Fries are beloved, golden, and irresistibly crispy. But let’s be honest: Both plain potatoes and sweet potatoes have been hogging the spotlight for far too long. Enter green banana fries, the unexpected, non-potato hero of the fry world you didn’t know you were missing.
Yes, we are talking about bananas. But not your overripe, smoothie-fodder, banana-bread mush bombs but firm, underripe green bananas. Like plantains, these are so starchy that they could be mistaken for a root vegetable with a secret life. In fact, when sliced into fry-like strips and seasoned properly, green bananas pull off a transformation so magical it will make Russet blush and put those store-bought french fries to shame.
To get things sizzling, all you need are a few basic pantry players. Cut your green bananas into classic fry shapes — thin and stick-like or go bold with chunky steak-fry cuts. Toss them in a mix of cornstarch (for that crispy coating), turmeric (hello, golden hue), and other aromatic seasoning, like garlic powder and paprika, before finishing it off with a pinch of salt and black pepper. Then fry until crisp and golden. Boom. You have got banana fries that are salty, crunchy, and vaguely sweet in a way that’s totally addictive. And, now don’t blame us if you are going to cut down heavily on those crispy homemade french fries. Blame banana fries!
Why you should make green banana fries
The genius of green banana fries lies in their texture. Unlike a soft-fried potato that can go limp if neglected for a minute too long, banana fries hold their shape like they are on a mission. They are crisp on the outside with a chewy, almost creamy center — kind of like the lovechild of a french fry and a sweet fried plantain, but easier to prep and just as snackable.
Now, let’s talk about versatility. Banana fries can swing sweet or savory depending on your mood. Want something bold and spicy? Pair them with hot sauce or a garlicky aioli. Feeling tropical? Dip them in mango chutney. Craving comfort food? Smother them in cheese like you are building fry nachos (frachos?). Or go minimalist and just hit them with flaky salt and a side of ketchup. They will deliver, every time. Even better, banana fries are gluten-free and budget-friendly. And unlike some fry imposters (sorry, zucchini), these guys can take the heat without turning into sad soggy noodles.
Still skeptical? Think about it this way: People doubted cauliflower pizza crust, and now it’s on actual menus. Fries are sacred, yes, but there is always room for more crispy contenders at the table. So, next time you are staring at a sad bunch of green bananas wondering what to do with them, don’t wait for them to ripen. Slice, spice, fry, and prepare to meet your new favorite side dish.
