Banana Fritters (Keml el Buik)
The Quirky Foodster Team
Ingredients
- Ripe bananas, sliced — 4
- Plain flour — 120 g (4 oz)
- Sugar — 2 tbsp
- Baking powder — 1/2 tsp
- Water — 180 ml (6 fl oz)
- Oil for deep frying
Method
- Whisk together the flour, sugar, baking powder and water to form a smooth, medium-thick batter.
- Heat oil to 175°C (350°F) in a deep pan.
- Dip the banana slices into the batter, coating fully.
- Fry in batches until golden brown, about 2–3 minutes per side.
- Drain on paper towels before serving warm.
Introduction: Sliced bananas dipped in a light batter and fried until golden, a simple, well-loved snack enjoyed across Palauan households.
Cultural Background: With bananas growing readily across the islands, frying them into fritters is a common and easy way to turn ripe fruit into a shareable treat, especially popular with children.
Tips: Use ripe but firm bananas so the slices hold together during frying. Keep the oil at a steady temperature so the batter cooks through without over-browning.
Variations: Add a pinch of ground cinnamon to the batter. Drizzle with a little honey before serving.
Storage: Store cooled fritters in an airtight container at room temperature for up to 1 day.
Reheating: Reheat in an oven at 180°C (350°F) for 6–8 minutes to restore crispness.
FAQs:
Q: Can I use plantains instead?
A: Ripe, sweet bananas work best; plantains would need to be very ripe to soften and sweeten similarly.
Q: Are these very sweet?
A: They have a moderate sweetness typical of a fried snack.
- Ripe bananas, sliced — 4
- Plain flour — 120 g (4 oz)
- Sugar — 2 tbsp
- Baking powder — 1/2 tsp
- Water — 180 ml (6 fl oz)
- Oil for deep frying
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