Fried Battered Bananas in Sugar Syrup – Gluten-free version

👨‍🍳 Method

For the Sugar Syrup

1. 1
   Bring the sugar and water to a boil. Turn down the heat and simmer 5 minutes, until the sugar melts and the syrup thickens slightly.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 2
   Add the lemon juice.

   💡The lemon keeps the sugar from crystallizing again.

To assemble

1. 3
   Peel the bananas and cut it each one crosswise and then lengthwise, into four sticks.

   KnifeCutting board
2. 4
   In a bowl, mix the gluten-free flour blend, potato starch, baking powder and salt.

   Bowl
3. 5
   Add the beer and mix just until the batter comes together: a few small lumps are fine.

   Whisk

   💡A cold, lightly mixed batter stays light: long mixing develops the gluten in the gluten-free flour blend, and the coating comes out tough instead of crisp.
4. 6
   Heat the oil' in a deep pot' to 180°C (355°F) and dip the bananas in the batter, piece by piece, and fry in small batches for 3–4 minutes, until golden.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
5. 7
   Transfer to paper towels.

   Paper towels
6. 8
   Arrange on a plate, drizzle the hot syrup over and sift the powdered sugar on top. Serve immediately, while the coating is crisp.

   PlateSifter