Ingredients with Measurements:
- 4 ripe bananas
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup milk
- 1 egg
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or tongs
- Paper towels
Step-by-step instructions:
1. Peel the bananas and cut them in half lengthwise. Set aside.
2. In a bowl, mix together the shredded coconut, flour, cornstarch, sugar, salt, and baking powder.
3. In another bowl, whisk together the milk and egg.
4. Dip each banana half in the milk mixture, then coat it in the coconut mixture, pressing the coconut onto the banana to make sure it sticks.
5. Heat the vegetable oil in a deep fryer or large pot to 350°F.
6. Carefully place the coated banana halves into the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes.
7. Use a slotted spoon or tongs to remove the fried bananas from the oil and place them on a plate lined with paper towels to drain excess oil.
8. Serve the coconut-crusted fried bananas warm with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Total fat: 14g
Saturated fat: 11g
Cholesterol: 35mg
Sodium: 350mg
Total carbohydrate: 47g
Dietary fiber: 4g
Total sugars: 22g
Protein: 4g
Substitutions for ingredients:
- Almond flour or coconut flour can be used instead of all-purpose flour for a gluten-free option.
- Soy milk or almond milk can be used instead of regular milk for a dairy-free option.
- Brown sugar or honey can be used instead of white sugar for a healthier option.
Variations:
- Add a pinch of cinnamon or nutmeg to the coconut mixture for extra flavor.
- Drizzle melted chocolate or caramel sauce over the fried bananas for a decadent dessert.
- Use plantains instead of bananas for a more savory version.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the bananas from becoming greasy.
- Use ripe bananas for a sweeter taste and easier coating.
- Do not overcrowd the fryer or pot to ensure even frying.
- Serve immediately for the best texture and flavor.
Storage instructions:
Coconut-crusted fried bananas are best served fresh and should not be stored for later consumption.
Reheating instructions:
If you have leftovers, reheat the fried bananas in a 350°F oven for 5-10 minutes until crispy.
Presentation ideas:
Serve the coconut-crusted fried bananas on a platter with a drizzle of sauce and a sprinkle of shredded coconut for a beautiful presentation.
Garnishes:
Garnish with fresh mint leaves or sliced strawberries for a pop of color.
Pairings:
Coconut-crusted fried bananas pair well with vanilla ice cream or whipped cream for a delicious dessert.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad for a balanced meal.
Troubleshooting advice:
- If the coconut mixture is not sticking to the bananas, try patting the bananas dry with a paper towel before coating.
- If the bananas are browning too quickly, lower the temperature of the oil.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the bananas are fully coated in the coconut mixture to prevent them from falling apart in the fryer.
Food history:
Fried bananas are a popular snack and dessert in many cultures, including Latin America and Southeast Asia.
Flavor profiles:
Coconut-crusted fried bananas have a sweet and nutty flavor with a crispy texture.
Serving suggestions:
Serve the coconut-crusted fried bananas as a dessert or snack.
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Region: Thai