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Banana Coconut Katsu

This Banana Coconut Katsu dessert gives me a tropical feeling and is a perfect welcome dish for summer.
Posted By: A. Honopaa
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Prep Time: 5 | Cook Time: 10 | Ready In: 15
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US Metric

4 whole baby bananas
1 whole egg, beaten
3 TBS flour
1/2 cup panko (either regular or with honey-I used honey panko for a sweet touch)
1/2 cup + 2 TBS shredded sweetened coconut
4 coconut ice cream scoops or any flavor you like
confectioners' sugar for dusting
mint leaves
whipping cream
Vegetable or Canola oil for frying

Cooking Process:

Peel baby bananas and cut the tip ends; set aside .  Arrange 3 plates--first flour, then beaten egg, and mixed panko & coconut.  Roll banana in flour to coat, transfer to egg to coat, and finish it with panko and coconut mixture.  If you like it more crunchy, you can repeat the 3-step coating.

Heat up oil to 350F in a pan or small sauce pan to fry bananas.  Test it by dropping a piece of coconut in the oil and if it cooks in 30 secs, then the oil is ready,  Fry them until golden brown - about 5 mins.  Remove from the pan and drain on paper towel.  Cut in half, diagonal. Dust it with confectioners' sugar.  Serve with ice cream.  Garnish with any other fruit you have on hand, the remaining 2 TBS of coconut, whipping cream and mint leave.