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Deep Fried Banana Ravioli with Honey

We were out to dinner at the Mexican restaurant down the street tonight when I had a great idea…I wanted to mimic a dessert that we have had out at an Asian restaurant after dinner, using our new deep fryer. Yes…I’m busy thinking about other restaurants and food while I’m eating my current food. I’m obsessed. Anyway, my idea worked, and it turned out phenomenal! It’s super easy, and totally hit the spot.

Deep Fried Banana Ravioli with Honey

Deep Fried Banana Ravioli with Honey

1 ripe banana, mashed
12 wonton wrappers
cinnamon sugar
honey
6 cups of grapeseed oil (for deep frying)

Have a small bowl of warm water handy for dipping your finger into so that you can seal the ravioli. Put some of the mashed banana in the middle of a wonton wrapper, making sure to leave plenty of room around the edges – I used about 1-2 teaspoons per ravioli). Dip your finger in the water and run it around all four edges of the wrapper. Place another wrapper on top and press down on all sides, squeezing out any excess air. Pinch the edges closed with the tines of a fork. Repeat until you run out of banana.

Deep fry at 375°F for 1 1/2 – 2 minutes until golden, flipping over to get the back nice and golden also. Remove to a paper towel lined plate to drain. Sprinkle on some cinnamon sugar while still hot so that it adheres to the ravioli.

Serve with honey for dipping. If you’re feeling naughty, add some vanilla ice cream and enjoy the cold/hot deliciousness that ensues!

MacGourmet Rating: 5 Stars

Deep Fried Banana Ravioli with Honey

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

12 Comments

  • Ashley

    Thanks, everyone! It really did hit the spot!

    Karla – I’m not familiar with a fry daddy. I think this would work even with a lot of oil in a deep skillet, if you make sure to keep the temperature under control.

    Elisabeth – definitely! They were super easy and I can’t wait to make them when we have company to “impress” 🙂

  • Brandon W

    I’ve been to a few Thai restaurants that have something very similiar to this.

    I have to keep myself from getting a deep fryer, I think my heart would just give up in protest if I started frying everything at home.

  • Ashley

    Dude, trust me…if you ever see the Rival Wing-It in action, you’re gonna immediately go online to track one down. It’s small and really well designed – the lid stays closed while you’re frying…the basket comes up out of the oil when you open it. A couple in our Supper Club had one (inherited from a family member who never used it) and it blew us away. Plus, it just LOOKS badass…

    But yes…once you start deep frying at home, it’s tough to not throw EVERYTHING in there 😉

  • Heathkit

    Ha! I just thought of a banana ravioli, and found this article. What a great idea, and such a simple execution. I have to ask, though, does the wonton skin add anything? Wouldn’t you just be better off deep frying the banana in some breading?

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