Rezept für thailändische frittierte Bananenchips

Zutaten

• 15 Thai bananas (see notes)
• 1 lime
• oil (as needed for frying)
• 1 pandan leaf (optional, roughly chopped)
• 3/4 cup white sugar
• 1/3 cup water

Zubereitung

1. 1

   Soak the bananas: Prepare a bowl of water, squeeze in the juice of one lime, and drop the peels directly into the water. Submerge the peeled bananas for 3 minutes.

2. 2

   Slice the bananas: Using a vegetable peeler or mandoline, slice the bananas into long, paper-thin ribbons. Aim for uniform thickness.

3. 3

   Deep-fry the bananas: Heat neutral oil in a heavy-bottomed pan to 175°C (350°F). If using pandan leaves, add them now to infuse the oil. Carefully drop the banana strips into the oil one by one to prevent clumping. Fry until they reach a deep golden brown and feel rigid. Remove with a strainer and drain.

4. 4

   Prepare the syrup: In a clean, wide pan over medium heat, combine the sugar and water. Stir continuously until the sugar dissolves and the liquid begins to thicken with heavy bubbles.

5. 5

   Sugar-coat the bananas: Turn off the heat and add the fried banana strips to the pan. Use a spatula to gently toss and lift the chips, ensuring every surface is coated. As the temperature drops, the syrup will transform from a clear liquid into a white, frosted sugar crust.

6. 6

   Cool: Spread the coated chips out in a single layer to cool completely. They will continue to crisp up as they reach room temperature.