Fried Sweet Kerala Banana or Nendran Pazham
If I said you could take a really ripe Kerala banana or cooking plantain and turn it into a fruity creme brulee with just one other ingredient (and maybe a teeny pinch of your imagination), would you believe me? Well, you better believe it.
The recipe for a fried sweet plantain is downright simple. Start with a really, really ripe Kerala banana (Nendra Pazham), with the blackest of skins and the softest of insides. The darker the skin, the sweeter and less starchy, the banana. Slice the bananas/ plantains and shallow fry them in hot oil. As the sliced bananas dance in the oil, watch the sugars in the fruit caramelize into a beautifully deep color. The sweet, candy-like smell of the burnt fruit sugars wafting off the pan is absolutely irresistible.
And when you take your first bite, you would never think you're eating a banana. The crispy, slightly chewy caramelized portions of the banana with the soft, custardy interior is melt-in-your-mouth delicious. For me, it's an easy, healthy, quick crème brulee hack, without the hassles or the added calories. Just right for when I need a quick sugar fix without the guilt.
What are Nendran Bananas?
|Banana stand in the fruit market in Kerala, India|
Benefits of Nendran Bananas
How do you know a Nendran Banana is Ripe?
How to Ripen a Nendran Banana Quickly
How to Peel a Nendran Banana
Where to find Nendran Bananas in the U.S. or Canada
Pan Fried Kerala Banana (Nendran Pazham) or Fried Plantain Recipe
4. Remove from pan, sprinkle with powdered sugar (optional) or a squeeze of lime and sugar (optional). Serve hot.