makes
14-16
prep
10 minutes
cook
20 minutes
difficulty
Easy
makes
14-16
serves
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 4 large, very ripe bananas
- 100 g plain flour
- 50 g wholemeal flour
- 2 tsp baking powder
- 1 tbsp desiccated coconut
- 2 tbsp + 1 tsp brown sugar
- ¼ tsp salt
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- oil, for deep-frying
Chocolate sauce
- 75 g dark chocolate, chopped
- 10 g butter or plant-based butter
- 125 ml double cream or plant-based cream
- a pinch of ground cinnamon
- 1½ tsp golden syrup
To coat
- ¼ cup caster sugar
- 2 tsp ground cinnamon
Instructions
- Put the bananas in a food processor and blitz to a smooth purée (or mash well with a fork). Scoop out into a bowl. Add the flours, baking powder and coconut and stir in the sugar and salt. Mix well until you have a creamy, thick batter, adding a little warm water if needed. Stir in the nutmeg, cinnamon and vanilla. Cover and allow to rest for 15 minutes.
- Meanwhile make the chocolate sauce. Place all the ingredients in a small saucepan over a low-medium heat, stirring constantly until everything has melted together and formed a smooth, silky sauce. Remove from the heat.
- Mix the caster sugar and cinnamon together in a shallow bowl.
- Heat enough oil for deep-frying in a deep-fryer or deep, heavy-based saucepan, making sure it comes no more than two-thirds of the way up the saucepan, to 160°C. If you don’t have a thermometer, check the temperature by dropping in a little batter – it should immediately sizzle and bubble gently. Use a tablespoon to drop spoonfuls of the batter into the oil and fry in batches of 4 or 5 (don’t overcrowd the pan). Cook for 1–2 minutes then turn over and cook for another 1–2 minutes or until golden brown. If they brown too quickly, reduce the heat.
- Remove with a slotted spoon and drain on kitchen paper while you cook the rest.
- Roll each fritter in the sugar and cinnamon mixture until lightly covered and serve warm with the chocolate sauce for dipping or drizzling.
Note
I’ve used a combination of plain and wholemeal flour in these vegan-friendly fritters, because I like the nuttiness, but use just plain if you prefer. I love serving them with my quick and easy chocolate sauce – it’s like a Caribbean version of churros!
Extracted from Ainsley's Good Mood Food by Ainsley Harriott (Ebury Press, hb $43.99). Photography by Dan Jones.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.