This treat is a favorite of my sons. The sandwich may be made in advance and held during service. This crunchy warm, and gooey item will be soon become a favorite of yours as well.
- 10 each mini English muffins
- 1 cup crunchy peanut butter
- 2 each bananas, peeled and sliced into medallions
TEMPURA BATTER
- 3 cups ginger ale, or orange soda
- 3 cups flour
- 2 each eggs, lightly beaten
- 1 teaspoon kosher salt
THE SANDWICH:
Split the English muffins in half and scoop out 1-1/2 tablespoons of the center creating a small pocket to hold the filling. Spread peanut butter over the surface of the scooped side of the English muffin. Place the banana pieces into the scooped area. Return the two sides together. The peanut butter will act as the "glue" and hold the sandwich together.
TEMPURA BATTER:
In a large bowl add soda, flour and eggs. Lightly whisk with a fork. Do not overmix, he batter will get lumpy.
Preheat enough oil to 325° F. so that the sandwich can be submerged
Dip each sandwich in the oil and fry until golden brown on all sides. Remove and hold.
CAUTION the center of this sandwich is very hot when it come out of the fryer..
Mix all ingredients together in mixing bowl with paddle until dough comes together. Do not over mix. Keep at room temperature.
Yield: 10 Portions
Source: Chef Mark Mattern ©
