Banana nuggets with blueberry compote
DIFFICULTY
RATING
COOK TIME
35 mins
35 mins
TOTAL TIME
35 mins
35 mins
Ingredients
Servings:
6
- 7-10 Tbsp For the blueberry compote
- 6 TABLESPOONS Raspberry Syrup
- 300 g frozen wild blueberries from North America
- 1 package Vanillin sugar
- 2 TEASPOONS Cornstarch
- 7-10 Tbsp For the banana nuggets
- 4 firm bananas
- 7-10 Tbsp Flour
- 1 Ei (L)
- 50 g Coconut flake
- 7-10 Tbsp Oil
Directions
- 1
Put raspberry syrup and wild blueberries in a pot and heat while stirring. Stir in vanillin sugar. Mix starch with a little cold water and stir into the blueberries. Cook for 1 minute while stirring.
- 2
Let it cool down.
- 3
Peel the bananas and cut them into pieces. Dust them very thinly with flour. Whisk the egg in a deep plate and turn the banana pieces in it. Finally, turn in the coconut flakes.
- 4
Heat the oil to 160-170 degrees (preferably in a deep fryer) and fry the banana pieces in it until light brown all around. Drain on kitchen paper. Serve together with the blueberry compote.
More Delicious Recipes
