Banana Katsu
A sweet take on the traditional savoury Japanese dish.
For those in a rush ... and wanting a quick and easy dessert ... try Banana Katsu!
Talia and I were lucky to be given a special night at the Westin hotel. What a divine place to stay! As it was last minute, I journeyed from the City to Cremorne, then organised for Talia and I to meet up after her ballet, then pack. We didn't have much time to cook and head back to the city. So Banana Katsu ... cooked within 5 minutes ... was the choice of the night.
Prep time: 1 minute
Cooking time: 4 minutes
Ingredients
- 1 tbsp corn flour (makes it lighter than plain flour)
- 1 egg, beaten
- 1 pack Panko Breadcrumb Mix
- 2 large bananas, sliced at an angle
- Vegetable oil, for frying
Serves: 2 servings
Method:
- Place the flour in a separate bowl to the the egg and pour the breadcrumbs onto a plate.
- Dip the banana pieces first in the flour, then the egg and finally roll in the Breadcrumbs until evenly coated.
- Deep fry the coated banana pieces in the vegetable oil for 3-4 minutes or until golden brown.
- Remove carefully, drain on kitchen towel and serve with ice cream.
Useful tip:
Mix in 25g of desiccated coconut into the panko mix for extra coconunt crunch.
(Note: this recipe is from bluedragon.com)
What a relief we actually were able to cook on Day 4 of our mission. I was afraid we may not have pulled this one off! It was easy to make ... and Talia loved it!
ReplyDeleteTalia wrote: I like how when you cut open the banana katsu, it is soft and melty on the inside - but crispy on the outside. It shows how different foods and the way it is cooked can change the taste and textures.
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