6 bananas, cut in bite-size pieces
½ cup plain flour, for dusting
1 cup plain flour, for the batter
2 tsp baking powder
¼ cup sugar
1¼ cups ice-cold sparkling water
oil, for deep frying
½ cup palm sugar
½ cup coconut cream
¼ tsp salt
1 tbsp toasted coconut
grated zest of 1 lime
To make fritters, dust banana pieces with flour.
In a large bowl, sieve together second quantity of flour and baking powder. Mix in sugar then whisk in cold sparkling water.
Heat oil in a pot to 170°C. Dip flour-dusted bananas in batter then deep fry until golden. Remove banana fritters from oil with a slotted spoon and place on a plate lined with a paper towel.
For the caramel, in a small saucepan melt together butter and sugar until sugar has dissolved. Remove from heat and stir in coconut cream and salt.
Sprinkle banana fritters with coconut and lime zest and serve with caramel sauce for dipping and lime halves.
Wine match: Montford Estate 2019 Chardonnay