Ingredients:
- 4 ripe Bananas, peeled
- 150 gms Plain flour
- 12 gms Cooking soda
- 5 gms Salt
- 5 gms Cinnamon powder
- 175 ml Milk
- 1 liter Oil, for frying
- 150 gms Powdered sugar, for coating & caramelizing
Chef of the day: Ramesh Singh (BCTCA 6th sem)
Method:
- In a bowl, add the flour, cooking soda, and salt. Mix well.
- Add the milk and 25 ml oil and combine with a hand whisk.
- The consistency should be thick, like heavy cream, and be able to coat a spoon. Set aside.
- Heat a pan with vegetable oil until it reaches 180 C or 350 F. Make sure you do not overfill the pan with oil, filling the pan 1/3rd deep with cooking oil.
- Whilst the oil is heating up, peel the banana, cut in half and then slice lengthways in half so you have 4 pieces.
- Dip each piece in the batter so it is fully coated and carefully place in the pan, cooking both sides until golden brown.
- To tell if the oil is hot enough, drop a tiny bit of batter, the size of a pea into the oil.
- If it sizzles and floats to the top immediately, the oil is hot enough.
- Place the fritters on some kitchen paper to drain out the excess oil.
- Ina flat pan, caramelize the sugar and let the caramel cool a bit, then drop the fried fritters and coat them evenly.
- Place the sugar coated fritters on a wired rack and then dust them with finely powdered sugar. Sprinkle some toasted sesame seeds as garnish.
- Serve immediately as they are or a blob of ice cream.