I’ve been unusually obsessed with bananas lately. Assume what you will… I finally went and harvested a banana stalk, machete and flip flops in tow, which felt pretty awesome. -Until I had this boatload of bananas that were still green a week later- even after immediately placing them in paper bags. What a jerk I am, harvesting this bunch of a bananas prematurely! I felt like a real dummy, having been so excited only to realize I didn’t select the right crop to chop.
But wait! It turns out there is a delicious solution!!! Coming from our friends in hot tropics such as Jamaica and the Carribean, unripe bananas make GREAT for frying! In fact, they are quite a healthy alternative, especially when you use coconut oil. So thinly slice them I did, and peeling was a bit of a chore as they emit a sticky milky goo (damn you, bananas!) but once they go in the pan, prepare yourself for MIRACLES! They’re like a potato in consistency and even teeter on the edge of Russet and Sweet in their flavor and texture- making them overwhelmingly versatile in pairing decisions.
For the first trial run, I simply Himalayan salted. Perfect. Couldn’t even imagine a sauce component. A little sprinkle of curry powder? Sure. White pepper? Why not.
For the next run, I mixed a dill Dijon w a little local honey for a mustard fixin. And for the latest sauce (I told you, these bananas are going to feed me for weeks) I mixed cherry jam with curry and sriacha- to make it a bit more viscous, I added a little bit of the mornings green smoothie which had avocado in it. This made for an excellent alternative to catsup! So there you have it, fried green bananas!
I could also imagine these dipped in chocolate?! Or dusted w cinnamon and cacao powder if you wanna be all fancy about it.