- ¼ cup (40g) icing sugar
- 2 teaspoons ground cinnamon
- 1 egg
- ¾ cup (50g) panko (japanese) breadcrumbs
- ¼ cup (20g) shredded coconut
- vegetable oil, for deep-frying
- 4 large bananas (920g), halved lengthways
- 2 cups (500ml) coconut ice-cream (see tips)
- 1Combine sugar and cinnamon in a shallow bowl. Beat egg in another shallow bowl; combine breadcrumbs and coconut in another shallow bowl.
- 2Fill a large saucepan or wok one-third with oil and heat to 180°C (or until a cube of bread browns in 15 seconds). Dip banana in sugar mixture: shake off excess. Dip banana in egg, then in crumb mixture to coat. Deep-fry bananas, in batches, for 2 minutes or until golden. Drain on paper towel.
- 3Serve fritters with ice-cream.
To make your own coconut ice-cream, soften 2 cups (500ml) of good-quality vanilla ice-cream, then fold in ½ cup toasted shredded coconut and 1 tablespoon coconut-flavoured liqueur or ½ teaspoon coconut essence. Return to the freezer until firm enough to scoop. You could use coconut yoghurt instead of ice-cream, if you prefer.
The Latest from Australian Women's Weekly Food
- Nasi goreng with chicken and shrimpYesterday 1:00pm
- Kung pao chickenYesterday 1:00pm
- Vegan dulce de lecheYesterday 1:00pm
- Tom yum soupYesterday 1:00pm
- How to make a classic béarnaise sauceFeb 22, 2021
- Basic omeletteFeb 22, 2021
- All of our best nachos recipesFeb 22, 2021
- Delicious savoury crepes and pancakesFeb 22, 2021
- 20 baking ideas with cranberriesFeb 22, 2021
- 30 minced recipesFeb 22, 2021
- Easy recipe ideas using chicken thighsFeb 22, 2021
- Nasi lemakFeb 22, 2021
- Savoury buckwheat pancakesFeb 22, 2021
- Mini caramelised onion and prosciutto meatloavesFeb 22, 2021
- Hollandaise sauceFeb 22, 2021