- Whisk the buttermilk and cinnamon together until combined. Combine the breadcrumbs and coconut in a separate shallow bowl.
- Dip a banana into the buttermilk to coat well, then roll in the breadcrumb mixture to coat well. Transfer to a plate or tray. Repeat with remaining bananas. Refrigerate until required.
- Stir the sugar and 1/3 cup (80ml) water in a saucepan over a low heat until the sugar dissolves. Simmer for 8 minutes or until golden. Reduce the heat to low and carefully whisk in the cream until combined.
- Heat the vegetable oil in a 22cm frying pan over a medium heat. Cook the bananas, turning, for 2-3 minutes until golden. Transfer to a plate lined with a paper towel. Reheat the caramel sauce if necessary. Serve the fritters with the ice cream squares and caramel sauce.
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