What To Know
- Turon, the Filipino deep-fried banana spring roll, is a beloved treat that’s crispy on the outside and sweet and gooey on the inside.
- Use a slotted spoon to remove the turon from the oil and place them on a wire rack or paper towels to drain excess oil.
- Add a pinch of ground ginger, cardamom, or nutmeg to the filling for a warm and complex flavor profile.
Turon, the Filipino deep-fried banana spring roll, is a beloved treat that’s crispy on the outside and sweet and gooey on the inside. If you’re wondering how to fry turon, you’ve come to the right place! This blog post will walk you through the process, from preparing the ingredients to achieving that perfect golden-brown hue.
The Essential Ingredients
Before you dive into the frying process, you’ll need to gather the key ingredients. Here’s a basic list:
- Ripe plantains: Plantains are the star of the show, providing that sweet and soft texture. Choose plantains that are ripe, with a yellow or black peel.
- Wonton wrappers: These thin, delicate wrappers encase the filling and create the crispy exterior.
- Brown sugar: This adds sweetness and a touch of caramel flavor.
- Cinnamon: A warm and aromatic spice that complements the banana flavor.
- Oil for frying: Choose a high-heat oil like vegetable or canola oil.
Preparing the Filling: A Sweet and Flavorful Combination
Now, let’s prepare the filling that will make your turon irresistible:
1. Slice the plantains: Peel the ripe plantains and slice them into thin, even pieces.
2. Combine the ingredients: In a bowl, mix the sliced plantains with brown sugar and cinnamon. Adjust the amount of sugar to your liking.
3. Let the flavors meld: Allow the mixture to sit for a few minutes, allowing the flavors to blend.
Wrapping the Turon: A Delicate Dance
With the filling ready, it’s time to wrap the turon. This step requires a bit of patience and finesse:
1. Lay out the wrapper: Place a wonton wrapper flat on a clean surface.
2. Add the filling: Place a spoonful of the plantain mixture in the center of the wrapper.
3. Fold and seal: Fold the wrapper over the filling and press the edges firmly to seal.
4. Repeat the process: Continue wrapping the remaining plantains in the same manner.
The Art of Frying: Achieving Crispy Perfection
The frying process is crucial for achieving the perfect turon. Here’s how to do it right:
1. Heat the oil: Pour enough oil into a deep skillet or wok to reach a depth of about 2 inches. Heat the oil over medium-high heat.
2. Test the oil: Drop a small piece of wonton wrapper into the oil. If it sizzles and rises to the surface quickly, the oil is ready.
3. Fry in batches: Carefully add the turon to the hot oil, making sure not to overcrowd the pan.
4. Fry until golden brown: Fry the turon for about 2-3 minutes per side, or until they are golden brown and crispy.
5. Remove and drain: Use a slotted spoon to remove the turon from the oil and place them on a wire rack or paper towels to drain excess oil.
Sweet and Savory Variations: Explore New Flavors
While the classic turon recipe is delicious, you can experiment with different flavors and ingredients:
- Add nuts: Incorporate chopped nuts like peanuts or cashews into the filling for a crunchy texture and added flavor.
- Spice it up: Add a pinch of ground ginger, cardamom, or nutmeg to the filling for a warm and complex flavor profile.
- Go savory: Instead of brown sugar, use a savory filling like shredded coconut, cheese, or even ground meat for a unique twist.
The Final Touch: Serving and Enjoying
Once your turon is cooked and cooled, it’s time to enjoy! Here are a few tips for serving:
- Serve warm: Turon is best served warm, so enjoy them right after frying.
- Add a sprinkle of sugar: Dust the turon with powdered sugar for an extra touch of sweetness.
- Pair with a dipping sauce: Serve your turon with a sweet and tangy dipping sauce like honey, caramel, or condensed milk.
Beyond the Plate: The History and Culture of Turon
Turon is more than just a delicious snack; it’s a cultural icon in the Philippines. Its origins can be traced back to the Spanish colonial era, where the Spanish introduced the concept of deep-frying and the use of wonton wrappers. Over time, Filipinos adapted the recipe to incorporate local ingredients and flavors, making turon a beloved part of Filipino cuisine.
A Final Word: Embrace the Joy of Frying Turon
Frying turon is an art form that combines culinary skill with a touch of creativity. By following these steps and experimenting with different flavors, you can create a truly satisfying and memorable treat. So gather your ingredients, embrace the process, and enjoy the delicious results!
What People Want to Know
1. What kind of bananas can I use for turon?
While ripe plantains are commonly used, you can also use other types of bananas, such as saba or cardaba bananas, for a slightly different flavor and texture.
2. Can I make turon ahead of time?
You can prepare the filling and wrap the turon ahead of time. However, it’s best to fry them just before serving to ensure maximum crispiness.
3. How do I store leftover turon?
Store leftover turon in an airtight container at room temperature for up to 2 days. You can also reheat them in the oven or microwave for a few seconds.
4. What are some other Filipino desserts that are similar to turon?
Other Filipino desserts that are similar to turon include banana cue (caramelized bananas), maruya (deep-fried banana fritters), and halo-halo (a shaved ice dessert with various toppings).
