Ingredients
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300g (2 cups) self-raising flour
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1/2 teaspoon bicarbonate of soda
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500ml (2 cups) soda water
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85g (1 cup) desiccated coconut
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Plain flour, to coat
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750ml (3 cups) peanut oil
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3 large bananas, peeled, thickly sliced
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Pure icing sugar, to dust
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Vanilla ice-cream, to serve
Caramel sauce
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200g (1 cup, firmly packed) brown sugar
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125ml (1/2 cup) pouring cream
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100g butter, chopped
Method
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1To make the caramel sauce, stir the sugar, cream and butter in a saucepan over medium heat for 4-5 minutes or until smooth.
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2Sift the self-raising flour and bicarbonate of soda into a bowl. Whisk in soda water until smooth.
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3Spread coconut and plain flour over separate plates.
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4Heat oil in a medium saucepan over medium heat to 180ºC. Roll 3 pieces of banana in flour and shake off excess. Dip in batter, then roll in coconut to coat. Carefully add to the oil. Cook for 1-2 minutes or until golden. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining banana, flour, batter and coconut.
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5Dust the fritters with icing sugar. Serve with the caramel sauce and vanilla ice-cream.
Source: taste.com.au
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