Banana fritters with rum caramel

Drizzle the run and palm sugar caramel over these golden fritters for an indulgent dessert.

Banana fritters with rum caramel. Credit: Everyday Gourmet with Justine Schofield

• serves

  4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 6 bananas, ripe but firm
• Sorbet of choice, to serve (coconut sorbet works perfectly!)

Batter

• ½ cup (75 g) self-raising flour
• ¼ cup (30 g) cornflour
• 1 tbsp rice flour
• ½ tsp baking powder
• pinch of sugar
• 180 ml water
• 1½ tbsp vegetable oil

Rum caramel

• 125 gm chopped palm sugar
• 25 ml golden rum
• 25 ml water
• 20 ml coconut milk
• 20 g glucose

Resting time: 30 minutes.

Instructions

1. Heat a large pot of vegetable oil to 175°C.
2. For the batter: Whisk all of the ingredients together without overworking and place in the fridge to rest for 30 minutes.
3. For the rum caramel: Add all of the ingredients into a small saucepan and gently cook until everything is dissolved and then cook until it is thick and syrupy. Cool and keep at room temperature.
4. To cook, cut the bananas into quarters on an angle and using a fork dip, them in the batter and then cook them in the oil in 2 batches as not to overcrowd the pot. Cook for about 3-4 minutes until the batter is crisp and golden.
5. Spoon a decent amount of the caramel into the bottom of each bowl. Top with some banana and a scoop of sorbet.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.