption 150g)
Instructions
1
Mix the batter
Add the eggs to the white sugar, flour, and dry starch, and mix until evenly combined. Then add water to form a thin batter.
2
Cook into a thick paste
Place a pot over the heat, add water, and slowly pour in the thin batter while stirring constantly with an iron spoon. Stir-fry until it becomes a thick paste. When bubbles appear around the edges of the pot, remove from the heat. Add the banana essence and stir to combine, then add the raisins and diced candied winter melon and mix well.
3
Cool and shape
Pour into a tray greased with sesame oil. Once cooled, sprinkle with dry starch, and cut into rectangular blocks measuring 5 cm long, 3 cm wide, and 1 cm thick. Toss again with dry starch.
4
Deep-fry
Heat a wok over high heat and add the peanut oil. When it reaches 70% hot (approximately 175°C / 350°F), add the fritter blocks and fry until they float to the surface and turn pale yellow. Remove and arrange on a plate, then sprinkle with white sugar to serve.
