Turón

Roll each banana half on a plate of sugar until it is fully coated.

Lay a wrapper flat, put a sugared banana half near one edge with a slice of jackfruit on top, fold the sides in, roll it up tightly and seal the edge with a wet fingertip.

Heat the oil in a pan and sprinkle in a little sugar. Wait until it floats and begins to melt.

💡 This is the trick that makes turon turon rather than a fried banana roll — sugar melting in the oil coats the outside in a thin crackly caramel as it fries.

Fry the rolls, turning them, until the wrapper is golden brown and the caramel clings to the outside.

💡 Turn them with tongs and do not let them touch each other. Molten sugar glues two rolls together instantly, and pulling them apart tears both wrappers.

Lift onto a wire rack and let the caramel harden for a couple of minutes before eating.

💡 Hot caramel holds serious heat and will burn your mouth. The two-minute wait is not about texture — it is the actual safe point to bite in.