Banana Fritters with Rum Caramel
Cook Time 25 minutes
6 bananas, ripe but firm
Sorbet to serve (coconut sorbet works perfectly!)
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
125 g chopped palm sugar
25 ml golden rum
25 ml water
20 ml coconut milk
20 g glucose syrup
Bring a large pot of vegetable oil to 175°C.
Batter: whisk all of the ingredients together without overworking and place in the fridge to rest for 30 minutes.
Rum caramel: Add all of the ingredients into a small saucepan and gently cook until everything is dissolved. Continue to cook until mixture is thick and syrupy. Cool and keep at room temperature.
To serve: 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. Cook for about 3-4 minutes until the batter is crisp and golden.
Spoon a decent amount of the caramel into the bottom of each bowl. Top with some banana and a scoop of sorbet.