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Banana Fritters with Cardamom Yogurt

Image for Banana Fritters with Cardamom Yogurt
plate

Yield

Yield: about 200 tasting portions

kikkoman products used:

ingredients

8 quarts plain yogurt

1 cup honey

2 teaspoons cardamom

2 teaspoons cinnamon

4 pounds Kikkoman Tempura Batter Mix

4 quarts ice water

25 pounds bananas, peeled and cut into 1-inch pieces

6 pounds Kikkoman Panko Japanese Style Breadcrumbs

vegetable oil, as needed

directions

To make Cardamom Yogurt: Place yogurt in strainer lined with coffee filter or clean kitchen towel; leave to drain for about 3 hours. Discard liquid.

 

Stir in honey, cardamom and cinnamon. Refrigerate.

Stir tempura batter mix into water until smooth; do not over mix. Keep cold.

For each serving, to order: Dip banana pieces into tempura batter, then into panko. Deep-fry in hot (360°F) oil for 2 to 3 minutes or until golden brown. Drain on paper towels. For each serving, plate 2 fritters and drizzle with 2 tablespoons Cardamom Yogurt.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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