Banana puffs
Golden, crunchy, spiced and sweet – these deep-fried banana puffs are a delightful dessert.
Ingredients
For the bananas
- 180²µ/6¼´Ç³ú self-raising flour, plus 1 tbsp for coating
- 40²µ/1½´Ç³ú caster sugar
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- generous pinch ground cloves
- oil, for deep-frying
- 4 ripe medium bananas, peeled and cut into 3cm/1¼in chunks
- generous pinch fine sea salt
For the sauce
- 2 tbsp runny honey
- 4 tsp sesame seeds, lightly toasted
Method
To make the banana batter, put the flour, sugar, spices and salt in a large bowl and mix together lightly. Slowly stir in 175ml/6fl oz water until well combined. The batter should be fairly thick and smooth – add a little more water if needed.
Fill an electric deep-fat fryer with the oil and heat to 180C. (CAUTION: hot oil can be dangerous. Don't leave unattended.)
Put the bananas in a large bowl and toss with the remaining 1 tablespoon of flour.
A few at a time, take pieces of banana and drop into the batter. Turn the pieces one a time with a couple of forks, then lift and let any excess batter drop off. Carefully add to the hot oil. Repeat until 6–8 banana pieces have been added to the oil and fry for 3–4 minutes, or until the batter is set but not browned.
Transfer the banana puffs to a small tray lined with kitchen paper using a slotted spoon or tongs. Repeat with the remaining banana pieces.
Once all the banana puffs have been fried once, fry in two batches a second time for about 4 minutes, or until very crisp and deep golden brown. Divide between four dessert bowls and drizzle with the honey. Sprinkle with the sesame seeds and serve.
Recipe Tips
If you don’t want to serve all the banana at the same time, you can leave the puffs to cool after the first fry and chill for up to two days before frying for the second time.
