Banana nuggets with blueberry compote

AUTHOR
Xavier Baldwin
DIFFICULTY
RATING
3 3
COOK TIME
35 mins
TOTAL TIME
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. 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. 2

    Let it cool down.

  3. 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. 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.

Categories & Tags

Dessertexoticvery easy