Tempura for dessert, banana lover's rejoice!

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Satiate your sweet tooth!

• Love Coconut?
  

• Love Chocolate?
  

• Love Gingerbread?
  

• Love Peanut Butter Cups?
  

Deep fried, yet surprisingly light tempura is synonymous with Japanese cooking.  The idea was brought to their shores by Portuguese explorers.  Dipping fish and vegetables into batter and frying them took on a new form in the Japanese style.  Today is national tempura day, for fruit and banana lovers, this recipe celebrates it in style.

• vegetable oil, for deep frying
• 1 egg
• 1 cup ice water
• 1/3 cup corn flour, sifted
• 1/3 cup arrowroot flour, sifted
• 1/3 cup rice flour, sifted
• 5 Banana sliced lengthwise
• Coconut Cream Dipping Sauce
• Chocolate sauce (optional)

Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to over mix the batter. 

Pour in enough vegetable oil to come two-thirds of the way up the sides of a deep, heavy-bottomed frying pan and heat until a sprinkle of water sizzles when dropped into it.

Dip the bananas into the batter to coat completely, shaking off any excess, then place into the hot oil. Fry the bananas until golden-brown and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper.

Serve with chocolate sauce drizzled over the bananas and coconut cream to dip into them.
 

 

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