TURON
Turon (banana lumpia) are sweet and crunchy fried snacks filled with jackfruit and saba bananas and popular in the Philippines. Growing up, my grandfather made them with plantains which are more readily available in the US. The key to delicious turon is to use very ripe plantains that are mostly black and semi-soft. Turon are delicious served piping hot right out of the fryer but if you're looking to take them up a notch, top the turon with a scoop of coconut or ube ice cream, like my grandfather did.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 24 pieces (6 to 8 servings)
Number Of Ingredients 4
Steps:
- Defrost the spring roll shells in the package on the countertop for 30 minutes. Place a wire rack on a baking sheet and set aside.
- Trim both ends of each plantain and do not remove the skin. Cut each plantain in half across and then cut lengthwise into 3 planks. Peel the plantain pieces.
- Drain the jackfruit and reserve the syrup in a small bowl. Cut each piece of jackfruit into 1/2-inch wide strips.
- To assemble the turon, lay the wrapper on a clean surface with a corner pointing towards you (it should resemble a diamond). Place one slice of plantain horizontally about 2 inches from the lower corner and top with 2 strips of jackfruit. Fold the nearest corner of the wrapper over the plantain and jackfruit tautly and roll twice over. Fold in the left and right corners and continue to roll upwards until about 1 inch of wrapper remains. Dip your finger into the reserved jackfruit syrup to moisten the top corner and seal. Repeat with the remaining fruit and wrappers. Reserve the syrup.
- Fill a medium saucepan with 2 inches of oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F. Dip each turon into the jackfruit syrup, allowing any excess to drip off and carefully place into the oil. Fry, turning occasionally, in batches of 6 at a time until deep golden brown and crisp all over, about 3 minutes per side. Place the turon on the wire rack and let cool. Repeat with remaining turon and serve hot.
TURON RECIPE BY TASTY
Turon is a fried banana roll that is a popular snack or dessert in the Philippines. It can be enjoyed year-round and is served hot, so it pairs well with ice cream!
Provided by Kristen Marquez
Categories Snacks
Time 22m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Fill a medium pot halfway with canola oil. Heat over medium heat until the temperature reaches 375°F (190°C).
- Peel the plantain and cut lengthwise into 3 pieces.
- Dip the plantain pieces in the brown sugar to coat evenly on all sides.
- Set a spring roll wrapper on a clean surface in a diamond orientation. Place a plantain strip horizontally across the center of the wrapper and top with a few slices of jackfruit, if using. Fold the bottom corner of the wrapper up and over the plantain, then fold in the sides. Brush the exposed edge with egg white, then roll to seal. Repeat with the remaining wrappers and plantains.
- Add the wrapped plantains to the hot oil and fry, flipping once, until the wrappers turn golden brown, 1-2 minutes total.
- Serve the turon hot with more brown sugar sprinkled on top and/or a scoop of ice cream, if desired.
- Enjoy!
Nutrition Facts : Calories 539 calories, Carbohydrate 120 grams, Fat 9 grams, Fiber 3 grams, Protein 1 gram, Sugar 58 grams
EGGPLANT ROLLATINI
Want to learn how to cook eggplant? Here's where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 5 servings.
Number Of Ingredients 31
Steps:
- Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant., In a large bowl, combine filling ingredients; set aside., Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture., In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels., Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.
Nutrition Facts : Calories 726 calories, Fat 48g fat (15g saturated fat), Cholesterol 181mg cholesterol, Sodium 3182mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 7g fiber), Protein 35g protein.
AWESOME EGGPLANT ROLLATINE
This is one of my favorite recipes. Thin sliced eggplant is stuffed with cheese and spinach and topped with marinara sauce. I often use prepared jarred sauce to cut the cook time.
Provided by DEBNJAMES
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
- Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
- In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
- Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 894.4 calories, Carbohydrate 79.6 g, Cholesterol 276.2 mg, Fat 41.6 g, Fiber 15 g, Protein 53.3 g, SaturatedFat 18.9 g, Sodium 1872 mg, Sugar 27.6 g
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