Banana blossoms in tempura batter

Ingredients for 1 servings:

• 1 can banana blossoms in brine
• 50 g flour (chickpea flour)
• 50 g potato starch
• ½ tsp baking powder
• 125 ml water
• some vegetable broth, instant
• a little coriander powder
• some paprika powder, hot
• some pepper
• a little cumin
• Soy sauce
• Oil (coconut oil), organic, for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Since you can’t find a similar recipe anywhere in our latitudes, I tried the following and am very happy with it: Drain the banana blossoms (slices) well in a sieve. For the tempura batter, sift the chickpea flour, cornstarch, and baking powder into a bowl, gradually stir in the water in small portions, season to taste with the specified ingredients, including the soy sauce, as the banana blossoms themselves are fairly neutral, mix everything well, and let it swell for 10 minutes. Heat the organic coconut oil in a pan or deep pot, dip the banana blossoms into the batter with a fork, fry in the fat until crispy all over, and drain on kitchen paper. Tastes good as a starter, but is also delicious as a snack or with a little soup beforehand as a light main course.