Crispy, sweet and totally indulgent, these little banana fritters are so simple, and so good.
I warn you, there are some things you can’t unknow. And once you know them, you’ll never be able to look at a banana the same way again.
Once you know these fritters have five ingredients (seven if you include the syrup), that they take less than 10 minutes to make, that they have a paper thin crispy tempura-like batter encasing hot sweet banana, and that they’re just perfect with a dripping gooey lime and palm sugar syrup, you may find yourself making banana fritters more often than you care to admit.
I’m such an enabler. Sorry about that.
You won’t be sorry when you try these bad boys though.
These amazing fritters came about because a certain friend of mine, who shall remain nameless (but be blamed when I can’t do up my jeans!), dropped in with a tub of Duck Island pineapple and jalapeno vegan ice cream for me.
Now this ice cream is fast becoming the stuff of legend around here. Duck Island Ice Cream is a small boutique ice cream parlour that opened in Hamilton earlier this year, with knockout flavours like smoked vanilla, toasted marshmallow, and salted caramel with cacao nibs. Five or so vegan flavours at any one time too. I love what these guys are doing. So much.
Obviously the ice cream is amazing as it is. But the pineapple and jalapeno was crying out, nay screaming out, to go with something else to take it to the next level.
Banana fritters. Here they are. Right up there on level 17.
For the syrup:
- 1/3 cup palm sugar approximate
- Juice of one lime
- 1/4 cup water approximate
For the fritters:
- 2 bananas of average ripeness peeled and sliced into about 1-2cm thick pieces, not too soft
- 1/3 cup white rice flour
- 1/3 cup coconut milk I used Vitasoy tetrapak coconut milk
- 1/2 tsp baking powder
- Pinch of salt
- Neutral flavoured cooking oil for frying (I used rice bran oil)
For the syrup:
- Put palm sugar, lime juice and a splash of water (a little less than a 1/4 cup, perhaps) into a saucepan over a low to medium heat.
- Stir to dissolve the sugar, then let it bubble for a minute or two to get nice and syrupy. Don't overdo it otherwise you'll have unpourable toffee before you know it.
- This syrup isn't an exact science, you can't go too far wrong doing this by feel.
For the fritters:
- Heat about 1cm of cooking oil to a moderate heat in a saucepan.
- Whisk together the rice flour, coconut milk, baking powder and salt.
- Drop the bananas into the batter and toss to ensure all sides of the bananas are covered in batter.
- Check the heat of the oil by dropping in a drip of batter. If it immediately sizzles and puffs up, you're good to go.
- Cook the bananas in a few batches so that you don't overcrowd the pan.
- Carefully lower slices of banana into the hot oil and swirl the saucepan to get the oil moving around and over the bananas. Cook bananas for 1-2 minutes on each side or until golden brown. Remove to paper towels to drain.
- Repeat as necessary to finish cooking your bananas.
- To serve, drizzle bananas with syrup and a sprinkle of black or white sesame seeds (optional). A scoop of your favourite ice cream alongside makes for a smashing dessert.