Well it would seem that you are all on holiday, while I remain slaving away in the kitchen...come on kids, comments make me feel like its all worthwhile! 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 180°C or 350°F is perfect. TEMPURA Batter; the Thermomix way!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 150 Grams white rice
- 2 egg whites
- 1 Tablespoon icing sugar
- 200 Grams ice cold sparkling water
- Coconut Oil Extra Virgin (enough for deep frying) BUY
- 1/2 banana, per serving
- Enough shredded coconut for rolling
- Pure maple syrup for drizzling
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. This should be about right on Induction 7-8, but you may have to reduce temperature depending on how long it takes you to cook them.
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.