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
- 250 ml (1 cup) coconut milk
- 50 gm unsalted butter
- 330 gm (1½ cups) caster sugar
- 1For 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.
- 2Heat 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).
- 3Serve hot with coconut ice-cream and top with caramel and sesame seeds.
Drink Suggestion: Sweet, rich botrytis sémillon. Drink suggestion by Max Allen.