These are a popular treat in Southeast Asia. Dipped in a cookie batter, these tiny finger-size treats will please the whole family. You can also use pineapple rings or apple wedges, if desired.
- Yield: 2 dozen
- 10 Enjoy Life Snickerdoodle cookies
- 2 teaspoons (5 g) Bob’s Red Mill tapioca flour
- ½ teaspoon (2.3 g) baking powder
- 2 teaspoons (14 g) honey
- 1 teaspoon (2.3 g) ground cinnamon
- 2⁄3 cup (160 ml) water
- 6 firm bananas
- ½ cup (120 ml) vegetable oil
- ½ cup (60 g) white rice flour
- Vegetable oil for frying
How to Make It
- Place cookies in a food processor and pulse until mixture resembles cornmeal. Add the flour and next 4 ingredients (through water). Purée until you have a smooth, thin batter. Pour into a bowl and set aside.
- Peel bananas and cut off the ends. Slice bananas length wise down the center and then into halves. You should have 4 even pieces from each banana. Place rice flour in a shallow bowl and coat each banana piece with fl our. Shake and set aside.
- Line a plate with nonstick parchment paper or a clean, unused brown paper bag. Set aside.
- Heat oil in a small frying pan over medium-low heat. Th e temperature is correct when a pea-size drop of batter sizzles and turns golden within 15 seconds. Remove with a fork or slotted metal spatula.
- Coat one banana at a time in the cookie batter. Gently place one coated banana in the hot oil. It should start to get golden in about 10 seconds. Use a fork or spatula and gently roll the banana to the other side, letting the banana cook until golden all over. If the batter gets too dark, remove the banana and turn the heat down. Carefully remove the banana with a fork or spatula to the prepared plate to drain. Repeat with remaining bananas, one or two at a time.
- Dab each banana with a paper towel to soak up excess oil. Serve right away