Banana Tempura with Liquid Chocolate
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 ml water
- 150 g chocolate, cocoa content at least 70%
- 75 g flour (tempura flour), available in the Asia shop
- 3 banana (s), light green
- 2 tablespoon Quatre-Epices spice mix (pepper, cinnamon, nutmeg and cloves)
- 0.5 liter ½ oil
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Place water in a bowl in the freezer for about 10 minutes. Chop the chocolate and melt in a double boiler on the stove over medium temperature.
- Put the tempura flour in a bowl and add the ice-cold water, stirring constantly with a whisk, until the dough is homogeneous and smooth.
- Peel the bananas and cut in half crosswise with a knife, cut each half into four oblong wedges. Spread the columns side by side and sprinkle with the spice mixture.
- Heat the frying oil in a saucepan to around 170 ° C. Pull the banana pieces through the tempura dough in portions and fry until golden brown and crispy in the hot fat. As soon as the bananas are crispy, lift them out of the oil with a slotted spoon and place on kitchen paper to degrease them.
- Since the light green bananas are not so sweet, the baked wedges can be dusted with powdered sugar as desired.
- Pour the liquid chocolate into small bowls and serve with the bananas, which should still be warm. Dip the tempura bananas into the chocolate to eat.
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