250g (2 cups) self-raising flour, plus extra for dustingBANANA FRITTERS
A classic Chinese restaurant dessert. This delicious choice was one of the customer favourites when I was growing up.
250g (2 cups) self-raising flour, plus extra for dusting
½ tsp bicarbonate of soda (baking soda)
4 bananas, peeled and halved
6 tbsp golden (light corn) syrup
4 scoops of vanilla ice cream
From the store cupboard
vegetable oil for deep-frying
Heat the vegetable oil in a large, deep saucepan to 170°C (340°F). Fill the pan about two-thirds full.
Sift the self-raising flour into a large bowl and add the bicarbonate of soda. Pour in 375ml (1½ cups) water, mixing until you have a smooth batter.
Lightly dust the bananas in a little extra flour and dip into the batter. Working in batches of 2, carefully lower the bananas into the hot oil and fry for 6–8 minutes until golden brown, turning frequently as they cook. Once browned and lightly floating, place on a wire rack or a plate lined with kitchen paper to drain.
Transfer to a serving plate and drizzle over the golden syrup. Serve with a scoop of vanilla ice cream.
