My mom made some turon when she was here visiting with Papa a few weeks ago. It’s my 14-yo daughter’s favorite Filipino snack food — she would order this anywhere we ate that offered it, and even when it came half-burnt or soggy, she still managed to enjoy it. She was all-excited when she found out Mama was making this…. though without the usual accoutrements, i.e., brown sugar and jackfruit. She said she doesn’t like putting them in because the brown sugar invariably gets caramelized while you’re frying the turon, it starts to ooze out, it begins to burn, it ruins the whole thing, etc., etc. So the recipe simply comes out to wrapping plantain banana fingers (or slices if you wish) in spring roll wrappers and panfrying/deepfrying them. What I actually liked about this method is not only that the sugar doesn’t burn, but it allows the flavor of the banana to really come through. The lower sugar content also makes for a healthier dish. I didn’t miss it, though I thought it interesting to plate it drizzled with some maple syrup and chopped up jackfruit, as one might want to serve it to some very special guests — street food, though on a somewhat higher plane.
Your idea definitely elevates the lowly turron to a higher plane. In Manila, they already serve such in nice restaurants, I’ve even had turron ala mode, and turron drizzled with caramel sauce.
Hi Stef! We had my son’s 3rd bday party at an asian restaurant in NY. They served turon using regular bananas and fried in a very delicate lumpia wrapper (almost crepe-like). They served it with powdered sugar. It was yummy!. I still make mine with plantains and jackfruit though.
I don’t know… I still prefer my turon with plenty of brown sugar which caramelizes in the hot oil. It’s the best way to have it, I think. The “nouvelle” ones they serve in the restaurants here in Manila are delicious too. I don’t mind the caramel sauce or the macapuno ice cream, as long as all the basics are there (i.e. bananas and brown sugar)
I lived in the PI as a child and am now in the states. My family loves Turon. I can’t imagine it without the brown sugar. I find if you fry the Turon at a lower temperature the brown sugar will not burn, so then when you bite into it you have the banana swiming in melted brown sugar. It is so good.
you’re right, terresa, nothing like that slightly-burnt sugar on turon. it’s my daughter’s favorite dessert/snack/even breakfast. thanks for visiting!