Fried bananas are popular throughout Bali. the slow frying technique used in this recipe ensures that the bananas remain crisp after cooking.
1 cup (160 g) rice flour
2/3 cup (150 ml) water
½ tspn sea salt
5 medium bananas
Oil for frying
Place rice flour in deep mixing bowl. Make a well in middle of the flour, and add water and salt. Whisk vigorously until batter is evenly smooth for coating and not too thin (if too thin, add more rice flour).
Peel bananas and cut in half length wise. Dip into batter to coat generously. Heat oil in wok or deep fryer until moderately hot. Add bananas and fry slowly until golden brown and crispy. This will take about 15 minute. Remove bananas from oil, drain on paper napkins and dry well.