Tom Kerridge's Banana Fritters with Coconut Ice Cream
These light and fluffy banana fritters can be cooked ahead of time and reheated just before serving. Homemade coconut ice cream is a perfect partner for the fritters and is worth the effort but if you don't own an ice cream maker, you can buy ice cream instead!
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Dessert Recipes
Ingredients
For the Coconut Ice Cream:
For the Banana Fritters:
For the Cinnamon Sugar:
To Serve:
Special Equipment:
Method
- First, make the ice cream. Pour the coconut milk and double cream into a small saucepan and place over a medium heat. Add the vanilla seeds and lime zest, then slowly bring up to a simmer.
- Meanwhile, whisk the egg yolks and sugar together in a large bowl. Pour the coconut milk mixture over the eggs, whisking continuously until combined well.
- Pour the mixture back into the pan and stir constantly over a medium heat until it begins to thicken slightly.
- Remove the pan from the heat and strain the mixture through a sieve into a large bowl. Discard the lime zest. Set the bowl into a larger bowl filled with ice and water and allow the mixture to cool, stirring every few minutes. Chill in the fridge for 20 minutes.
- Pour the mixture into an ice cream maker and churn until it begins to freeze. Transfer to a sealed container and freeze for a minimum of 2 hours until it's completely set.
- Preheat the oven to 160C fan.
- To make the batter, place the cornflour, self-raising flour, sugar, baking powder and cinnamon into a medium mixing bowl. Whisk together and then pour in the milk and whisk again until smooth.
- Pour vegetable oil into a deep sauté pan, so that it fills to about 8cm deep. Place over a high heat and wait for the oil to reach 180C. Using a cooking thermometer will help you reach the right temperature. To test the temperature without a thermometer, put a small amount of batter in the oil and it should turn golden brown after 1-2 minutes.
- Dip the banana pieces into the batter, coating evenly using a spoon, and then carefully lower them into the oil to fry in batches. Cook for 1-2 mins on each side until they are a deep golden brown.
- Remove the bananas using a slotted spoon, and transfer onto a wire rack placed over an oven tray. Continue to cook the remaining bananas in the same way. When all the fritters are made, place the tray into the oven to heat them up for a few minutes (or if making ahead, reheat the fritters just before serving).
- Take the ice cream out of the freezer to soften.
- Mix the sugar and cinnamon together in a bowl and place the toasted coconut flakes into a separate serving bowl. Transfer the warm banana fritters onto a serving plate and sprinkle liberally with cinnamon sugar.
- Serve the banana fritters with scoops of ice cream alongside. Sprinkle with toasted coconut flakes and more cinnamon sugar if you fancy it.
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