This is a great way to use up over-ripe bananas, by mashing them up with flour, sugar and coconut cream and deep-frying them.
- 2 large or 6 small over-ripe bananas, peeled
- 1 tablespoon sugar
- 1/2 teaspoon salt (optional)
- 1 tablespoon flour
- 1/4 cup (60 ml) coconut cream
- Oil, for deep-frying
In a mixing bowl, mash the bananas with the sugar, salt (if using), flour and coconut cream into a sticky, slightly moist batter.
Heat the oil in a wok or large saucepan until very hot. Using very moist fingers, pinch about 1 heaped tablespoon of the batter, roll it into a ball and gently lower into the hot oil. Deep-fry for 3 to 5 minutes, turning occasionally, until crispy and golden brown on all sides. Do not overcrowd the pan with the batter of the temperature of the oil with drop. Remove from the hot oil and drain on paper towels.
Transfer to a serving platter and serve warm with ice cream or a bit of coconut cream on top.