Banana fritters with coconut sorbet, rum caramel & sesame wafers

Banana fritters with coconut sorbet, rum caramel & sesame wafers

By
From
Huxtabook
Serves
4
Photographer
Chris Middleton

Banana fritters are a classic at Chinese restaurants. I decided to give them a Thai spin and I am quite partial to rum. These were one of Huxtable’s ‘simple’ desserts in our early days. They sure made the crowd happy!

Ingredients

Quantity Ingredient
6 ripe but firm bananas
Coconut sorbet, to serve
Sesame wafers, to serve

Batter

Quantity Ingredient
75g self‑raising flour
30g cornflour
1 tablespoon rice flour
1/2 teaspoon baking powder
pinch sugar
180ml water
1 1/2 tablespoons vegetable oil

Rum caramel

Quantity Ingredient
125ml chopped palm sugar
25ml golden rum
25ml water
1 tablespoon coconut milk
20ml liquid glucose

Method

  1. For the batter

    Whisk all the ingredients together in a bowl until just combined, being careful not to overmix. Cover and rest in the fridge for 30 minutes.
  2. For the rum caramel

    Combine all the ingredients in a small saucepan. Gently cook until the mixture is smooth and the sugar has dissolved. Continue to cook for 15–20 minutes, until the sauce is thick and syrupy. Cool and keep at room temperature.
  3. To serve

    Heat about 5 cm of vegetable oil in a large saucepan to 180°C. Test by dipping a wooden chopstick into the oil: the chopstick will sizzle when the oil is ready.
  4. Cut the bananas in half across the middle (not lengthways). Using a fork, dip them in the batter. Working in two batches so as not to overcrowd the pan, cook the bananas in the hot oil for 3–4 minutes, or until the batter is crisp and golden.
  5. Spoon a decent amount of the caramel into the bottom of four bowls. Top with three pieces of banana per person. Top each with a scoop of sorbet, then a sesame wafer, and tuck in.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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