Spiced Fried Bananas Food

THAI FRIED BANANAS (KLUAI KHAEK)

Steps:

• Gather the ingredients.
• Heat a wok or skillet with oil about 3/4 to 1-inch deep.
• Meanwhile, prepare the bananas by peeling and slicing them in half. Then slice each section in half again, but lengthwise this time.
• In a medium mixing bowl, place all-purpose flour, 1/4 cup of rice flour, cornstarch, salt, and 2 tablespoons of the shredded coconut and stir to combine.
• In a measuring cup, mix together cold water with baking soda until dissolved and pour into bowl with flour mixture.
• Add the egg and the vanilla. Stir well until fully combined.
• Place remaining 1/3 cup rice flour in a separate, dry bowl and add remaining one tablespoon shredded coconut. Mix well and set next to the batter.
• Dip banana pieces first in the batter, then gently dredge them in the rice flour-coconut mixture. This last step helps firm up the batter and is the secret to creating a crisp, rather than soggy, coating. (Depending on the size of your bananas, you might need to make more of this rice flour-coconut mixture.) You're now ready for frying.
• Make sure the oil is hot (350 to 375 F). You can test it with a breadcrumb. If it sizzles and cooks within a few seconds, the oil is hot enough for frying.
• Carefully place coated bananas in the hot oil. Fry approximately 1 minute per side, or until batter puffs up slightly and turns light- to medium-golden brown. Remove from heat and drain on paper towel.
• Serve your fried bananas as soon as possible as is, or with a side of coconut or vanilla ice cream. For a fancier presentation, place them on a serving platter and sprinkle with confectioners' sugar.

FRIED BANANAS WITH LAVENDER HONEY AND FIVE-SPICE CHOCOLATE

Steps:

• Stir the chocolate syrup and 5-spice powder together and set aside.
• In a deep fryer or large heavy saute pan with deep sides, heat the oil to 375 degrees F.
• In a large mixing bowl, combine the flour, cornstarch, and baking powder. Add the seltzer water in a stream while whisking constantly. Dip the bananas in the batter to coat and fry until golden brown. Drain on paper towels and sift the powdered sugar over the top immediately.
• Place 2 banana pieces on a serving plate and drizzle chocolate sauce over. Top with a drizzle of honey.
• Top with a spoonful of creme fraiche. Grate chocolate over top. Garnish with a small sprig of mint.

SPICED FRIED BANANAS

Steps:

• Combine the brown sugar, coriander and curry powder; set aside.
• Peel bananas. Slice lengthwise, then cross-cut in half or cut into 1" disks.
• Heat butter in frying pan until the butter bubbles. Add the banana slices and fry over medium heat for about 2-3 minutes, turning half way through. Sprinkle over with the brown sugar mixture, allowing to carmelized. Transfer to serving bowls and lightly sprinkle with lime juice, if desired.

HOMEMADE FRIED BANANAS

Steps:

• Heat the butter in a large frying pan and fry the bananas for 1 to 2 minutes on each side or until slightly golden in color.
• Sprinkle the sugar into the pan, add water and bring it to the boil, it will dissolve .[caramel] Put the bananas ,add vanilla
• Sprinkle the toasted coconut over the bananas,decorate with2 tea spoon chocolate candy.serve with yogurt. enjoy.

FRIED BANANAS WITH SUGAR 'N' RUM

Steps:

• Tip: to make your own superfine sugar, place the sugar in a clean coffee mill or mini-chopper. Blend until crystals are fine but still "sparkle". Be sure not to blend too long, or the sugar will turn to powdered sugar.
• Over low heat in a large, heavy pan, combine the sugar, rum, butter, lime zest and lime juice.
• Cook for a few minutes, stirring often to avoid burning. Cook until the sugar has dissolved.
• Add the bananas to the pan, turning to coat them with the sugar/rum mixture.
• Increase heat to medium, and cook the bananas for about 5 minutes or until the bananas are a beautiful golden color.
• Remove bananas from pan and cut in half lengthwise.
• For each serving, place two banana slices on a dessert plate. Serve with a scoop of vanilla ice cream and generous drizzle of the hot sugar/rum sauce.