2bananas of average ripeness, peeled and sliced into about 1-2cm thick pieces, not too soft
⅓cupwhite rice flour
⅓cupcoconut milk, I used Vitasoy tetrapak coconut milk
½teaspoonbaking powder
Pinch of salt
Neutral flavoured cooking oil for frying, (I used rice bran oil)
Instructions
For the syrup:
Put palm sugar, lime juice and a splash of water (a little less than a ¼ 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.