Instructions

1. Peel firm saba bananas and slice them lengthwise into 1/4-inch-thick slices. Set the slices on a plate and sprinkle them with sugar. Raw, unrefined sugars, such as demerara or turbinado, fit with tradition, but you can use refined granulated sugar.

2. Turn the slices over and sprinkle sugar on the other side. Set the sliced saba aside and pour a few tablespoons of peanut oil in a saute pan.

3. Heat the oil on the stove over medium heat for several minutes. Lay the saba slices in the pan 1/2 inch apart.

4. Fry the sabas until golden brown and caramelized, about 2 minutes on each side. Transfer the sabas to a plate lined with paper towels to drain.

Saba Fritters

1. Mix together equal parts all-purpose flour, sugar and milk, along with one egg and a pinch of baking powder. Add a little flour, if needed, to stiffen the batter to the consistency of a thick pancake batter.

2. Peel firm saba bananas. Make three slices through them lengthwise -- but don't cut all the way through; you want the three banana slices to stay connected at the tip so you can spread them apart slightly to fan them out. If you have trouble keeping the slices joined together at the tip, don't worry about it, and just batter and fry them individually.

3. Heat about 1/2 inch of peanut oil on the stove in a heavy-bottomed frying pan. Use medium heat.

4. Grasp the sliced sabas by the tip and dip them in the batter. Let the excess batter drip back into the bowl, and lay the saba in the oil. Only fry as many battered sabas as you can at once while keeping 1/2 inch of space between them.

5. Fry the saba fritters until golden brown, about 2 minutes on each side. Transfer the sabas to a plate covered with a paper towel to drain.