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Hot and Cold, Sweet and Spicy Bananas
| (c) 1999 Chef Tracy Wright, Red Door Restaurant, Moscow, Idaho |
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Wet Batter:
2 cups dark beer, room temperature
1 cup half-and-half
2 cups water
6 bananas, peeled and quartered
2 cups sugar
2 cups flour
3 eggs, lightly beaten
2 cups stale bread crumbs
Vanilla ice cream
Cowgirl Chocolates Spicy Caramel Sauce, recipe follows Combine ingredients for the wet batter. Dip quartered bananas in wet batter. Roll in the sugar to coat. Roll in the flour to coat. Freeze for 15 minutes
Dip in the egg and roll in the bread crumbs to coat. Freeze
Preheat a deep pot of oil or a deep-fryer to 350 degrees F.
Fry until golden brown, about 1 to 1 1/2 minutes. Serve with vanilla ice cream topped with Cowgirl Chocolates Spicy Caramel Sauce. Cowgirl Chocolates Spicy Caramel Sauce
1 cup sugar
2/3 cup corn syrup
1 1/2 cups heavy cream
1 teaspoon vanilla
1 teaspoon lecithin
1/2 teaspoon cayenne
3 ounces dark chocolate, optionalCombine sugar, corn syrup, and 1/2 cup of the cream. Bring to a boil and cook to just below soft ball stage, about 210 to 220 degrees F. Add 1/2 cup of the cream and return to boil. Cook to just below soft ball stage. Add the remaining cream and return to boil. Cook to just below soft ball stage. Remove from heat and add vanilla, lecithin, cayenne (for desired heat), and chocolate, if using.
Recipe courtesy Cowgirl Chocolates
Yield: 2 1/3 cups This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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