John Myers
Bananas in Tempura Batter
The perfect bananas in tempura batter recipe with a picture and simple step-by-step instructions.
- 2 Bananas
Tempura
- 3 tbsp Flour
- 3 tbsp Potato flour or other starch flour
- 0,5 tsp Salt
- 1 tsp Baking powder
- 160 ml Very cold water
- 1 Liter Erdnussöl oder neutrales Öl zum Frittieren
- Desiccated coconut
- Honey or dandelion syrup
- Tempura dough: mix flour, potato flour, baking powder, salt and mix with the water to a liquid and lump-free dough. Let the dough rest for about 20 minutes.
- Heat the oil in a saucepan to approx. 190 ° (test with a wooden stick, if small bubbles rise, the temperature is right).
- Cut the bananas diagonally into 1cm thick slices, dip them in the batter so that they are completely covered. Fry the banana slices in the hot oil until light yellow, remove them with a slotted spoon. Heat the oil back to 190 ° and put the slices in again, the dough will now be light brown and bubble (which will then be particularly crispy).
- Drain the banana slices on paper towels.
- Arrange the tempura bananas on the preheated plates, sprinkle with a few desiccated coconut and drizzle a little honey or dandelion syrup on top. Finished! … serve immediately if possible.
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