This is just such a unique recipe. And it sounds tropically delicious. There’s just something about bananas and coconut. Of course, the deep fried probably means Texas or somewhere in the Deep South. It’s another one of those old newspaper clippings so who knows?
Fried Bananas
1 cup rice flour or cornstarch
2 tablespoons sugar
1 teaspoon baking powder
½ cup freshly grated coconut (or unsweetened, dried, shredded coconut)
1 to 1 ¼ cups unsweetened coconut milk
6 to 8 bananas
3 cups oil for deep-frying (approximately)
Combine rice flour, sugar, baking powder and coconut in bowl. Whisk in one cup coconut milk. Batter should be thick but pourable. If too thick, whisk in more coconut milk. Let batter stand 20 minutes.
Peel bananas and cut into thick, diagonal slices. Dip bananas into batter.
Heat at least 2 inches oil in wok or electric skillet to 375 degrees. Fry bananas 1 to 2 minutes or until golden brown, working in several batches so as not to crowd pan. Drain on paper towels.
Makes 6 to 8 servings.
