Banana and coconut caramel fritters

AT A GLANCE

  • Serves 6 people

Nutmeg and coconut are great pals with banana, jazzing up the classic milk-bar fritter. The best bananas to use are lovely ripe sugar bananas.

  • Vegetable oil, for deep-frying
  • 75 gm (½ cup) self-raising flour
  • 35 gm (¼ cup) cornflour
  • 1 tbsp rice flour
  • ½ tsp baking powder
  • 1 tsp freshly grated nutmeg, plus extra to serve
  • 140 ml sparkling water, chilled
  • 6 ripe sugar bananas, halved lengthways
  • Coconut ice-cream and toasted sesame seeds, to serve
  •  
  • Coconut caramel
  • 250 ml (1 cup) coconut milk
  • 50 gm unsalted butter
  • 330 gm (1½ cups) caster sugar
01   For coconut caramel, bring coconut milk and butter to the boil in a small saucepan over medium heat, then remove from heat and set aside. Place sugar and 125ml water in a medium saucepan over low heat and stir until the sugar dissolves. Place a sugar thermometer in the pan, bring to the boil and cook without stirring until mixture reaches 140C and is a caramel colour (12-15 minutes). Remove from the heat, add milk mixture (be careful, hot caramel will spit) and 1 tsp salt and whisk to combine. Return to the heat and cook, stirring frequently, until slightly thickened (1-2 minutes). Set aside to cool.
02   Heat oil to 180C in a deep-fryer or deep frying pan. Combine self-raising flour, cornflour, rice flour, baking powder, nutmeg and a pinch of salt in a bowl. Slowly whisk in sparkling water until smooth, then refrigerate for 30 minutes to rest. Dip bananas in batter, shaking off excess, then fry, turning occasionally, until golden and crisp (2-3 minutes; be careful, hot oil will spit).
03   Serve hot with coconut ice-cream and top with caramel and sesame seeds.

Topics:

COCONUT MILK, RECIPE, BANANAS, BANANA, DESSERT, NUTMEG, COCONUT

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

WINE SUGGESTION SWEET, RICH BOTRYTIS SÉMILLON , suggested by MAX ALLEN

FEATURED IN

Aug 2016

Aug 2016

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