Tempura Baby Bananas
Small, Crispy, Gone
Baby bananas are sweeter, cuter, and snack-sized. Naturally, we had to take them up a notch. Keep them whole, dip them in tempura batter, and the outside gets light and crispy while the middle turns warm, soft, and extra sweet. Add honey and powdered sugar and watch eight tiny bananas disappear!
INGREDIENTS
- 8 baby bananas, ripe but firm
- 1 bag Ms. Wong's Tempura Mix
- ½ cup ice-cold water
- 60 ounces vegetable oil, for a 6-quart pot
- Honey, for drizzling
- Powdered sugar, for finishing
Directions
STEP 1: Heat the Oil
Pour 2 to 3 inches of oil into a deep pot and heat it to 380°F.
STEP 2: Prep the Bananas
Peel the baby bananas and keep them whole.
STEP 3: Batter Up
Gently mix 1 bag Ms. Wong's Tempura Mix with ½ cup ice-cold water until just combined.
STEP 4: Fry Fearlessly
Coat each baby banana in batter and carefully place it in the 380°F oil. Fry for 2 to 2½ minutes, until golden and crispy.
STEP 5: Serve & Enjoy
Rest the baby bananas on a rack for 1 minute, then drizzle with honey, dust with powdered sugar, and serve warm.
