serve for 10
INGREDIENTS: ts = teaspoon tbsp = tablespoon
10 small banana preferably ripe
75 gr rice flour (1/2 cup)
75 gr all purpose flour (maizena if glutenfree )
1 tsp baking powder
1/4 tsp salt
1 tsp turmeric (for golden nice colour)
1 dl – 1,5 dl cold water
Frying oil (canola, peanut, sunflower)
2 tbsp brown sugar (optional)
100 gr melted butter (optional)
25-50gr cornstarch /maizena for dusting
Garnish
Roasted peanuts – crushed (for garnish – optional)
Roasted sesame seeds
Honey (melted)
PREPARATIONS:
Method batter
- Peel and cut the bananas in halves (vertically)
- Wrap one tray/plate with plastic wrap/baking paper and place the banana halves with a bit of space between each half and cover with wrap/baking paper to slightly flatten up (not tinner than 1cm thick, ideally 1,5-2cm thick)
- Brush with melted butter over the banana and drizzle a bit of brown sugar and cinnamon on one side (optional) – chill before deep frying
30 min before serving
- Mix the dry ingredients in a medium bowl and add slowly the icecold water and whisk quickly, lumps ok, do not overmix the batter. The batter should be a bit thicker than Norwegian pancake batter
- Prepare the frying oil enough oil to allow floating
Method frying
- Heat the frying oil (170-180C degrees) in a SMALL thick bottom pan
- Line a tray with paper towel (for draining)
- Prepare frying tool & have a lid near by (in case of the oil will take fire when high heat)
- Roll quickly the cold banana in cornstarch
- Dip the banana in the batter – only a few pieces at the time to coat well
- Drop these slowly in the frying oil (be careful to avoid oil splash!) – only a few pieces at the time to allow space and to avoid temperature from dropping
- Turn and fry until golden and crispy (approx 1 min)
- Repeat
- Drain on paper towel
Assempling / Plating
- Drizzle a bit of honey over the banana fritters (may be too sweet, optional)
- Toss over roasted peanuts and sesame seeds
- Eat as snack, or serve warm preferable with ice cream as dessert
