Banana fritters with Salted Caramel Sauce
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 -
- 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!)
- Add all purpose flour, corn flour, baking powder and a pinch of salt to a bowl. Mix it well
- Add water to the bowl and mix it until you get a batter with a consistency like yogurt
- 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
- 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
- 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.
- To get the bananas crispy you need to fry the pieces batch wise. That won't reduce the temperature of the oil while frying
- Place paper napkins on a plate and put the fried bananas on it for the excess oil to drain
- Transfer it to a clean plate and add caramel sauce to it
For Salted caramel sauce -
- In a sauce pan, add sugar, salt and water and bring it to boil
- Let it simmer until the sugar dissolves and cloudy surface disappears
- Once you get the colour of the liquid as that of honey, turn the flame off and add cream to it.
- Keep mixing until the cream gets incorporated in the sugar solution
- The sauce might look runny in the beginning but it thickens as it cools down
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