East Meets Zest Bananas Foster Fritters
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 bananas, peeled and cut in quarters
- 29.58 ml honey
- 2 eggs, beaten
- 59.14 ml rice flour
- 118.29 ml panko breadcrumbs
- 59.14 ml shredded coconut
- 118.29 ml oil
-
For the sauce
- 29.58 ml butter
- 59.14 ml brown sugar
- 2.46 ml cinnamon
- 1.23 ml allspice
- 59.16 ml banana liqueur
- 59.14 ml rum (use Malibu or another coconut rum for a coconut infusion)
- 2.46 ml zest from lemon
directions
- Mix the eggs and honey thoroughly in a shallow dish. Put the rice flour in another, separate dish and combine the panko and coconut in a third dish.
- Heat the oil in a pan over high heat. Roll the Bananas in the rice flour first, then in the egg/honey mixture, then in the panko crumbs/coconut mixture to coat.
- Place the bananas in the pan and cook, rolling gently when needed, until golden brown. Place into serving dishes.
-
For the sauce:
- Combine the butter, sugar, and cinnamon and allspice in a skillet. Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves.
- Stir in the banana liqueur. Remove from heat and add in the rum.
- Increase heat to high and cook the sauce until the rum burns off, or carefully flame the liqueur and brandy in the pan and cook until the flame dies out and the alcohol is cooked out (use a long match or a long-necked lighter).
- Stir in the lemon zest and turn off the heat.
- Pour the warm sauce over the top of the bananas and serve.
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Reviews
-
I'd call these tipsy bananas because they sure pack a punch. So good. They almost taste like little donuts dunked in a cocktail. I bet these would be good with ice-cream and I agree with your suggestion of the walnuts. I cut my banana lengthwise and then sliced them into a total of 6 pieces. I ate them for dinner! Great Job Chef!
RECIPE SUBMITTED BY
I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines.
I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list...
My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip.
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