Kat-kat Banana with Lingonberry Sauce

Recipe

Kat-kat Banana with Lingonberry Sauce

Scandinavian Twist on Filipino Kat-kat Banana: Lingonberry Delight

3.9 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.

Jan Dec
Porridge› Kat-kat banana
Asian cuisine› Southeast Asian cuisine› Filipino cuisine
European cuisine› Northern European cuisine› Nordic cuisines› Norwegian cuisine

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.

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

  1. 1.
    Peel the bananas and cut them into halves lengthwise.
  2. 2.
    In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt.
  3. 3.
    Gradually add the cold water to the dry ingredients, whisking until a smooth batter forms.
  4. 4.
    Heat vegetable oil in a deep pan or skillet over medium heat.
  5. 5.
    Dip each banana piece into the batter, ensuring it is fully coated.
  6. 6.
    Carefully place the coated bananas into the hot oil and fry until golden brown and crispy.
  7. 7.
    Remove the fried bananas from the oil and place them on a paper towel-lined plate to drain excess oil.
  8. 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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