Fried bananas. Oh my.
This past weekend I went to the Lowell Folk Festival. There was a lot of great music and performance and Lowell, MA is a neat town. And there was food. Many of the local civic associations set up booths to highlight their cuisine. Lao. Cambodian. Polish. Thai. Portuguese. On and on.
The single most amazing thing I ate was a Philipino fried banana. Wrapped in a lumpia wrapper (like a thin eggroll skin) and deep fried, it was simply ecstatic. And very hot. This is the closest recipe I could find, though I don't think the one I ate had cinammon. My mouth is watering just thinking about it.
Turron (Banana Lumpia)
4 firm, ripe bananas
2 tablespoons brown sugar
1 teaspoon ground cinnamon
6 lumpia wrappers
Oil for frying
Cut bananas lengthwise into thirds. Combine sugar and cinnamon. Place two banana pieces on each lumpia wrapper; sprinkle sugar mixture over banana pieces. Wrap like an envelope, sealing edges with water. Heat oil and fry lumpia until golden brown. Drain on absorbent paper and serve immediately. Makes 6 servings.
Yowza.
(c) 2008 Laura S. Packer
The single most amazing thing I ate was a Philipino fried banana. Wrapped in a lumpia wrapper (like a thin eggroll skin) and deep fried, it was simply ecstatic. And very hot. This is the closest recipe I could find, though I don't think the one I ate had cinammon. My mouth is watering just thinking about it.
Turron (Banana Lumpia)
4 firm, ripe bananas
2 tablespoons brown sugar
1 teaspoon ground cinnamon
6 lumpia wrappers
Oil for frying
Cut bananas lengthwise into thirds. Combine sugar and cinnamon. Place two banana pieces on each lumpia wrapper; sprinkle sugar mixture over banana pieces. Wrap like an envelope, sealing edges with water. Heat oil and fry lumpia until golden brown. Drain on absorbent paper and serve immediately. Makes 6 servings.
Yowza.
(c) 2008 Laura S. Packer
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