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.