Banana Toffee Fritters Food

BANANA TOFFEE FRITTERS

Steps:

• For the Batter: Sift the flour into a bowl and stir in the beaten eggs, then gradually add 2 tbsps of water and mix together into a batter. Add the salt and leave to stand for a few minutes.
• For the Fritters: Place a wok over high heat and add the peanut oil. Heat the oil to 350degreesF, or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
• Peel the bananas, removing any strings from the fruit, and break each one into about 4 pieces. Dip the banana pieces one by one into the batter and then add to the hot oil. Fry for 3-4 minutes or until the pieces turn golden and float to the surface of the oil, then carefully remove from the oil with a slotted spoon and drain on paper towels.
• While the banana fritters are draining, heat a small wok or skillet over medium heat and add the sugar. As the sugar starts to turn to liquid, quickly add the fritters and coat well in the caramelized sugar. Sprinkle over the sesame seeds as you turn the fritters in the pan: they will become toasted as they hit the hot sugar.
• Remove the toffee fritters from the pan and dip them quickly in a bowl of iced water, then place on individual plates. Decorate with the banana slices and serve with a scoop of vanilla ice cream.
• Take care not to overheat the sugar or it will taste burned, so keep the heat on medium-low when you are making the toffee coating for the fritters.

BANANA FRITTERS

Steps:

• Preheat a deep-fryer or a deep pot of oil to 350 degrees F. In a medium bowl, sift together the flour, baking powder, a dash of salt and pepper, cinnamon, and the nutmeg, to taste.
• In a small bowl, whisk together the egg and the buttermilk. Whisk into the flour mixture until smooth. Let rest for 30 minutes in the refrigerator.
• Dip the banana chunks in the batter and fry until golden brown, about 4 minutes. Remove and drain on paper towels. Dust with powdered sugar and serve.

CHINESE TOFFEE BANANA

Steps:

• Prepare a batter by mixing together egg, flour, cornflour, custard powder and a little water (to make a runny batter).
• Heat oil in a wok, dip the banana pieces in the batter and deep fry.
• Remove, drain excess oil and keep aside.
• In a separate pot, cook the castor sugar along with water and oil till it turns golden in colour.
• Dip the friend banana pieces in the sugar syrup to coat evenly.
• Remove drain excess syrup and keep aside.
• Sprinkle sesame sees on top and dip in ice water for a few minutes.
• Remove and serve.

TOFFEE & SESAME BANANAS

Steps:

• Toss the bananas in 2 tbsp of the sugar. Heat a griddle to medium, then cook the bananas, a few pieces at a time, until sticky and showing griddle marks. Keep warm in a low oven.
• For the sauce, put the remaining sugar, the butter and cream into a saucepan and stir over a gentle heat until the sugar has melted. Stir in the sesame seeds. Can be made up to a day ahead. To serve, put a few pieces of banana into 8 serving dishes, spoon over some of the caramel, then top with a scoop of ice cream.

BANANA FRITTERS

Steps:

• In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine.
• Heat the oil in a large skillet to 365 degrees F (180 degrees C).
• Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with confectioners' sugar and serve while warm.