Banana fritters with Salted Caramel Sauce


Craving for a quick and convenient sweet dish? Try this banana fritters with caramel sauce recipe. During lunch, snack time or dinner...it would surely give a perfect ending to your meal!

Ingredients:

For Banana fritters -

  • Peeled bananas 300 gm 
  • All purpose flour            100 gm (3/4 cup)
  • Corn flour                      60 gm (1/2 cup)
  • Water 150 ml (2/3 cup)
  • Baking powder 1/2 tsp
  • Any vegetable oil for deep frying

For Salted caramel sauce -

  • Sugar 100 gm (1/2 cup)
  • Cream                            2 tbsp
  • Water                             3 tbsp       
  • Salt 1/2 tsp

Method:

For Banana fritters -
  1. Chop bananas into small bite size pieces, freeze them overnight by placing them on a baking paper. (Baking paper doesn't let the bananas stick at the bottom due to moisture. Can get it done without it too, its optional!)
  2. Add all purpose flour, corn flour, baking powder and a pinch of salt to a bowl. Mix it well
  3. Add water to the bowl and mix it until you get a batter with a consistency like yogurt
  4. Take a wok or a kadhai for deep frying. Add vegetable oil to it until half way on a high flame. Make sure the oil is very hot before frying
  5. Add the banana pieces, batch wise, to the flour mixture. Coat it well and drop it in the wok for deep frying. Each batch can be of 4-5 pieces
  6. Fry the bananas until you can see slight browning on the surface. Leaving the bananas longer in the oil will make them soggy underneath the coating.
  7. To get the bananas crispy you need to fry the pieces batch wise. That won't reduce the temperature of the oil while frying
  8. Place paper napkins on a plate and put the fried bananas on it for the excess oil to drain
  9. Transfer it to a clean plate and add caramel sauce to it
For Salted caramel sauce -
  1. In a sauce pan, add sugar, salt and water and bring it to boil
  2. Let it simmer until the sugar dissolves and cloudy surface disappears
  3. Once you get the colour of the liquid as that of honey, turn the flame off and add cream to it.
  4. Keep mixing until the cream gets incorporated in the sugar solution
  5. The sauce might look runny in the beginning but it thickens as it cools down


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