Banana fritters with smoked whisky caramel
SERVES 4-6 // PREP TIME 15 MINS // COOK 10 MINS (PLUS RESTING, COOLING) “Growing up in Queensland, bananas featured in every dessert – and banana fritters were my favourite,” says O’Neill. “This recipe offers a sophisticated, grown-up version. The smoked
4 bananas (100gm each), mashed 1 tsp vanilla extract
60 ml (¼ cup) milk
110 gm (3/4 cup) plain flour
45 gm (1/4 cup) rice flour
1 tsp baking powder
2 tbsp brown sugar
½ tsp each ground nutmeg and salt Vegetable oil, for deep-frying 110 gm (½ cup) caster sugar 2 tsp ground cinnamon
SMOKED WHISKY CARAMEL
110 gm (½ cup) caster sugar
60 ml (¼ cup) thickened cream 25 gm unsalted butter, chopped ½ tsp smoked salt flakes
1 tbsp smoked whisky 1 Whisk mashed bananas, vanilla and milk until just combined; set aside.
2 Sift flours, baking powder, brown sugar, nutmeg and ½ tsp salt into a separate bowl. Fold banana mixture though dry ingredients until just combined, taking care not to overmix; rest (10 minutes).
3 Meanwhile, to make caramel, place sugar and 2 tbsp water in a saucepan and bring to a simmer over medium heat, stirring occasionally until sugar dissolves (5 minutes). Increase heat to high and cook until a deep golden caramel
(4-5 minutes). Turn off heat. Immediately whisk in cream and butter, taking care as the mixture will splatter. Stir in whisky and smoked salt until combined. Stand caramel sauce for 5 minutes before using to cool and thicken slightly.
4 Heat oil in a large saucepan or deep-fryer to 180°C. Carefully, drop heaped tablespoons of batter into oil, in batches, turning once, or until golden (2-3 minutes). Using a slotted spoon, transfer fritters to drain on paper towel. Repeat with remaining batter. Makes 12. 5 Combine caster sugar and cinnamon in a small bowl, then roll hot fritters in sugar mixture to coat.
6 Serve hot banana fritters with smoked whisky caramel sauce.