Back to 6 servings 6 ripe saba bananas (or plantains), ripe but firm, peeled 1 cup brown sugar, light or dark, packed 2 cups neutral cooking oil, canola, vegetable or peanut, for frying salt, optional pinch, to balance sweetness bamboo skewers, for serving
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1 Step 1: Peel the bananas and dry them well with paper towels. Halve any that are very large, or leave them whole.2 Step 2: Heat about 1 to 1.5 inches of oil in a deep, heavy pan or wok over medium heat until hot but not smoking, about 3 to 4 minutes.3 Step 3: Lower the bananas gently into the oil in batches without crowding, and fry about 2 to 3 minutes, turning once, until lightly golden and just beginning to firm up.4 Step 4: Sprinkle a portion of the brown sugar and the pinch of salt, if using, over the bananas and into the oil. Leave undisturbed until the sugar melts and bubbles, about 1 minute.5 Step 5: Turn the bananas gently with tongs or a spatula to coat them in the melted caramel, adding more sugar as needed. Keep frying and turning every minute or so, 3 to 4 minutes more, until glossy, deep golden and coated on all sides. Lower the heat if the sugar darkens too fast.6 Step 6: Lift the bananas out with a slotted spoon, shake off excess oil and drain on a wire rack or paper towels. Let them cool 2 to 3 minutes until just warm and pliable.7 Step 7: Thread two bananas onto each bamboo skewer while still warm, and serve right away.getsaucepan.com/r/9c4f4a81-6c45-5db4-aafa-6495174cc1be
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