Fried bananas in coconut batter
2 servings
25 minutes
Fried bananas in coconut batter are a delicate treat of Pan-Asian cuisine that combines exotic flavor with cozy home warmth. The origins of this dish can be found in Thai and Indonesian gastronomy, where the crispy batter highlights the softness of ripe bananas. The sweet taste of coconut and airy dough create a harmony of textures, making each bite a delight. Hot bananas covered in a golden crust are enveloped in condensed milk, revealing the richness of caramelized notes. This dish pairs perfectly with berries that add freshness and a slight tanginess. Fried bananas are not just a dessert but true gastronomic poetry that awakens delight and the desire to try more.
1
Pour 1 liter of vegetable oil into a saucepan and place it on the heat. Now for the batter. Take a convenient bowl and mix flour with water, then add eggs and whisk everything well with a fork or whisk. To avoid lumps, you can strain the mixture through a sieve. After that, add coconut flakes and mix. Done!
- Vegetable oil: 1 l
- Wheat flour: 80 g
- Water: 40 ml
- Chicken egg: 2 pieces
- Coconut flakes: 60 g
2
To clean bananas, it's best to use softer ones as they will be more tender. Cut them in half or prepare them whole, whichever you prefer.
- Bananas: 2 pieces
3
Check the oil temperature — it should be around 180 degrees. If there is no thermometer, you can drop a bit of batter into the pan. If it quickly firms up but doesn't burn — it's ready to cook. Fully dip the peeled banana in coconut tempura (as Asians call batter) and then carefully lower it into hot oil for about 3-4 minutes.
- Bananas: 2 pieces
- Wheat flour: 80 g
- Coconut flakes: 60 g
4
Place the ready bananas on a paper towel to dry off excess oil.
- Vegetable oil: 1 l
5
Place on a plate and drizzle with condensed milk. You can decorate with fresh berries, but it's not necessary.
- Condensed milk: 3 tablespoons
- Blackberry: 2 pieces
- Blueberry: 4 g
- Raspberry: 2 pieces