по совету друзей (жаренные бананы)
Выполняя заказ близкого человека. Фото и текст совершенно не мои.
From left to right we have the senorita, followed by the Lady Finger and finally a regular banana. Unlike both the other bananas, the senorita has a fairly thin skin so you need to be careful as they will bruise easily.
When thinking of what to do with these bananas my main aim was to use them as a whole, after all it would be fairly pointless to make something where you have to cut the banana.
So I came up with something I haven't made in ages - Banana Fritters!
Senorita Banana Fritters
senorita bananas
fine breadcrumbs
desiccated coconutcoconut cream or milk (optional)
egg
To add a little more interest to the crumb, I've added desiccated coconut to the mix - it adds a lovely toasted coconut flavour to the dish and as we know, coconut and bananas are two ingredients that really go well together.
Prepare the egg dip:
Lightly beat the egg with a tablespoon of coconut cream or milk - you can just use plain milk or water if desired.
Prepare the crumb mix:
Mix the fine breadcrumbs and desiccated coconut well - I used about a 60:40 mix but you can easily use more or less.
Dip the peeled bananas into the egg, making sure they are well coated, shake to remove the excess and then place in the crumb mix. Roll around to coat evenly. Place the crumbed banana onto a clean board and roll back and form to ensure a thin even coat. Repeat with the rest of the bananas.
I then repeat the process to double crumb the bananas.
Place the crumbed bananas on paper towels and store in the fridge until ready to cook.
The next part is the bit that scares people - they need to be deep fried.
With these types of things I always use a small saucepan with just enough oil to submerge the item I'm frying. You don't need to use massive amounts of oil - I think that is actually what scares people. By using smaller amounts of oil, it forces you not to overcrowd the pan which means better control on the oil temperature.
You fry these until golden and then place them on paper towels to remove any excess oil.
Serve with some ice-cream or thick cream or just enjoy them as they are.
From left to right we have the senorita, followed by the Lady Finger and finally a regular banana. Unlike both the other bananas, the senorita has a fairly thin skin so you need to be careful as they will bruise easily.
When thinking of what to do with these bananas my main aim was to use them as a whole, after all it would be fairly pointless to make something where you have to cut the banana.
So I came up with something I haven't made in ages - Banana Fritters!
Senorita Banana Fritters
senorita bananas
fine breadcrumbs
desiccated coconutcoconut cream or milk (optional)
egg
To add a little more interest to the crumb, I've added desiccated coconut to the mix - it adds a lovely toasted coconut flavour to the dish and as we know, coconut and bananas are two ingredients that really go well together.
Prepare the egg dip:
Lightly beat the egg with a tablespoon of coconut cream or milk - you can just use plain milk or water if desired.
Prepare the crumb mix:
Mix the fine breadcrumbs and desiccated coconut well - I used about a 60:40 mix but you can easily use more or less.
Dip the peeled bananas into the egg, making sure they are well coated, shake to remove the excess and then place in the crumb mix. Roll around to coat evenly. Place the crumbed banana onto a clean board and roll back and form to ensure a thin even coat. Repeat with the rest of the bananas.
I then repeat the process to double crumb the bananas.
Place the crumbed bananas on paper towels and store in the fridge until ready to cook.
The next part is the bit that scares people - they need to be deep fried.
With these types of things I always use a small saucepan with just enough oil to submerge the item I'm frying. You don't need to use massive amounts of oil - I think that is actually what scares people. By using smaller amounts of oil, it forces you not to overcrowd the pan which means better control on the oil temperature.
You fry these until golden and then place them on paper towels to remove any excess oil.
Serve with some ice-cream or thick cream or just enjoy them as they are.