Nutmeg and coconut are great pals with banana, jazzing up the
classic milk-bar fritter. The best bananas to use are lovely ripe
Vegetable oil, for deep-frying75 gm (½ cup) self-raising flour35 gm (¼ cup) cornflour1 tbsp rice flour½ tsp baking powder1 tsp freshly grated nutmeg, plus extra to serve140 ml sparkling water, chilled6ripe sugar bananas, halved lengthways Coconut ice-cream and toasted sesame seeds, to serveCoconut caramel250 ml (1 cup) coconut milk50 gm unsalted butter330 gm (1½ cups) caster sugar
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.
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).
Serve hot with coconut ice-cream and top with caramel and sesame seeds.