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. 

Skillet Tricolor Pearl Couscous and Ham

Tricolor Pearl Coucous is larger than regular couscous and is such a pretty pasta.  It makes a perfect base for a deliciously colorful dish. I tested this recipe out this week.  I am happy to report that it got six out of seven thumbs up from a group of two teenagers and five toddlers and preschoolers.

Hope you’ll give it a try!

Tricolor Pearl Couscous

Skillet Tricolor Pearl Couscous and Ham

1 cup Tricolor Pearl Couscous

2.5 cups water, divided

1/4 lb. thick sliced deli ham                         

2 tbsp. finely chopped chives

1/2 cup finely diced carrots  

1/2 cup minced onion

1 tsp. minced garlic

1/4 cup grated Parmesan cheese

1 tbsp. extra virgin olive oil 

1/2 tsp. salt  

1/4 tsp. pepper  

Prep the carrots first as it requires the longest cooking time.  Bring 1 cup of water to a boil in a covered medium skillet.  Add finely diced carrots and boil gently for about 8 minutes. Remove carrots from skillet and discard any liquid.

While carrots are cooking, finely mince the onion, garlic and chop the chives.  Finely dice the ham.  

Reheat skillet on medium heat.  Add olive oil to pan and stir in onion and carrots.  Cook for 5 minutes, stirring occasionally.  Add couscous and garlic, stirring frequently for 3 minutes.  Add 1.5 cup water, salt, and pepper.  Allow to come to a boil.  Cover, and reduce heat to a simmer for 5 minutes.  Stir in chives and ham.  Cover and continue to simmer until couscous is soft and all the water has been absorbed, about 5 additional minutes.  Remove from heat.  Stir in cheese.  Serve.