Banana tempura is a Japanese preparation of bananas that involves deep-frying them in tempura batter. Tempura is a Japanese frying technique, with the batter being light and crispy, so the result is a crispy exterior and a soft, almost creamy interior.
The batter for banana tempura is usually made with flour and ice water (the addition of ice water helps keep the batter from getting too thick). The bananas are dipped in the batter and then deep-fried in oil at around 350 degrees Fahrenheit (175 Celsius).
It is typically served as an appetiser or dessert. It can be garnished with powdered sugar or cinnamon, which adds a great contrast to the crispiness of the batter.
- 2 bananas, sliced into 1/4 inch slices
- 1 cup flour
- 1/2 cup water
- 1 tbsp sugar
- 2 eggs, beaten
- Mix together all of the ingredients except for the bananas in a bowl until smooth. The batter should be thick enough to coat the bananas but thin enough that it drips off when you pour it on top of them. Set aside.
- Heat some oil in a frying pan over medium heat until it reaches 350 degrees Fahrenheit--about 3 minutes or so. If you don't have a thermometer, test by dropping a drop of water into the pan and seeing if it sizzles when it hits the surface (that means there's enough heat). If not, let it sit for another minute or two before trying again. You'll know when it's ready because bubbles will start to form around your fingers when you dip them in!
- Dip each banana slice into the batter until coated on both sides and place in hot oil for about 30 seconds each side or until golden brown and crispy around the edges!
- Remove from oil with tongs and place on paper towels when done. Serve with ice cream or chocolate syrup!