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Coconut Banana Fritters with Caramel Sauce

Go bananas for these moreish fritters with rich caramel sauce. - by Chantal Walsh
  • 17 Mar 2019
Cook: 25 Minutes - easy - Serves 4 - Vegetarian - nut-free - egg-free - pregnancy-safe
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Go bananas for these moreish fritters with rich caramel sauce.

Ingredients

½ cup buttermilk (125 mls)

⅓ cup panko breadcrumbs (20 g)

⅓ cup desiccated coconut (25 g)

4 small ripe bananas

1- 2 cups vegetable oil for shallow frying

1 tub vanilla ice-cream to serve

Caramel sauce

½ cup dark brown sugar firmly packed (100 g)

¼ cup thickened cream (60 mls)

25 g unsalted butter chopped

Method

  1. Place buttermilk in a large, shallow bowl. Combine breadcrumbs and coconut on a plate. Peel bananas. Working with one banana at a time, dip into buttermilk to coat. Allow excess milk to drip away. Coat in breadcrumb mixture. Place on a plate. Refrigerate for 10 minutes.
  2. To make caramel sauce, place all ingredients in a small saucepan. Stir over a medium heat until sugar is dissolved. Bring to boil. Reduce heat. Simmer for about 5 minutes, or until slightly thickened.
  3. Heat enough oil in a large, deep frying pan to shallow-fry. Shallow-fry bananas in two batches, turning over halfway through cooking, for about 5 minutes, or until golden brown. Drain on absorbent kitchen paper.
  4. Serve immediately with ice-cream and drizzle with warm caramel sauce.
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