Quick recipe finder Chinese-style banana fritters
By James Martin From Saturday Kitchen
Ingredients
For the fritters
- 175g/6oz plain flour
- 125g/4½oz cornflour
- 1 tsp baking powder
- 250ml/9fl oz sparkling water
- 1 tsp sesame oil
- 4 bananas, peeled, cut into chunks
- vegetable oil, for deep-frying
For the caramel
- 250g/9oz caster sugar
- 4 tbsp water
- 3 tbsp sesame seeds
To serve
- vanilla ice cream
Method
For the fritters, sift the flour, cornflour and baking powder together into a bowl, then stir in the water and sesame oil until a smooth batter is formed.
Add the banana pieces and gently mix until completely coated in batter.
Half-fill a deep, heavy-bottomed saucepan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Carefully place the bananas into the oil and deep-fry until golden brown. Carefully remove with a slotted spoon and drain onto paper towels.
For the caramel, place the sugar, water and sesame seeds into a saucepan over a low heat and cook until all of the sugar has melted. Increase the heat to bring to the boil and continue cooking, without stirring, until the mixture becomes a light caramel colour.
Remove the caramel from the heat and, one at a time, dip the banana fritters into the hot caramel. Turn each fritter over with a fork to coat all over, then remove immediately and plunge into a bowl of iced water. Remove the fritter from the water and leave to drain on a wire rack while you dip the remaining fritters.
To serve, place the fritters onto plates and place a scoop of vanilla ice cream alongside.