Soaking Raw Banana Slices in Salted Ice Water

I have several banana chips making procedures on this site but this one was not included, the salted banana chips flavored with turmeric powder. I have not tried it yet. It has steps that are completely different and somewhat new to me.

This is the procedure from Ingredients: 4 raw banana’s, 1/4 tsp turmeric, salt to taste, and oil to deep fry. Procedure: Peel and chop the banana’s and place them in some salted ice water. In about 5 minutes add turmeric and mix well. Let stand for another 10 minutes. Drain all the water away and drain excess water by patting on kitchen roll. Deep fry the slices till they get crisp, store in an air tight container.

And this is from Ingredients: 5 raw bananas, 1/4 tsp turmeric powder, oil for deep-frying and salt to taste. Procedure: Put the peeled bananas in salted iced water. Chop the bananas in water and add turmeric. Keep in water for 10 minutes and then drain out water completely. Transfer to a kitchen cloth to remove excess water. Heat oil till it starts fuming. Deep-fry the slices till almost crisp. Add few slices at a time. Prepare paste of 1/2 tsp water and 1/4 tsp salt. Add this paste to oil. This will make the slices crispier. Repeat the procedure for remaining slices. Drain the chips on an absorbent paper. Cool and store them in an airtight container.

I think more than 30 versions are available on the web and still counting. I found this two the versions I can understand the most.

Few Explanations:

Salt is added to taste or to counteract the native banana raw flavor. Fried raw bananas indeed taste raw when fried and dipped shortly in syrup. The approximate two minutes dipping period is too short to penetrate the inner of thin slices. The second frying procedure further dilute its effectiveness. Salt might be more effective in eliminating raw taste.

Bananas after peeling and slicing should be dropped to ice cold water immediately to preserve freshness and prevent discoloration.  Water of ambient temperature may do. It is enough to isolate air and prevent surface browning. However, the ice cold water has a preserving effect. Like how refrigeration preserve the stored vegetable. It slows down metabolic processes and microbial action.

Adding a little salt paste to boiling oil when the chips are nearly done makes it crispier. I am not sure how this works but I have several ideas in mind. Salt has the ability to grab moisture from banana slices. It increases the oil maximum boiling temperature thus resulting to a quicker cook. Maybe, the sudden rush of bubbles and splashing oil droplets do the trick (sounds crazy though).

Beware. Oil splashes hurt. It may also leave burn marks to sensitive skin. Repeat procedure using same oil may result to increasing oil salt concentration which is not good for flavour and health.


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