Deep-Fried Plantains and Peanut Butter Ice Cream
Episode 41: Nickella's Menu
|1||pint container vanilla ice cream, slightly softened|
|3 tablespoons||roasted peanut butter|
|1/4 cup||crushed ice|
|1 cup||cold water|
|1 cup plus 2 tablespoons||all-purpose flour|
|Vegetable oil, for deep frying|
|2||ripe plantains, peeled, each cut diagonally into 6 slices (or bananas)|
|1 tablespoon/15 g||granulated sugar|
- Transfer the ice cream to a large bowl. Using a potato masher, mix the peanut butter and ice cream together. Before the ice cream softens too much and begins to melt, cover the ice cream and freeze it until it is firm, at least 1 hour.
- Place the crushed ice in a large bowl. Stir in the cold water. Using your fingers, slowly stir 1 cup/150 g of the flour into the ice water just until a thin batter forms and a few lumps of flour are still visible. The less the batter is mixed, the crispier the coating will be.
- Heat the oil in a heavy large saucepan over medium-high heat. Lightly coat the plantains with the remaining 2 tablespoons/20 g of flour. Working in batches, dip the plantains in the batter to coat, and deep fry for 4 minutes or until the coating is crisp and the plantains are heated through.
- Using tongs, transfer the fried plantains to a paper towel lined plate to drain the excess oil. Toss the warm plantains fritters and sugar in a bowl to coat. Divide the fitters among bowls and top with a scoop of peanut butter ice cream and serve immediately.
Check out more recipes for Ice Cream & Sorbets