Banana Fritters with Cardamom Yogurt

Name: Banana Fritters with Cardamom Yogurt
Yield: Yield: about 200 tasting portions
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

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Yield

Yield: about 200 tasting portions

kikkoman products used:

Panko Japanese Style Toasted Bread Crumbs Japanese Style Tempura Batter Mix

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.

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