My daughter Aryanna and I have to thank our house helper Liza for this recipe.
A few years ago, Aryanna and I watched Giada De Laurentiis cook banana fritters on her show. It looked so good, we had to make some! We decided to make the typical Filipino turon.
Me: Liiiiiiz, can you cut up some bananas please? We’re going to cook turon.
Liza: *cuts up the Cavendish (lacatan) banana coins*
Me: Oh… Em… Liiiiiiz! Saging na saba dapat saka bakit coin size yan? I want to cook turon.
Liza: Patay. Akala ko gagawa kayo ng banana with milk and ice. Sayang naman ‘to!
Aryanna: Let’s just use them, mom. I’m hungry.
Me: Sige na nga. Gawa na lang tayo ng banana fritter coins. *mixes up batter and adds the Cavendish banana coins*
The result was melt-in-your-mouth banana fritters (recipe here)! The batter was crispy and the Cavendish bananas inside were creamy and sweet! Genius!
Since then, we’ve been using Cavendish bananas whenever we make banana fritters and turon (banana spring rolls).
Cavendish bananas (lacatan)
spring rolls wrapper
Step 1: Slice the banana in half and lengthwise
Step 2: Fold starting at the end of the wrapper with the filling, fold the 2 sides in, then roll up to the end. Seal the end with water.
Step 3: Heat up the oil in medium heat and fry the banana spring rolls. Cook until slightly browned. Fry the other side, and once slightly browned, sprinkle sugar to caramelize and glaze the fried rolls.
Tip: Don’t use too much brown sugar as they burn fast. You also want to taste the natural sweetness of the Cavendish bananas.
Step 4: Serve with a smile!
You may close your eyes then bite into these morsels of goodness!
Thank you ‘the Liza 2000’! Naka-chamba ka dito! LOL
The brown sugar glaze makes the crispy crust of the spring rolls so they hold up pretty well inside the lunch box.
Shoppingero/shoppingera, let me know how you like this recipe!