Friday, April 12, 2013

Crispy Coconut-coated Bananas recipe

Crispy Bananas
Crispy Bananas

It may be a very simple dish, but it's one that is guaranteed to appeal to the whole family

Serves 4

Crispy Bananas ingredients: 4 firm but ripe bananas, peeled. 1/2 cup plain flour. 2 eggs. 1 teaspoon vanilla extract. 1/2 cup panko breadcrumbs. 1/2 cup desiccated coconut. canola oil for cooking. icing sugar for dusting. ice cream and maple syrup to serve

Crispy Bananas recipe: Heat 2 cm of canola oil in a deep medium-sized saucepan to 180C on a sugar thermometer or until a piece of bread dropped into the oil turns golden in 30 seconds. Put the flour in a shallow dish and whisk the egg and vanilla together in another dish. Put the breadcrumbs and coconut in a third dish and rub between your fingers to combine well. Cut the bananas into 2-3 shorter lengths. Coat first in the flour then dip into the egg, letting the excess drip off. Roll in the breadcrumb mixture, pressing it on firmly to adhere
To cook: Carefully place 3-4 pieces of banana in the hot oil and cook for 2 minutes until golden and crisp, turning once halfway through. Lift out with a slotted spoon and drain on kitchen towels. Place in a warm oven and repeat with the remaining bananas
To serve: Place the fritters in bowls and dust with icing sugar. Serve with scoops of ice cream and drizzle with maple syrup. By then, the crispy bananas is ready

PANTRY NOTE: Panko crumbs are flakey Japanese dried bread crumbs that create a deliciously crunchy crust. Readily available from Asian food stores and some supermarkets