Fried Plantains with Coconut

Ingredients

• 1 2/3 cups glutinous rice flour
• 1 1/2 cups finely shredded coconut, fresh, dried, or toasted
• 1/2 cup sugar
• 1 3/4 cups coconut milk
• Canola oil, for deep frynig
• 2 plantains or 4 bananas

Directions

1. Combine the flour, coconut, sugar, salt, and coconut milk in a mixing bowl, then whisk until the batter is smooth. Leave it to rest for at least 1/2 hour, but not longer than 2 hours.
2. When you’re ready to cook, pour oil into a medium saucepan until it reaches a depth of 3 inches, then warm it to 350 degrees F.
3. Peel the bananas or plantains, then slice them into matchstick shapes, about 3 inches long and 1/3 wide. Cutting the bananas or plantains into quarters lengthwise is a good way to get there.
4. Dip the bananas or plantains into the batter and coat them generously. Because the coconut flakes make the batter bumpy, you may need to help it along with your fingers or chopsticks so the pieces are covered evenly.
5. Carefully slide the coated pieces into the hot oil and cook for about 2 minutes per side, about 4 minutes total. Move the fried pieces to a rack so the extra oil can drip away.
6. Serve right away, while the centers are piping hot and custard-like.