Coconut Banana Fritters

• 1 1/3 cups all-purpose flour, divided
• 2/3 cup coconut flour*
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• Vegetable oil for frying
• 12 very ripe baby (aka burro) bananas, 8 red bananas, or 6 regular bananas
• Coconut ice cream
• 1 tablespoon toasted white sesame seeds

1. Whisk 2/3 cup all-purpose flour, the coconut flour, sugar, salt, and baking powder in a bowl. Slowly whisk in 2 cups water until smooth. Batter should look like thick pancake batter; if it's too thick, whisk in water, 1 to 2 tbsp. at a time. Let rest at least 20 minutes and up to
2. Meanwhile, pour oil into a large pot to come 3 in. up sides. Insert a deep-fry thermometer and heat to 350u0b0 over medium-high heat (15 to 20 minutes).
3. Slice baby or red bananas in half lengthwise. If using regular bananas, slice in half crosswise, on the diagonal. Put remaining 2/3 cup all-purpose flour in a bowl and dip bananas to coat thinly. Set a cooling rack on a baking sheet.
4. Dredge a few banana pieces in batter and carefully drop into oil. Boost heat to maintain an even 350u0b0. Fry bananas until deep golden brown, 7 to 10 minutes; then lift with a slotted spoon to rack. Scoop out and discard bits of fried batter in oil. Repeat with remaining bananas and batter, returning oil to 350u0b0 between batches.
5. Put 2 to 3 banana pieces in each bowl. Top with a scoop of ice cream and a sprinkle of toasted sesame seeds.
6. *Find coconut flour in the health-food aisle of well-stocked grocery stores.
7. Make ahead: Through step 4, up to 1 day, chilled (reheat in a 350u0b0 oven, 15 minutes).

flour, coconut flour, sugar, salt, baking powder, vegetable oil, very, coconut ice cream

Taken from www.myrecipes.com/recipe/coconut-banana-fritters (may not work)