Honey-drizzled Golden Banana Fritters
These crispy, golden, deep-fried banana fritters are spectacular! Honey really adds a subtle mellow sweetness and depth to the flavour of the caramelised bananas. (Adapted from 'A Little Taste of... China' by Deh-Ta Hsiung and Nina Simonds).
Ingredients
- ¾ cup self-raising flour
- ¼ cup corn flour
- 1 tbsp caster sugar
- 2 tbsp milk
- 1 tbsp 20 g butter, melted
- 125 ml water plus more, as needed
- 3 - 4 medium-sized ripe bananas cut into thumb-length sections
- Some honey for drizzling, as needed
- oil for deep-frying
Instructions
- In a mixing bowl, combine the self-raising flour, corn flour, sugar, milk and melted butter using a wooden spoon or metal whisk.
- Then add water gradually, mix well until the batter is smooth and thick (read Recipe Notes #1 and #2 below). You may not need to use all the water, but if you require more, be sure to add in small amounts.
- Cut the bananas into thumb-length (2-inch) sections.
- Fill a wok one-quarter full with oil. Heat till medium hot (180 deg C) or until a small piece of bread fries golden brown in 15 seconds when dropped in the oil. Dip the banana pieces, 3 to 4 at a time, into the batter, and coat evenly all over with batter. Spoon and drop the pieces carefully into the hot oil. Fry until they turn golden brown on all sides, between 3 to 4 minutes. Scoop out and drain on a wire rack or paper towels. Repeat in batches until all the banana pieces have been fried (read Recipe Notes #3).
- Serve the banana fritters drizzled all over with honey (optional) for that extra smooth sweetness.
Notes
- If you lift the spoon or ladle with some batter to a height about 6 inches above the batter, and tip the the batter back into the bowl, the batter should be able to easily run off the spoon or ladle, in a generally smooth, slightly thick and continuous stream.
- If the batter stream is a tad runny, add more flour (e.g. 1 tbsp), bit by bit, to thicken. If the batter is too thick, and does not run off the spoon or ladle smoothly, add more water, bit by bit (e.g. 1 tbsp) at a time. Always mix to incorporate well, before adding more flour or water.
- You can keep the fritters in a warm oven set at about 100 to 110 deg C - just hot enough to provide a warm environment (but not hot enough to cook them further) to prolong its crispness until the moment you are ready to serve. Another effective approach is, if cooking a large quantity (say, anything more than 20 fritters), to par-fry the entire batch the first time round, letting them drain on paper towels for at least 5 minutes. Then deep-fry the second time until batter turns golden brown.
Nutrition Information:
Serving: 12pieces
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