150 g plain flour
1 tsp baking powder
75 g caster sugar
½ cup desiccated coconut
2 very ripe bananas, mashed
Finely grated zest of 2 oranges
¼ cup buttermilk
1 egg yolk
2 litres vegetable oil to deep-fry
½ cup dark brown sugar
¼ cup sweet sherry
½ cup pure cream
½ cup cinnamon sugar
1 tub creme fraiche
1 punnet fresh strawberries to serve
- Preheat oven to 100°C. Line an oven tray with paper towel. To make fritter mixture, sift flour, baking powder and caster sugar into a large bowl. Add desiccated coconut, banana, orange zest, buttermilk and egg yolk, then stir to combine.
- Fit a piping bag with a large star-shaped nozzle and spoon in fritter mixture.
- Pour oil into a large wide heavy-based saucepan until it comes 6cm up side of pan. Put over a medium-high heat until hot. Pipe 5-6 tablespoon-sized portions of fritter mixture into oil and fry for 3 minutes or until fritters are golden on all sides. Transfer to prepared tray and put in oven to keep warm. Repeat with remaining fritter mixture.
- Put dark brown sugar, sherry and cream in a saucepan over a medium heat and stir until sugar dissolves. Bring to the boil, then simmer for 3 minutes or until sauce thickens. Put cinnamon sugar on a serving plate and top with fritters, then toss gently to coat. Serve fritters with sauce, crème fraîche and strawberries on the side.