Turon

I know I’ve said this a million times, but I’ll say it again. Turon is a favorite-favorite of mine. And yes, it is a banana treat that is also peddled in the streets or found in the market.

My aunt cooks very aesthetically pleasing turons. The secret she says is in the wrapper. Turon is banana (plantain or saba variety), in lumpia wrapper. My aunt recommends the using the yellow lumpia wrapper found in the market, instead of the regular white ones.

The yellow color of the lumpia wrapper turns into an even golden brown shade when fried. It’s bigger than usual size enables wrapping two whole pieces of saba.

What to do

To make turon, in a single wrapper, lay down two pieces of medium-sized saba/plantain.

Sprinkle it with sugar. Having the sugar inside minimizes splotches of caramelized sugar outside the wrapper. It minimizes too the chances of burning your sugar.

Wrap it as you would wrap a spring roll, tucking in the edges nicely.

Deep fry.

Try this!

There are two variations I have tried with turon. One is inserting strips of langka for a more tropical flavor and the other is sprinkling it with a bit of cinnamon for a modern twist.