Banana fritters in coconut batter recipe
Serves 6
Ingredients
100 g (½ cup) glutinous rice flour
100 g freshly grated coconut or 60 g desiccated coconut 50 g (¼ cup) sugar
1 tablespoon sesame seeds
60 ml (¼ cup) coconut milk
6 sugar bananas
oil, for deep-frying
ice cream, to serve
instructions
Place the flour, coconut, sugar, sesame seeds, coconut milk and 60 ml (¼ cup) water in a bowl and whisk to a smooth batter — add more water if the batter is too thick. Set aside to rest for 1 hour.
Peel the bananas and cut in half lengthways (cut each portion in half crossways if the bananas are large).
Fill a wok or deep heavy-based saucepan one-third full of oil and heat to 180°C (350°F), or until a cube of bread browns in 15 seconds.
ip each piece of banana into the batter, then drop gently into the hot oil. Cook in batches for 4–6 minutes, or until golden brown all over.
Remove with a slotted spoon and drain on paper towels. Serve hot with ice cream.
Serves 6
Ingredients
100 g (½ cup) glutinous rice flour
100 g freshly grated coconut or 60 g desiccated coconut 50 g (¼ cup) sugar
1 tablespoon sesame seeds
60 ml (¼ cup) coconut milk
6 sugar bananas
oil, for deep-frying
ice cream, to serve
instructions
Place the flour, coconut, sugar, sesame seeds, coconut milk and 60 ml (¼ cup) water in a bowl and whisk to a smooth batter — add more water if the batter is too thick. Set aside to rest for 1 hour.
Peel the bananas and cut in half lengthways (cut each portion in half crossways if the bananas are large).
Fill a wok or deep heavy-based saucepan one-third full of oil and heat to 180°C (350°F), or until a cube of bread browns in 15 seconds.
ip each piece of banana into the batter, then drop gently into the hot oil. Cook in batches for 4–6 minutes, or until golden brown all over.
Remove with a slotted spoon and drain on paper towels. Serve hot with ice cream.
