Crispy banana with perfect batter

Crispy bananas are always soft and slimy when fried? Try this crispy paste, crispy and browned, even if you can't finish the banana, you can still shine the skin. If you have any questions about gastronomy, you can 18838096591 the food experts around you, with solid theoretical and practical skills, and answer your questions free of charge and purposelessly. If you think this recipe is still helpful and has highlights, please help hand in an assignment, after uploading the work, stay for a second, give a review "Great", keep this recipe above 8 points, so that more chefs can see it, thank you for your friendly support, give me the motivation to keep sharing!

Ingredients

Flour 80 g

Potatostarch 100 g

Bakingsoda 2 g

Bakingpowder 6 g

Salt 2 g

Egg 1

Water 160 g

Banana ~4

Breadcrumbs 50 g

Fryingoil 500 g

Saladdressing 20 g

Honeymustard 20 g

Tomatosauce 20 g

Cooking Instructions

80 grams of flour, 100 grams of potato starch, 2 grams of baking soda, 6 grams of baking powder, 2 grams of salt, put into a wide mouth flat plate, mix well.
(Potato starch is the most crispy, so you can't replace it with cornstarch)
Add 1 egg and 160g of water
Stir well to form a thick brushed yogurt-like shape, which is crispy and fried
Peel the banana and turn it around so that it hangs all over the batter
Take a large, dry flat dish and sprinkle a layer of breadcrumbs on the bottom
Put the banana on the breadcrumbs, the bottom will be naturally stained, at this time the banana should not be in a hurry to roll, so the breadcrumbs are easy to become lumps, just take another breadcrumb and sprinkle it on the top
Pour 500 grams of oil into the fryer, burn to 6 heat (put in the damp wooden chopsticks, ripples around it), put in the banana, fry it over medium and high heat until the skin is browned and can be removed (about 1 minute, the time is too long, the banana is easy to sour, and the internal moisture is dispersed, and the whole is weak)
Remove the grease and place it on a plate
Use a disposable plastic piping bag, first load the white salad dressing, then cut a rice grain big hole, use a scraper to push the sauce to the outlet, squeeze it back and forth in a Z-shape, and finally the residue in the bag is pushed out with a scraper, pushed clean and then continue to load other sauces to repeat the action
The skin is crispy on the outside and soft on the inside, so it can be eaten by the elderly and children