Banana fritters
Delicious banana fritters are gorgeous served warm with coconut ice-cream. If you want to be even more indulgent, add a drizzle of warm caramel sauce.
- 30 mins cooking
- Serves 4
Print
Ingredients
Coconut ice-cream
- 1 litre good-quality vanilla ice-cream
- 1 cup shredded coconut, toasted
- 1/4 cup coconut-flavoured liqueur
Banana fritters
- 1/4 cup (40g) icing sugar
- 2 teaspoon ground cinnamon
- 1 egg, beaten lightly
- 3/4 cup (50g) japanese (panko) breadcrumbs
- vegetable oil, for deep-frying
- 4 large_piece bananas (920g), halved lengthways
Method
Banana fritters
-
1To make coconut ice-cream, soften the vanilla ice-cream then fold in the toasted coconut and liqueur. Return to the freezer until firm enough to scoop.
-
2Combine icing sugar and cinnamon in shallow medium bowl. Beat egg in shallow medium bowl; place breadcrumbs in another bowl.
-
3Heat oil in medium saucepan.
-
4Meanwhile, dip bananas in sugar mixture; shake off excess. Dip banana in egg, then in crumbs to coat.
-
5Deep-fry bananas, in batches, until browned. Remove from pan. Drain on absorbent paper.
-
6Serve the fritters with coconut ice-cream
Notes
If you can't find japanese breadcrumbs, combine ½ cup stale white breadcrumbs and ¼ cup packaged breadcrumbs and use these instead; the taste and texture of the fritters, however, won't be the same.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020