Preparation

They cook the bananas, when they are soft, drain very well, make a puree, add a pinch of salt.
Separately, the rest of the ingredients are blended (cornstarch, egg yolks, sugar, vanilla and milk) to prepare the poleada, cook and stir constantly, until it is hard. let it cool, at least warm.
heat the oil, while they are forming balls with the banana puree, as with 3 tablespoons, they are hollowed and the poleada is made, they are closed and panned, they are added to the hot oil, they are browned by both sides, if desired then overflow in sugar. These empanadas can also be made with ground and fried beans instead of the poleada.

they are served hot or cold.

Ingredients

  • 3 not very ripe bananas
  • 3 tbsp. cornstarch
  • 3 egg yolks
  • 3 tbsp. of sugar
  • 1/2 teaspoons vanilla
  • 1 lt. milk
  • oil
  • pinch of salt