Banana Tempura
Japanese inspired banana tempura are crispy on the outside and gooey and sweet on the inside. Serve them dusted in coconut flakes with a pot of dulce de leche for dipping.
Ingredients
- 3 cups high heat cooking oil * canola or sunflower oil work well
- 3 bananas sliced lengthways and cut in half
- 1 cup rice flour
- ¼ cup all purpose flour
- 1 teaspoon baking powder
- ⅔ cup ice cold carbonated water
- ½ teaspoon salt
Instructions
- Heat the oil in a deep pan, wok or deep fryer until it's shimmering. * see note 1
- Peel the bananas and cut them in half lengthwise. Cut each half in half again horizontally. You can also simply slice the banana into coin shapes for smaller fritters.
- Whisk together the rice flour, all purpose flour, baking powder, water, and salt in a bowl by hand. Do not over mix the batter. A few lumps are fine.
- Using tongs, one by one, coat the banana pieces in the batter and carefully drop them into the oil. Make sure to leave space between each piece.
- Cook the bananas for 4-5 minutes, turning once at the halfway point.
- Using tongs or a slotted spoon, remove the banana pieces from the oil and transfer transfer to a paper towel lined plate or a cooling rack with paper towels underneath it.
Notes
- Test the oil by carefully dropping a small piece of batter into the oil. It should descend slightly, and then pop back up and begin to bubble.
Nutrition
Calories: 403kcalCarbohydrates: 47gProtein: 3gFat: 135gSaturated Fat: 10gPolyunsaturated Fat: 38gMonounsaturated Fat: 85gTrans Fat: 1gSodium: 325mgPotassium: 285mgFiber: 3gSugar: 9gVitamin A: 45IUVitamin C: 6mgCalcium: 56mgIron: 1mg
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