Fried cocoy banana
Equipment
- saucepan or deep fryer
- Bamboo skewers
- Tongs
Ingredients
- 1 tbsp cinnamon
- 7 cocoy banana
- 2 eggs
- 1½ cup Panko breadcrumbs you can also use regular breadcrumbs
- 5 cups oil vegetable, or corn, not olive
Instructions
- Peel cocoys
- Mix eggs and cinnamon in a bowl
- Dip cocoy in mixture, then coat in the panko breadcrumbs
- Heat oil at medium heat
- Place cocoy in hot oil
- Turn with a tong
- Remove from pan when golden brown
- Add sticks to add fun to the experience
Video
Notes
I used very ripe cocoys this time, because they were available at my local market. They are actually much sweeter than the semi ripe ones I usually use. However, the medium ripe cocoys holds its form better, and stays firmly on the sticks. Unfortunately, they're not as sweet as plantains. I usually use plantain slices for this recipe. You can try it as well.