These cute little fritters are perfect if you have grown the finger bananas. But never fear, if using store bought bananas either opt for the Bobby Bananas or simply slice large ones in half.
6 baby bananas (approx.)
1 cup self-raising flour
1 cup soda water (cold)
neutral oil
icing sugar for dusting
Whisk the soda water into the flour until you have a smooth batter.
Heat the oil to 180°C. If you are not using a deep fryer, use a heavy based pot and fill this to a depth of approx. 10cms or halfway. If you don’t have a thermometer, test the oil is at temp by carefully dropping in a little of the batter, if it bubbles and rises to the top you are good to go.
Dip the bananas into the batter and then into the hot oil. You probably want to do this in batches, so they have room to move and not get stuck together and to ensure the temperature of the oil doesn’t drop dramatically.
Cook for 4–5 minutes, turning halfway through to ensure they are golden all over. Using tongs, remove from the oil and place on paper towels to drain.
Serve warm, dusted with icing sugar, a scoop of vanilla ice cream and the ginger syrup.
Ginger Syrup
While delicious poured over these banana fritters, this ginger syrup also makes a mean Moscow Mule – simply add vodka, a squeeze of lime and sparkling water. Or omit the vodka for a refreshing home-made soda.
1½ cups water
1 cup sugar
250g fresh ginger, roughly chopped
peel of small lemon
Place the sugar and water into a small saucepan along with the ginger and lemon peel. Bring to a simmer and allow to reduce to approx. 1 cup of syrup. Allow to cool overnight before straining the syrup, which is ready to use or can be stored in an airtight bottle in the fridge.
