Crispy Co­conut-coated Bananas

Dish - Everyday Dish - - Desserts -

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

Panko crumbs: see Glos­sary page 138

Heat 2cm of canola oil in a deep medium-sized saucepan to 180°C 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.

Serves 4

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