Recipe
Kat-kat Banana with Lingonberry Sauce
Scandinavian Twist on Filipino Kat-kat Banana: Lingonberry Delight
4.0 out of 5
Indulge in a delightful fusion of Filipino and Norwegian flavors with this Scandinavian twist on the classic Kat-kat Banana. Crispy fried bananas are paired with a tangy lingonberry sauce, creating a unique and mouthwatering dessert that will transport your taste buds to the beautiful landscapes of Norway.
Metadata
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if using a vegan-friendly lingonberry sauce), Dairy-free, Nut-free, Gluten-free (if using gluten-free flour and cornstarch)
Allergens
Wheat (if not using gluten-free flour), Corn (if not using cornstarch)
Not suitable for
Paleo, Keto, Low-carb, High-protein, High-fat
Ingredients
In this Norwegian adaptation, the traditional Filipino Kat-kat Banana is given a Scandinavian twist by incorporating lingonberries, a staple ingredient in Norwegian cuisine. The lingonberry sauce adds a tangy sweetness that complements the crispy fried bananas, creating a unique flavor profile that combines the best of both cultures. We alse have the original recipe for Kat-kat banana, so you can check it out.
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4 ripe bananas 4 ripe bananas
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1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
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1/4 cup cornstarch (30g) 1/4 cup cornstarch (30g)
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1/4 teaspoon baking powder 1/4 teaspoon baking powder
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1/4 teaspoon salt 1/4 teaspoon salt
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1/2 cup cold water (120ml) 1/2 cup cold water (120ml)
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Vegetable oil, for frying Vegetable oil, for frying
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Lingonberry sauce, for serving Lingonberry sauce, for serving
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 5g, 0.5g
- Carbohydrates (total, sugars): 50g, 20g
- Protein: 3g
- Fiber: 3g
- Salt: 0.2g
Preparation
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1.Peel the bananas and cut them into halves lengthwise.
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2.In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt.
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3.Gradually add the cold water to the dry ingredients, whisking until a smooth batter forms.
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4.Heat vegetable oil in a deep pan or skillet over medium heat.
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5.Dip each banana piece into the batter, ensuring it is fully coated.
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6.Carefully place the coated bananas into the hot oil and fry until golden brown and crispy.
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7.Remove the fried bananas from the oil and place them on a paper towel-lined plate to drain excess oil.
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8.Serve the Kat-kat Banana with lingonberry sauce on the side for dipping.
Treat your ingredients with care...
- Bananas — Choose ripe bananas that are firm but not overly soft for the best texture in the final dish.
- Lingonberry sauce — If lingonberry sauce is not available, you can substitute it with cranberry sauce or raspberry sauce for a similar tangy flavor.
Tips & Tricks
- For extra crispiness, you can double-coat the bananas by dipping them in the batter twice before frying.
- Serve the Kat-kat Banana immediately after frying to enjoy the best texture.
- Dust the fried bananas with powdered sugar for an added touch of sweetness.
Serving advice
Serve the Kat-kat Banana with lingonberry sauce on the side for dipping. This delightful dessert can be enjoyed warm or at room temperature.
Presentation advice
Arrange the crispy fried bananas on a serving platter and drizzle the lingonberry sauce over them. Garnish with fresh mint leaves for a pop of color.
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