• 2 bananas (cut into 3cm chunks)

  • 1 egg (beaten)

  • 190ml of cold soda water (make sure that you open the bottle at the last minute)

  • 200g soft brown sugar

  • 120ml double cream

  • 90s salted butter

  • 125g self raising flour

  • Oil for deep frying

  • Icing sugar for dusting


  • 1.

    Place the butter, sugar and cream in a small saucepan. Bring to the boil, reduce the heat and simmer for 3 minutes.

  • 2.

    Sift the flour into a bowl, make a well in the centre and add the egg and the soda all at once. Stir until all the liquid is incorporated and the batter is free of lumps.

  • 3.

    Heat the oil in a deep heavy based pan. (Check with a cube of bread which should brown in 15 seconds). Dip the bananas in batter a few pieces at a time, drain off any excess butter and gently lower the pieces into the oil and cook for approx 2 minutes or until golden, crisp and warmed through. Carefully remove from the oil with a slotted spoon and drain on paper towels. Repeat with the remaining bananas.

  • 4.

    Serve the fritters immediately with the caramel sauce and plenty of icing sugar all over.

  • 5.

    Fantastic with a little glass of Vin Santo or any other dessert wine.

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