Chinese-style banana fritters


For the fritters
  • 175g/6oz plain flour
  • 125g/4½oz cornflour
  • 1 tsp baking powder
  • 250ml/9fl oz sparkling water
  • 1 tsp sesame oil
  • 4 bananas, peeled, cut into chunks
  • vegetable oil, for deep-frying
For the caramel
  • 250g/9oz caster sugar
  • 4 tbsp water
  • 3 tbsp sesame seeds
To serve
  • vanilla ice cream

Preparation method

  1. For the fritters, sift the flour, cornflour and baking powder together into a bowl, then stir in the water and sesame oil until a smooth batter is formed.

  2. Add the banana pieces and gently mix until completely coated in batter.

  3. Half-fill a deep, heavy-bottomed saucepan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  4. Carefully place the bananas into the oil and deep-fry until golden brown. Carefully remove with a slotted spoon and drain onto paper towels.

  5. For the caramel, place the sugar, water and sesame seeds into a saucepan over a low heat and cook until all of the sugar has melted. Increase the heat to bring to the boil and continue cooking, without stirring, until the mixture becomes a light caramel colour.

  6. Remove the caramel from the heat and, one at a time, dip the banana fritters into the hot caramel. Turn each fritter over with a fork to coat all over, then remove immediately and plunge into a bowl of iced water. Remove the fritter from the water and leave to drain on a wire rack while you dip the remaining fritters.

  7. To serve, place the fritters onto plates and place a scoop of vanilla ice cream alongside.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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