Banana Tempura
This banana tempura recipe uses vodka and carbonated water to create a light, brittle tempura crust. The batter stays crispy from ice-cold mixing, minimal gluten development, and a drizzle technique that adds craggy texture. Served with a 3-ingredient chocolate ganache that takes less than 5 minutes.
Servings 4 servings
Calories 450kcal
Equipment
- 1 All-Clad D5 8 QT Stockpot for frying
- 1 Made-In Saucier (saucepan) for ganache
- 1 Whisk
Ingredients
Chocolate Ganache
- 3.5 oz semi-sweet chocolate chips chopped bar also works
- ½ cup heavy cream
- 3 tablespoon light corn syrup keeps ganache glossy and pourable
Tempura Batter (Dry)
- ½ cup all-purpose flour cake flour preferred if available
- ½ cup cornstarch
- 1 teaspoon kosher salt
Tempura Batter (Wet)
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup vodka cheapest bottle works; substitute more carbonated water if needed
- ½ cup carbonated water ice cold, freshly opened
For Frying and Serving
- 2 inches vegetable oil canola also works; heated to 325°F
- 4 bananas just barely ripe, firm
- ¼ cup powdered sugar for dusting before and after frying
- 4 scoops ice cream for serving
Instructions
Make the Chocolate Ganache
- Place the semi-sweet chocolate in a medium bowl.
- Heat the heavy cream and corn syrup in a small saucepan over medium-high heat until a skin forms on top and the mixture is just under a boil.
- Pour the hot cream mixture over the chocolate. Allow it to sit for 1-2 minutes.
- Stir until the chocolate is completely melted and incorporated into the cream.
- Let the ganache cool, then store in a covered container in the fridge for up to one week. Reheat in the microwave in 10-20 second increments before serving.
Prep the Bananas
- Cut each banana in half diagonally, then slice each half lengthwise down the middle. You should have four pieces per banana.
Set Up the Frying Station
- Line a baking sheet with a double layer of paper towels.
- Heat about 2 inches of vegetable or canola oil in a large stockpot to 325°F (165°C). Use a deep fry or infrared thermometer to verify the temperature.
Mix the Tempura Batter
- Fill the bottom of a medium bowl with ice and set aside.
- In a small bowl, combine the all-purpose flour, cornstarch, and kosher salt. Stir until evenly distributed.
- In another bowl, whisk together the egg, vanilla extract, and vodka until completely homogenous. Stir in the ice-cold carbonated water.
- Pour the wet mixture over the dry ingredients. Using chopsticks or a fork, lightly stir until just barely combined. The batter should be lumpy with some dry spots. Do not overmix.
- Place the batter bowl on top of the bowl of ice to keep it cold.
Fry the Banana Tempura
- Dust the banana slices in powdered sugar.
- Dip the banana slices into the tempura batter and lift, allowing excess batter to drip off.
- Slowly lower the battered banana slices into the hot oil.
- Using your hand, carefully drizzle extra tempura batter onto the frying banana slices. Do not hold the batter bowl directly over the oil.
- Flip the pieces several times while frying. Total fry time is 1.5-2 minutes.
- Lift the banana slices out of the oil, allowing excess oil to drip off. Place on the paper towel-lined baking sheet.
- Dust the fried banana tempura with powdered sugar while still hot.
Plate and Serve
- Arrange the banana tempura on a plate.
- Drizzle with warm chocolate ganache.
- Dust with additional powdered sugar and serve with a scoop of ice cream.
Video
Notes
Vodka in the Batter: Vodka limits gluten development and reduces water absorption in the flour. Both produce a lighter crust. The alcohol evaporates completely during frying. If you prefer not to use vodka, substitute an equal amount of additional carbonated water.
Cake Flour vs. All-Purpose Flour: Cake flour has less protein than all-purpose, which means less gluten and a more delicate crust. All-purpose will work if that's what you have.
Banana Ripeness: Use bananas that are just barely ripe, yellow with maybe a hint of green at the tips. Too green and they'll be bland. Too ripe and they'll turn to mush in the fryer.
Oil Temperature: 325°F is lower than most frying recipes. Higher temperatures will turn the banana to mush before the crust sets. Lower temperatures cause the batter to absorb oil. Use a thermometer.
The Drizzle Technique: After lowering the battered banana slices into the oil, drizzle extra batter over them by hand. Don't hold the batter bowl directly over the oil. This creates the craggy, textured crust.
Chocolate Ganache Storage: The ganache stores in a covered container in the fridge for up to one week. Reheat in the microwave in 10-20 second increments before serving.
Nutrition
Calories: 450kcal