Bakabana is a traditional treat in Suriname. All you do is take very ripe plantains (i.e. blackened), deep fry them, and dust the crispy, fried goodness with powdered sugar. Alternatively, you can serve them with homemade peanut sauce. The result is a crispy-on-the-outside, soft-on-the-inside, finger-licking snack.
| Servings |
| 2-4 people |
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Bakabana is a traditional treat in Suriname. All you do is take very ripe plantains (i.e. blackened), deep fry them, and dust the crispy, fried goodness with powdered sugar. Alternatively, you can serve them with homemade peanut sauce. The result is a crispy-on-the-outside, soft-on-the-inside, finger-licking snack.
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Ingredients
- 2-3 plantains
- vegetable oil , for deep frying
For the batter
- 1/3 cup all-purpose flour
- 1/3 cup cornstarch
- 1/2-2/3 cups water , or as needed to make very thick batter
- 1/4 tsp salt
Servings: people
Units:
Instructions
- First, preheat the vegetable oil to about 400F. You’ll need enough to go halfway up the sides of your pot or deep pan. Next, find some lovely plantains. The more blackened the better. Slice off either end, then cut it in thirds, lengthwise. This will give you nice, long pieces. I found it easier to crack off the peel after slicing. Alternatively, for smaller pieces, you can slice the plantain in rounds, then remove the peel.
- Whisk together the batter, then dip the plantain in it. If the batter drips right off the plantain, it is too thin. You want it to go up onto the plantain and stay there.
- Deep fry the plantains until crispy and golden. They won’t get super golden, unless you substitute more flour for the cornstarch. Cornstarch just doesn’t brown (but sure does get crispy). Dust the fritters with powdered sugar, or serve with peanut sauce.