Serves: 3-4
Calories per serving: 544
Fat per serving: 34 g
Ingredients for the sauce:
- 148ml double cream
- 100g bar dark chocolate
- few drops of vanilla extract
Ingredients for the fritters:
- oil, for frying
- 100g self-raising flour (or flour and baking powder)
- pinch of salt
- 150ml chilled sparkling water
- 1 medium egg
- 2 bananas, peeled and sliced
- 2 tablespoons of icing sugar
- 1 tablespoon of cinnamon
- banana leaves to serve (optional, available from oriental food shops)
Preparation:
1. To make the sauce:Bring the cream to the boil in a saucepan. Remove the pan from the heat and then add the chocolate, broken into pieces. Stir until chocolate melts and then add vanilla extract to taste. Leave the sauce to cool and thicken until it’s the desired consistency, stirring occasionally so that it cools evenly. If sauce thickens too much, it may be gently re-warmed.
2. To make the fritters:Heat the oil in a deep-fat fryer or chip pan until it’s about 180-190°C. Sift the flour and salt into a bowl. Lightly whisk together the water and egg, and then whisk this into the flour to give a coating-consistency batter. Don’t worry if it’s still slightly lumpy.
3. Dip the banana slices in the batter, then carefully lower them into the hot oil. Add enough banana slices to fill the pan. It may be necessary to cook the slices in 2-3 batches. Cook the slices for 1-2 minutes until the batter on the base of the slices is golden, then turn them and cook for a further 1-2 minutes until they’re an even golden colour. Remove the fritters from the pan and drain them on absorbent kitchen paper. Keep the fritters warm until they are all cooked.
4. Sift together the icing sugar and the cinnamon, and then toss the hot fritters in this mixture. Shake off the excess and serve them on strips of banana leaf, if liked, or on a plate with the chocolate sauce. Not suitable for freezing!
double cream – panna liquida
drop – goccia
vanilla extract – estratto di vaniglia
baking powder – lievito in polvere
pinch of salt – pizzico di sale
chilled sparkling water – acqua gassata fredda
icing sugar – zucchero a velo
cinnamon – cannella
to remove – rimuovere
broken into pieces – fare a pezzetti
to melt – scioglire
to thicken – addensarsi
desired – desiderato
consistency – consistenza
evenly – uniformemente
to re-warm – riscaldare
deep-fat fryer – friggitrice
chip pan – pentola per patatine
to sift – szitálni
to whisk together – sbattere assieme
coating-consistency batter – pastella
lumpy – grumoso
to lower – immergere
in batches – a gruppi, a manciate
even – uniforme
to drain – sgocciolare
absorbent – assorbente
kitchen paper – carta assorbente
to toss – mescolare
to shake off – scuotere
excess – eccesso
suitable for – adatto per
