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100ml Singha Beer
50g Bart Creamed Coconut (mixed with 100ml boiling water)
145g rice flour
2 tbsp black sesame seeds
1 lime, finely grated zest plus cut into wedges
3 tbsp light brown soft sugar
1 tsp baking powder
1.5 litres sunflower oil, for deep frying
6 bananas, each cut into about 5 pieces
Clear honey, for drizzling
1. In a large bowl, mix together the beer, creamed coconut mixture, rice flour, sesame seeds, the finely grated zest from the lime, sugar, baking powder, and a pinch of salt.
2. Put the oil into a large high-sided saucepan and warm over a medium heat. When hot, dip a few pieces of banana at a time into the batter and then very carefully lower into the oil. Fry the bananas, in batches, for about 5-7 minutes turning from time to time until golden and crisp. Keep warm. If the batter begins to set before all the fritters are cooked, simply warm the mixture in the microwave for 10 seconds to loosen it again.
3. Serve drizzled with honey and the lime cut into wedges to squeeze over.
Typical values per serving:
1 of your 5 a day; source of potassium.
This recipe was first published in April 2020.