👨‍🍳 作り方

1. 1

   Prepare the bananas: Peel the namwa bananas and slice them lengthwise into about 1/4-inch thick pieces. If using plantains, peel and slice them into 1/4-inch thick rounds.

   💡 プロのコツ: Ensure the banana slices are relatively uniform in thickness for even cooking.
2. 2

   Make the batter: In a large bowl, whisk together the rice flour, shredded coconut, sugar, toasted sesame seeds, salt, and baking soda.

   💡 プロのコツ: Toasting sesame seeds enhances their flavor.
3. 3

   Gradually add the water while whisking until a smooth, thick batter forms. It should be thick enough to coat the banana slices well.

4. 4

   Heat the oil in a deep pot or wok over medium-high heat to 350°F (175°C).

   ⏱️ 5-10 minutes

   💡 プロのコツ: Use a thermometer to ensure the oil is at the correct temperature. Do not let it get too hot.
5. 5

   Dip each banana slice into the batter, ensuring it's fully coated. Carefully place the battered banana slices into the hot oil, frying in batches to avoid overcrowding the pot.

   💡 プロのコツ: Do not overcrowd the pan, as this will lower the oil temperature and result in soggy bananas.
6. 6

   Fry for about 5-8 minutes, turning occasionally, until the bananas are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

   ⏱️ 5-8 minutes

   💡 プロのコツ: Fry until deep golden brown for maximum crispiness.