This light crisp batter perfectly balances the sweet banana making a delicious dessert. The recipe is egg and dairy-free, making it a great vegan option too. I like to serve with ice cream and caramel sauce after plenty of Chinese food at a dinner party.

Method

Name: Banana Fritters
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6 servings

Chop your bananas into thirds
Heat your oil. You can use either a large heavy-bottomed pan or a deep fryer. If you are using a deep fryer or have a food thermometer aim for around 170•c otherwise you need a medium heat. Never fill your pan more than 2/3 with oil.
Combine your flours then gently whisk in your cold sparkling water. Stop when just combined as you don’t want to may it sticky for this by developing the gluten.
Using your fingers or chopsticks dip a piece of the banana in the batter and then carefully place it in the hot oil. Each piece will need to cook for 2-5 minutes. Remove using chopsticks or a spider when crisp and golden brown.
Allow the oil to drip off before serving. I like to place a beeswax wrap under my cooling rack to do this so that the oil does not drip off on my worktops.