Ingredients
• 300g (2 cups) self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 500ml (2 cups) soda water
• 85g (1 cup) desiccated coconut
• Plain flour, to coat
• 750ml (3 cups) peanut oil
• 3 large bananas, peeled, thickly sliced
• Pure icing sugar, to dust
• Vanilla ice-cream, to serve
• Caramel sauce
• 200g (1 cup, firmly packed) brown sugar
• 125ml (1/2 cup) pouring cream
• 100g butter, chopped
Method
1. To make the caramel sauce, stir the sugar, cream and butter in a saucepan over medium heat for 4-5 minutes or until smooth.
2. Sift the self-raising flour and bicarbonate of soda into a bowl. Whisk in soda water until smooth.
3. Spread coconut and plain flour over separate plates.
4. 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. Repeat, in 3 more batches, with remaining banana, flour, batter and coconut.
5. Dust the fritters with icing sugar. Serve with the caramel sauce and vanilla ice-cream.
