Deep Fried Banana With Vanilla Ice Cream Recipe
Make Deep Fried Banana With Vanilla Ice Cream Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Batter & Coating
Fruit
Frying & Finish
Method
Batter & Coating
- 1
Prepare dry ingredients
In a medium bowl whisk together the all-purpose flour, cornstarch, granulated sugar, baking powder and fine salt until evenly combined.
- 2
Make batter
In a separate bowl lightly beat the egg with the cold sparkling water and vanilla extract. Pour the wet mixture into the dry ingredients and whisk briefly until just combined. The batter should be slightly lumpy and thick enough to coat the banana but still runny; if too thick add up to 2 tablespoons more cold water.
- 3
Optional panko
If you prefer extra crunch, place panko breadcrumbs in a shallow dish. After dipping bananas in batter, roll them in panko to coat (see fruit instructions).
Fruit
- 4
- 5
Coat bananas
Working one or two pieces at a time, hold a banana piece by the end, dip it into the batter, turning to coat completely so it is evenly covered. Allow excess batter to drip back into the bowl. If using panko, immediately roll the battered banana in the panko so crumbs adhere evenly. Set on a plate while you heat the oil.
Frying & Finish
- 6
Heat oil
Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches (about 1–2 cups depending on pan). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise to the surface immediately without burning.
- 7
Fry bananas
Carefully lower 2–3 battered banana pieces (do not overcrowd) into the hot oil using tongs. Fry for 1½–2 minutes, turning once, until golden brown and crisp. If pieces are larger, fry an extra 30 seconds. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels. Sprinkle with a pinch of salt while still hot to enhance flavor.
- 8
Keep warm
If frying in batches, keep finished bananas warm in a 200°F (95°C) oven on a baking sheet in a single layer while you finish the rest.
- 9
- 10
Serve
Serve immediately while the bananas are hot and the ice cream is cold for contrast. Provide a spoon and fork; eat right away for best texture.