Sunday's Dessert Recipe (Banana Fritters with Caramel Sauce)
BANANA FRITTERS WITH CARAMEL SAUCE
1-1/4 cups soft brown sugar
1/2 cup cream
3-1/3 oz unsalted butter, chopped
1 cup self-rising flour
1 egg, beaten
3/4 cup soda water (club soda)
oil, for deep-frying
4 bananas, each cut into quarters
ice cream, for serving
To make the caramel sauce, combine the brown sugar, cream and butter in a small pan and stir until the sugar has dissolved and the butter has melted. Bring to the boil, reduce the heat and simmer for 2 minutes.
Sift the flour into a bowl. Make a well in the center and add the egg and soda water all at once. Stir until all the liquid is incorporated and the batter is free of lumps.
Heat the oil in a deep heavy-based pan, to 350 degrees, or until a cube of bread browns in 15 seconds. Dip the bananas in batter a few pieces at a time, then drain off any excess batter. Gently lower the bananas into the oil and cook for 2 minutes, or until golden, crisp and warmed through. Carefully remove from the oil with a slotted spoon. Drain on paper towels and keep warm. Repeat with the remaining bananas. Serve the fritters immediately with ice cream and caramel sauce.
*recipe taken from The Essential Dessert Cookbook