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Coconut and Banana Fritters
150g (1 cup) self‐raising flour
¼ tsp bicarbonate of soda
150ml (1 cups) soda water
40g (½ cup) desiccated coconut
Plain flour, to coat
750ml (3 cups) peanut oil
1 banana, peeled cut large pieces
Pure icing sugar, to dust
Caramel Sauce: 200g (1 cup, firmly packed) brown sugar
125ml (1/2 cup) pouring cream
100g butter, chopped
Method: To make the caramel sauce, stir the sugar, cream and butter in a saucepan over medium heat for 4‐5 minutes or until smooth.
Sift the self‐raising flour and bicarbonate of soda into a bowl. Whisk in soda water until smooth.
Spread coconut and plain flour over separate bowls.
Heat oil in a medium saucepan over medium heat to 180ºC.
Roll 3 pieces of banana in flour and shake off excess.
Dip in batter then roll in coconut to coat. Carefully add to the oil. Cook for 1‐2 minutes or until golden.
Transfer to a plate lined with paper towel.
Dust the fritters with icing sugar. Serve with the caramel sauce.