So. What do you do when you’ve got the bananas in the fruit bowl and they’re going a little more brown than you’re comfortable with? Yet more banana bread? And what’s this? A pineapple that you bought, planning to do something ‘interesting’ with (which is never adequately explained) is also eyeing you forlornly whenever you slink past it?
Goodness, that’s four sentences in a row with question marks after them. So I better come up with something nice. I really don’t want banana bread. It’s good. It’s very good. But you can have to much of a good thing, don’t ya know. And a pineapple? I’d got my recipe books out and saw a preserve made with one, but sometimes you just can’t………..be………………bothered. So, time to man up, and admit that if all else fails I have two default programs. Number one is to slap a bit of pastry on top and pretend that what’s underneath isn’t, in fact, leftovers, but something that you’ve just made specially for the occasion, and number 2 is to deep fry it and smother it in syrup. Guess which one I went for 😀
Banana and Pineapple Fritters
- 1 large ripe pineapple, peeled, cored and sliced into rounds
- 3 or 4 ripe bananas, peeled, halved and sliced lengthways
- 200g self raising flour
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon (or you could use nutmeg/mixed spice etc.)
- enough cold water to make a thick batter (some people use sparkling water as this makes the batter really light, but normal tap water is fine)
- 0.5lt of sunflower oil (or any flavourless oil)
- 2 tablespoons of icing sugar with another teaspoon of cinnamon nutmeg/mixed spice etc.) mixed through it.
- Syrup of your choice for drizzling. I adore golden syrup, but you can use maple. I recently found flavoured golden syrups and the one in the photos are drenched in Tate & Lyles Butterscotch Golden Syrup.
Prepare the fruit first. Peel core and slice the pineapple and peel and slice the bananas. Set aside while you mix the flour, bicarb and cinnamon together with enough water to make a thick batter. A whisk will help make sure there are no lumps. Now set the batter aside and fill a deep frying pan or a saucepan with the oil to the depth of about 2cm. Heat the oil until it’s shimmering and a drop of the batter rises to the surface of the oil within a couple of seconds.
Dip the fruit into the batter to coat it and gently drop them into the oil. Leave for about a minute and then, using metal tongs, turn them over to cook on the other side. Once they’re an even golden brown, take them out and keep them on some kitchen towels to drain while you continue to cook some more. Only do a few at at time to avoid overcrowding the pan. Once you’ve made them all, put the icing sugar into a sieve and dust them with it before taking to the table.
I served it with some Ben & Jerry’s “Fossil Fuel” ice cream.
And I’m really beginning to wish I wasn’t sitting here writing this and looking at these photos while I’m on one of my ‘fasting’ days on the 5:2 diet 😦