Photo: Filipino-Style Wrapped and Deep-Fried Bananas Recipe
Ingredients
- Oil, for frying
- 6 large firm-ripe bananas
- 1 package Filipino lumpia wrappers, available in the freezer section of most Asian markets
- 1 egg white, lightly beaten
- Confectioners' sugar, for serving
- Honey, for serving
Directions
Heat a deep fryer to 350 degrees F.
While the oil is heating, prepare the bananas: Peel and halve the whole banana lengthwise. Carefully peel the lumpia wrappers apart, taking care not to tear, and, working 1 at a time, wrap each banana half in 1 of the lumpia wrappers, eggroll fashion, and brush the edges with the egg white to seal.
Once the oil has reached the desired temperature, fry the bananas, 2 or 3 at a time, or as many as will fit comfortably in the fryer, until golden brown, about 5 minutes. (Do not crowd.) Transfer to paper-lined plates to drain.
Cut each wrapped banana on the diagonal and serve sprinkled with confectioners' sugar and drizzled with honey.
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By SpinBikeRun
on January 02, 2013
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This could be made various ways, I have done it this way--it's also done this way at PF Changs. I like to use the more "greenish-yellow" bananas. When Emeril says firm, he means firm, it'll hold better after frying. You may serve with Vanilla Bean Ice Cream. I am second generation Filipino--I think this recipe is just as good as it was at home!
By AngelPadlan
on November 20, 2011
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i think its ok but not the one im used to. the secret is the banana should be coated w sugar then wrapped. sometimes for added flavor - jackfruit is added, just a tiny bit. :
By atumtu_8870389
Oceanside, CA
on May 23, 2011
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Cupcakelover007's recipe is correct and more traditional. There's another type of cooking bananas sold in Filipino stores that is used if you can get it. At least put brown sugar on the bananas Emeril. I like a little cinnamon with the sugar also. The key to turon is having the sugar melt around the banana and as it leaks out in the oil, some of the caramelized sugar sticks to the outside of the roll.
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