Banana fritters with lime syrup

Banana and lime are a terrific match and these tropical flavours shine in this remake of an old favourite. The key to the crisp light coating on the bananas is using iced water and rice flour to make the batter.

SERVES 4

PREPARATION TIME 20 minutes

COOKING TIME 20–22 minutes

160 g (5¾ oz/1 cup) white rice flour

110 g (3¾ oz/¾ cup) self-raising flour

1 teaspoon baking powder

4 firm, ripe medium bananas

Vegetable or peanut oil, for deep-frying

Icing (confectioners’) sugar, to dust

Vanilla ice cream (optional), to serve

LIME SYRUP

75 g (2¾ oz/¹/₃ cup) caster (superfine) sugar

2 tablespoons lime juice

1 kaffir lime (makrut) leaf, very finely shredded (optional)

1 Combine the rice flour, 75 g (2¾ oz/½ cup) of the self-raising flour and the baking powder in a medium bowl and make a well in the centre. Add 500 ml (17 fl oz/2 cups) iced water and use a balloon whisk to stir, gradually incorporating the flour mixture until a smooth batter forms. Set aside for 10 minutes.

2 Meanwhile, to make the lime syrup, combine the sugar, limejuice, lime leaves and 80 ml (2½ fl oz/¹/₃ cup) water in a small saucepan and stir over medium heat until the sugar dissolves. Bring to a simmer and cook for 3–5 minutes or until thickened slightly. Remove from the heat and set aside to cool slightly.

3 Half-fill a medium saucepan with oil and heat over medium–high heat until the oil reaches 170°C (325°F) on a sugar thermometer, or until a cube of bread dropped into the oil turns golden brown in 20 seconds.

4 Meanwhile, place a wire rack on a baking tray. Cut the bananas into thirds. Place the remaining self-raising flour in a separate bowl. Toss the bananas, one piece at a time, in the flour to coat lightly and then dip in the batter, allowing any excess to drain off (pic 1). Add to the hot oil (pic 2), 4 pieces at a time so you don’t overcrowd the pan, and cook for 3–4 minutes, turning often, or until golden brown and crisp. Use a slotted spoon to remove the banana pieces from the hot oil, gently tapping the spoon on the edge of the pan to remove excess oil, and then transfer to the wire rack (pic 3). Repeat with the remaining banana pieces, flour and batter.

5 Serve immediately, drizzled with lime syrup, dusted with icing sugar and accompanied by ice cream, if desired.