THE LAST APPRENTICE
DESSERT
COCONUT BANANA FRITTERS
A traditional Caribbean dish modified with the addition of Cream of Coconut. A refreshing dessert. This is my second most requested recipe.
Batter:
| Flour, all purpose |
2 cups |
| Baking Powder |
1 tablespoon |
| Egg |
1 each |
| Cooking Oil |
1 tablespoon |
| Cream of coconut or Coconut Milk, canned |
3/4 cup |
| Water |
1/2 cup |
| Salt |
pinch |
Combine all ingredients and mix well. Set aside until ready to use.
Bananas:
| Bananas |
peeled and cut diagonally, 5 each |
| Sugar |
2 tablespoons |
| Fresh Lime Juice |
juice from 1 lime |
| Dark Rum |
3 tablespoons |
| Cooking Oil |
enough to cover bottom of heavy skillet to 1 1/2 inch |
Sprinkle cut bananas with sugar, lime juice and rum. Marinate 1 hour.
Heat cooking oil to cover in sauce pan. Dip bananas in batter and quickly fry in hot oil, turning once. Sprinkle with toasted coconut and serve immediately. I like to garnish the plate with Chocolate syrup in decorative swirls.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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