Nutella-stuffed tempura bananas

Name: Nutella-stuffed tempura bananas
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Québécoise
Ingredients: ¼ cup (60 ml) unsweetened coconut flakes, chopped; 4 cups (1 L) canola oil; 8 tsp Nutella (approximately); 4 bananas, cut in half, then each half cut in half lengthwise; 1 cup (250 ml) tempura powder mix; ¾ cup (190 ml) ice-cold water; Vanilla ice cream (for serving)

Preparation 40 min
Cooking 30 min
Servings 8
Freezing I do not suggest

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Ingredients

¼ cup (60 ml) unsweetened coconut flakes, chopped
4 cups (1 L) canola oil
8 tsp Nutella (approximately)
4 bananas, cut in half, then each half cut in half lengthwise
1 cup (250 ml) tempura powder mix
¾ cup (190 ml) ice-cold water
Vanilla ice cream (for serving)

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Preparation

Preheat oven to 170°F (75°C).
In a pan heated over medium heat, add coconut and dry toast for 1 minute, stirring constantly to bring out the flavors (it will become lightly golden). Reserve on a plate.
In a pot heated over medium heat, pour oil and bring to a temperature of 350°F (180°C).
Meanwhile, spread about 1 tsp of Nutella on the inner side of one banana half, place the other half on top and pierce with a toothpick to hold them together. Repeat with remaining bananas to form 8 sandwiches. Reserve in the fridge.
In a large bowl, add tempura mix, ice-cold water and cooled coconut. Mix just enough to moisten ingredients (it’s okay if some lumps remain).
Dip a banana sandwich in the batter and coat well. Immediately place the banana in hot oil and fry for 3 to 4 minutes or until golden. Drain well and place on paper towel for 2 minutes maximum, then reserve in oven on a rack. Repeat with remaining bananas (fry only a small amount at a time). Serve immediately with ice cream.