Photo: Thomas J. Story Styling: Joni Noe
The standard batter for these sweet fritters uses rice flour; this one, by the blogging duo known as the Ravenous Couple (ravenouscouple.com), has coconut flour instead, which creates an extra-crunchy crust with a warm coconut flavor.
How to Make It
Step 1
Whisk 2/3 cup all-purpose flour, the coconut flour, sugar, salt, and baking powder in a bowl. Slowly whisk in 2 cups water until smooth. Batter should look like thick pancake batter; if it's too thick, whisk in water, 1 to 2 tbsp. at a time. Let rest at least 20 minutes and up to
Step 2
Meanwhile, pour oil into a large pot to come 3 in. up sides. Insert a deep-fry thermometer and heat to 350° over medium-high heat (15 to 20 minutes).
Step 3
Slice baby or red bananas in half lengthwise. If using regular bananas, slice in half crosswise, on the diagonal. Put remaining 2/3 cup all-purpose flour in a bowl and dip bananas to coat thinly. Set a cooling rack on a baking sheet.
Step 4
Dredge a few banana pieces in batter and carefully drop into oil. Boost heat to maintain an even 350°. Fry bananas until deep golden brown, 7 to 10 minutes; then lift with a slotted spoon to rack. Scoop out and discard bits of fried batter in oil. Repeat with remaining bananas and batter, returning oil to 350° between batches.
Step 5
Put 2 to 3 banana pieces in each bowl. Top with a scoop of ice cream and a sprinkle of toasted sesame seeds.
Chef's Notes
*Find coconut flour in the health-food aisle of well-stocked grocery stores.
Make ahead: Through step 4, up to 1 day, chilled (reheat in a 350° oven, 15 minutes).
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