Banana Tempura

It is amazing how sweet banana gets when it is heated.  For this reason, it makes a terrific dessert.

Tempura dishes are traditionally deep fried, but I make this by using the shallow frying method.  I have to admit, I’m not sure if my method really shaves off the calories, but it makes me feel a little better about frying. If you choose to deep fry, set the oil temperature to 175 degrees F and fry bananas about 1 minute or until the batter is golden and crispy.

Whether shallow frying or deep frying, there will be a bit of oil splatter.  I find that using a saucepan or a skillet with deep sides helps reduce the mess.  Don’t let the splattering deter you.  It will be worth the effort!

Banana Tempura

1/2 cup flour

1/4 cup + 2 tbsp. cornstarch

2 tsp. sugar

1/8 tsp. cinnamon

1/2 cup chilled club soda

3 large bananas

canola oil

Whisk the first five ingredients just until smooth, don’t over mix.  Set aside.

Peel and slice bananas to 1/4 - 1/3 inch thick.  Heat a medium size skillet with deep sides on medium to medium high heat.  Add 1/8 inch of oil to skillet. 

Working in small batches, dip a few banana slices in batter.  Add to hot oil, one at a time.  Be careful not to let the batter touch as the bananas will stick to each other.  Cook until the bottom is golden brown, about 2 minutes.  Flip over and cook until the second side is golden and crispy, about 1 minute.  

Transfer to paper towel line plate and gently pat dry.  Transfer again to a serving dish.  Do not let the bananas sit on the paper towel as they may stick.  Serve plain or with a sprinkle of powdered sugar.