Banana Fritters in Coconut Batter
#Dessert #FarEast #Thai
Serves: 4
Prep Time: 10 mins
Cooking Time: 10 mins
Source: Cookshelf Thai
Ingredients:
70 g/2 1/2 oz plain flour
2 tbsp rice flour
1 tsp caster sugar
1egg, separated
150 m/5 fl oz coconut milk
4 large bananas
sunflower oil, for deep-frying
To decorate
1 tsp icing sugar
1 tsp ground cinnamon
lime wedges
Method:
Sift the plain flour, rice flour and sugar into a bowl and make a well in the centre. Add the egg yolk and coconut milk.
Beat the mixture until a smooth, thick batter forms. Whisk the egg white in a clean, dry bowl until stiff enough to hold soft peaks. Fold it into the batter lightly and evenly.
Heat a 6 cm/2 1/2 inch depth of oil in a large pan to 180°C/350°F or until a cube of bread browns in 30 seconds. Cut the bananas in half crossways, then dip them quickly into the batter to coat them.
Drop the bananas carefully into the hot oil and fry, in batches, for 2-3 minutes until golden brown, turning once.
Drain on kitchen paper. Sprinkle with icing sugar and cinnamon and serve immediately, with lime wedges for squeezing juice as desired.
COOK'S TIP
If you can buy the baby finger bananas that are popular in this dish in the East, leave them whole for coating and frying.