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Banana Fritters with Cardamom Yogurt
(Yield: about 200 tasting portions)
8 quarts plain yogurt
1 cup honey
2 teaspoons cardamom
2 teaspoons cinnamon
4 pounds Kikkoman Tempura Batter Mix
4 quarts ice water
25 pounds bananas, peeled and cut into 1-inch pieces
6 pounds Kikkoman Panko Japanese Style Breadcrumbs
vegetable oil, as needed
To make Cardamom Yogurt: Place yogurt in strainer lined with coffee filter or clean kitchen towel; leave to drain for about 3 hours. Discard liquid.
Stir in honey, cardamom and cinnamon. Refrigerate.
Stir tempura batter mix into water until smooth; do not over mix. Keep cold.
For each serving, to order: Dip banana pieces into tempura batter, then into panko. Deep-fry in hot (360°F) oil for 2 to 3 minutes or until golden brown. Drain on paper towels. For each serving, plate 2 fritters and drizzle with 2 tablespoons Cardamom Yogurt.
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