Hazelnut encrusted fried bananas

Recipe from: 5/1/2006 12:00:00 AM

Ingredients 9
Servings 4
Time 15

Ingredients

  • 300
    ml
    honey cream: long-life cream
  • 125
    ml
    honey
  • 100
    ml
    nut liqueur such as Frangelico
  • 100
    g
    hazelnut encrusted bananas: hazelnuts, toasted and crushed
  • 100
    ml
    fresh breadcrumbs
  • 4
    bananas, peeled and quartered lengthways
  • 30
    ml
    cake flour for dusting
  • 2
    eggs, whisked
  • 50
    ml
    oil for deep-frying
 

Method

20
 
Honey cream: Bring the cream and honey to the boil in a saucepan and simmer gently until slightly reduced.
Stir in the liqueur and simmer for another 4 minutes.

Bananas: Mix the nuts and breadcrumbs. Dust the banana slices with the flour, dip in the egg then the nut mixture, ensuring they're completely covered.
Lightly press the nut mixture onto the banana slices and chill in the fridge for an hour.
Heat the oil to 190°C in a saucepan or deep-fryer and fry the bananas in batches until golden brown.
Drain on paper towels and serve hot with the honey cream.

 

Read more on: deep-fry  |  shallow-fry
 

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