Name: Banana and coconut caramel fritters
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 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

Banana and coconut caramel fritters

Tropical fruits combine in a winning hot-cold combo of crisp banana fritter and smooth coconut ice-cream. It's a certified hit.

Serves 6

Prep

20M

Cook

30M

Total

50M

Skip to Recipe

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.

Ingredients

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

Method

1.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.

2.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).

3.Serve hot with coconut ice-cream and top with caramel and sesame seeds.