BANANA FRITTERS

Banana fritters made in an Asian style are lighter and have fewer calories but still satisfy your sweet tooth.

BANANA FRITTERS

Bananas are covered in a fluffy batter and served with a blob of ice cream and golden syrup that is dripping out. Yum!
Because the head chef liked sweets, we often had this at the end of “staff dinner.” While he was cooking the bananas, he’d put the tin of golden syrup in a bowl of warm water to make it runnier so it could be drizzled on top.

When you bite into a banana, the soft, almost creamy, warm flesh is accented by a crunchy batter.
Adding vanilla ice cream transforms any snack into a decadent dessert that’s the perfect end to any meal.

Dessert is regarded as the pinnacle of a meal in the West and is eagerly anticipated by diners. When it comes to Chinese cuisine, though, desserts aren’t as prevalent as they are in other countries. Fresh fruits are preferred as an after-dinner dessert in Chinese culture, although this does not mean that sweet dishes are completely absent. When entertaining or celebrating a particular event, a sweet craving is gratified rather than a savory one. The absence of freezers made it impossible to keep food, which is one of the reasons why elegant sweets have not been popular in Chinese cuisine for so long. Because of the lack of ovens in Chinese homes, cakes are frequently steamed rather than cooked.

Chinese sweets have gained some popularity in the West, though.

Chinese snackers love to eat battered bananas deep-fried and glazed with sugar. Double deep-frying is called for in certain recipes, which enhances the flavor of this sweet delight. Banana fritters in the Chinese way, as I make them.

The required Ingredients:

  • groundnut oil for deep-frying
  • 360ml (1½ cups) water
  • 4 bananas, peeled and halved
  • 260g (2 cups) of self-raising flour
  • ½ tsp bicarbonate of soda
  • 130g (1 cup) plain (all-purpose) flour

To serve:

  • 4 scoops of vanilla ice cream
  • 6 tbsp golden syrup

How to make banana fritters:

  1. Heat enough oil in a wok or deep-sided saucepan to 170°C (340°F) so that you can deep-fry the bananas.
  2. Sift the self-rising flour into a large bowl, add the baking soda and water, and mix until you have a smooth batter. Dust the bananas lightly with plain flour, then dip them in the batter and carefully drop them into the oil. Fry for about 6–8 minutes, until the outside, is golden brown. Move to a wire rack or a plate with paper towels on it to drain.
  3. Put some on each of four plates, drizzle with golden syrup, and top with a scoop of ice cream.

Notes:

  • The sweetness of your fritters will depend on how ripe your bananas are. Change the amount of sugar to your taste.
  • The fritters aren’t supposed to be light and airy like pancakes or bread. They should be less thick and wetter.
  • If you are using a cast iron pan, turn the heat down to medium instead of medium-high.

Do you like this recipe? you can also check those:

Leave a Comment