Banana fritters and coconut dipping sauce


Banana fritters are a must try dessert in Thailand and here's how to cook them once you get home.

Serves 2.


Vegetable oil, for frying

2 bananas, about 250 g of flesh, cut into bite-sized pieces


Coconut sauce:

1 tablespoon coconut sugar dissolved in 4 tablespoons of coconut cream

1 pinch salt


Batter:

60 g tempura flour

1 teaspoon baking powder

2 teaspoons coconut sugar

1 pinch salt

25 g freshly grated coconut

90 ml water


Prepare the batter by mixing the ingredients.


Dip the banana pieces into the dough and fry at 155°C for about 2 minutes or until golden brown. Drain on kitchen paper.


Serve warm or lukewarm with coconut sauce.

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