RCI-DS.004.0092.001
Deep-fried Bananas with Caramel Sauce
Use big bananas! If your bananas are too small or too mushy, they will burn.
Prep10 min
Cook20 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- bananas<br />4 unit
- hazelnuts1/2 cuptoasted and finely chopped<br />
- fresh breadcrumbs<br />1/2 cup
- 1 unit
- butter<br />1 1/2 tablespoons
- brown sugar<br />1 cup
- 4 tablespoons
- 1 1/4 cups
Method
1
Combine toasted hazelnuts and fresh breadcrumbs in a shallow dish, mixing thoroughly to create a uniform coating mixture.
2
Peel the bananas and cut them in half lengthwise, then halve each piece crosswise to create 16 pieces total.
3
Heat vegetable oil in a deep pan or wok to 350°F (175°C), ensuring the oil is hot enough for frying but not smoking.
5 minutes
4
Working in batches, coat each banana piece evenly with the hazelnut-breadcrumb mixture, pressing gently so the coating adheres.
5
Carefully place coated banana pieces into the hot oil, frying for 2-3 minutes until the coating is golden brown and crispy.
3 minutes
6
Remove fried bananas with a slotted spoon and drain on paper towels.
7
Combine butter and brown sugar in a saucepan over medium heat, stirring until the sugar dissolves and the mixture becomes light amber in color.
3 minutes
8
Pour the water into the caramel mixture slowly while stirring constantly to avoid splattering.
9
Remove from heat and stir in the coconut milk gradually, whisking until smooth and fully incorporated.
10
Arrange the warm fried bananas on a serving plate and drizzle generously with the caramel-coconut sauce.