Spiral of Caramelized Banana

Components

• 2 mature plantains
• 3/4 cup of granulated sugar
• Half a teaspoon of ground cinnamon
• Half a teaspoon of ground ginger
• 2 cups of oil for deep frying

Setup phase

1. Divide into 8 medium-sized barbecue bamboo skewers.

1. In a large bowl, combine sugar, cinnamon, and ginger powder. Peel the banana and slice it into four sections across its width. Pat each piece dry with a paper towel to prevent slipping while cutting.
2. Place a toothpick along the length of each banana slice. Using a small knife, cut the banana in a spiral pattern: hold the board steady, slice while rotating the banana, using the toothpick as a guide to avoid cutting through the entire slice. Then, use your hands to press the slices together, maintaining the spiral form.
3. Dip the banana spirals into the sugar combined with cinnamon and ginger, using a spoon to sprinkle sugar between the slices to fully coat the fruit’s surface. Allow the bananas to soak up some of the sugar for a few minutes.
4. In the meantime, heat the oil in a small pan with high sides over medium to medium-low heat. Prepare a non-stick rack to set the caramelized bananas on after frying—avoid using paper towels, as they tend to stick to the fruit.
5. Be mindful of the oil temperature: it should not be too hot to avoid burning the bananas. Test the heat by dipping a small piece of fruit coated with sugar into the oil – it should create bubbles around the fruit and not sink. If it sinks, the oil is too cold. Holding the fruit with a toothpick, carefully dip the spirals into the oil side by side. Reduce the heat and fry for about 2 minutes until the surface turns caramelized and shiny.
6. Using tweezers (or a skimmer), take out the bananas and allow the oil to drain thoroughly. Place the spirals on a non-stick surface and repeat the process with the remaining batter – if needed, skim off any burnt sugar from the oil. Let them rest before serving. They pair wonderfully with vanilla ice cream and whipped cream.

NOTE: Make this dessert just before serving, as the caramel softens if the spirals are stored for too long.