Banana Fritters with Rum Caramel

Cook Time 25 minutes

Servings 4


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

Rum caramel

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.


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