Maple Banana Coconut Fritters
Well it would seem that you are all on holiday, while I remain slaving away in the kitchen…come on kids, comments make me zing! We are half way through January, almost the week of my birthday…(yes I have been counting backwards from 40 which will see me reach my very early 30′s!) It has been an exciting week for me professionally with job offers flying left right and centre, plus the goal for my fiftieth year (woops did I really admit that??) is to produce my own cookbook and I have been assessing what is needed to begin that process. (Clearly not the least of which is a professional behind the camera! The point and shoot school of photography will hardly satisfy!) It will be on sale this time next year as I turn the actual FIVE OH…no!
SO to the task at hand. I have my family joining me for Sunday dinner as usual and I also have some bananas that need eating, as well as some to die for homemade Vanilla bean ice cream churning happily away. (Does anyone else recycle their vanilla beans??) What better to accompany Vanilla bean Ice cream than a light banana and coconut tempura fritter? Nothing I can think of!
Tempura is best made with sparkling spring water, of which I am fresh out, so I used icy cold still water, but nonetheless, excellent results. Tempura is a batter with a ratio of 1:1 and best left lumpy as opposed to having a smooth consistency. The right temperature oil when frying is also important as this will eliminate a greasy end result. Approximately 180oC or 350oF is perfect.
TEMPURA Batter; the Thermomix way!
NEED:
150g white rice
2 egg whites
1 tbsp icing sugar
200g ice cold sparkling water
DO:
Place rice into Thermomix bowl and mill for 60 seconds on speed 10.
Add remaining ingredients and gently combine by setting dial to closed lid position. Mix together for approximately 10 seconds on Interval speed. If there are still lumps that is fine.
Set aside as you prepare the rest of the dish.
To make Coconut Banana Fritters;
Heat enough Extra Virgin Coconut oil in deep pan to temperature. If you drop a little of the batter into the pan, it should brown up in around 40 seconds. Any hotter or faster and you will get a burnt taste.
Slice bananas diagonally, about 1/2 banana per serving, roll in shredded coconut and then dip quickly in the prepared batter. Put straight into the hot oil and allow to cook until golden. Remove with slotted spoon and drain on a double layer of paper towels.
To serve, place 2 or 3 fritters onto large plate, dust with icing sugar, dollop ice cream in centre, drizzle with real Maple Syrup, add a few shreds of coconut if desired and devour immediately.
This was SOOOO YUMMY LAST NIGHT!! I think I had a dream about it last night, haha. Dallin is mad that I didn’t bring him home any.
Yum yum, I just tried this and it was wonderful with that outer crispy coating. The coconut deep fry was a great idea, smelt like beach tanning oil, but could be eaten!
Looks and sounds delicious!
x
Just thought I had netter help you zing. Looks like a Ruhlmanism – te,pura batter with ratios.
Don’t like deep fried – but might have to make for MrsT
Yum!! Sounds delicious! What do you mean about recycyling vanilla beans? I usually chop up the whole bean in cakes and things (with TMX).
H- Extra Virgin Coconut oil is good for eating and tanning!
T- Dont like deep frying either, but if the temp of the oil is precise, there is no problem, the food does not absorb the fat.
Jo- I recycled my vanilla bean, it had ‘bean’ in sugar, it had then ‘bean’ in some rum for about a year which I have subsequently used in the place of vanilla essence and then its final resting place was the ice cream. Absolutely vanilla-ery still! It was yum!
Fantastic recipe! I do love a good freshly cooked fritter and a dessert fritter always seems like you’re having double the fun!