1. Peel the banana and cut into sections.
2. Add honey to the two eggs. Beat with an electric whisk until fully integrated.
3. Put the cut banana into the egg mixture. Soak for 10 minutes
4. Put bread crumbs in the pan (no moisture in the pan).
5. Bananas with egg liquid, evenly coated with breadcrumbs.
6. Put salad oil in the pot and turn to the lowest heat when 60% of the temperature is reached. Put the banana covered in chaff and roll it twice quickly. Immediately control the oil out of the pot. This one needs to be fried one by one, and it shouldn't be too long. The banana itself is ripe, just flip it twice. Fry it one by one to control the oil.
7. To control oil, sprinkle with minced coconut according to taste. Crispy on the outside and tender on the inside.
Tips:Hand speed must be fast when frying bananas.
