Crispy Coconut-coated Bananas
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.