Fried Caramel Bananas

12 ingredients
8 steps

Ingredients

  • 6 firm ripe Asian bananas (preferably Lady Finger or Sugar bananas)
  • 1 large egg, lightly beaten
  • 1/2 cup ground hazelnuts
  • 1/4 cup packaged breadcrumbs
  • 4 cups vegetable oil or 4 cups peanut oil, for deep-frying
  • coconut ice cream or mango ice cream, to serve
  • Caramel Sauce
  • 4 teaspoons butter
  • 4 teaspoons dark rum
  • 3/4 cup firmly packed brown sugar
  • 1/4 cup water
  • 1 (10 ounce) can coconut milk

Directions

  1. 1
    Peel bananas and cut in half lengthways.
  2. 2
    Place lightly beaten egg in a shallow bowl, and the combined ground hazelnuts and breadcrumbs in another shallow bowl.
  3. 3
    Dip banana pieces firstly into egg, and then coat in hazelnut and breadcrumb mixture.
  4. 4
    Heat cooking oil in a wok to 375°F, and deep-fry bananas, in batches, until golden brown.
  5. 5
    Drain on absorbent kitchen paper, and keep warm until all the banana has been cooked.
  6. 6
    For the caramel sauce, melt butter in a small pan, then add remaining ingredients and stir.
  7. 7
    Bring to the boil and cook, uncovered, until sauce has thickened slightly, about 8 minutes.
  8. 8
    Serve each individual portion with icecream of choice.

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