Anyone of you watches Mad Men? It´s my absolutely favorite show. Oh my, Don Drapper is super hot! I also love the writing and the casting. It seems like an almost perfect show.
I need to apologize for the photos. I am not really fond of this set. Normally natural lighting is what I prefer when taking food photos. However, recently I also experiment to shoot at night. Sometimes it works (like the matcha fro-yo shots) but I just miss the unevenness and softness of natural lighting. More experiments are needed for me.
Nonetheless, let´s talk about food. These finger bananas were selling like hot cakes at my local market. They are so small and cute. Unlike the normal variety, these bananas have firmer texture and not as sugary sweet. That is why I prefer those. Back in Vietnam, these bananas are very common. In Australia, they are harder to find and a bit dearer. So finding them is a perfect excuse to indulge in some simple banana fritters.
I came up with the fritter recipe after a bit of experiment in the past. Adding corn flour and baking powder to the traditional batter adds beautiful crunchiness. Coconut milk is sort of a one-off thing, given that I have some left over in the fridge. A lot of people would serve banana fritters with ice-cream. I just love them warm with a good drizzle of maple syrup.
A sweet ending like this is what I love!
This recipe also works for the normal banana variety. Just cut them up in smaller portion.
Around 6-10 finger bananas
Oil for deep-frying
50g corn flour
A pinch of salt
¼ tsp baking powder
2 tablespoons brown sugar
2 tablespoons thick coconut milk
100ml water (you may not use all of this. See the recipe)
Make the batter first. Combine the flours, salt, baking powder and sugar in the bowl. Add egg, coconut milk and some water. Stir to combine. Adjust the amount of water so that you have a batter free of lump. The batter should not be thick and it should coat the back of a spoon thinly.
Peel the banana and half lengthwise.
Heat oil. Dip bana slices into the batter and coat thoroughly. Deep-fry until golden. Serve warm with maple syrup.