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To better appreciate the Alokos, you can accompany them with a spicy sauce or not.
Peel and cut the bananas into sections about 5 mm thick, then salt them.
Heat a frying bath to around 180°C (not the hottest of a fryer). Dip the bananas in and watch them.
When one side is nicely browned, flip the slices.
Drain well before tasting.
Advice : Better to make several batches, because if they pile up, the alokos stick to each other.
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