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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I think these would be yummy served with some mango pulp mixed with a bit of heavy cream to dip them in. Mmmm... Or, serve with honey and a sprig of mint. From Thai - the Essence of Asian Cooking . Ingredients:
1 cup flour |
1/2 teaspoon baking soda |
1 pinch salt |
2 tablespoons sugar |
1 egg, beaten |
6 tablespoons water |
2 tablespoons shredded coconut |
4 firm bananas |
vegetable oil (for frying) |
Directions:
1. Sift the flour, baking soda and salt into a large bowl. Stir in the sugar and egg until you have a thin batter. Whisk the shredded coconut into the batter.
2. Peel the bananas and half lengthwise, then in half crosswise to make 16 pieces. (Don't do this until ready to cook to reduce browning).
3. Heat the oil in a wok to 375 degrees or until a cube of bread dropped in brown in about 45 seconds. Dip the banana pieces in the batter then gently drop a few into the oil. Deep fry until golden brown, remove, drain on paper towel. Cook remaining bananas the same way.
4. Serve with honey or mango pulp.
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