Chilli Honey Banana Fritters with Miso Caramel Ice Cream

Banana fritters was one of my favourite desserts growing up. We used to go out to a Chinese restaurant in a place called Cavan where I was born. I can't remember what I liked for mains but most likely sweet and sour pork. Anyway, I would throw a tantrum when I didn't get fritters for dessert. After giving these a whirl, I've no idea why I haven't made them before. They are super easy to make. I served them with a honey chilli. If you haven't tasted honey chilli before, it's sooo good. It doesn't punch you in the face with heat but gives a subtle warmth.

Keeping with the Asian theme, I made this miso caramel ice cream to go with the fritters. I know the addition of miso sounds wrong but it actually really works. Kind of like a salted caramel vibe. You'll need to make the ice cream the day before or you could maybe get away with making it first thing in the morning.

Serves 4

Ingredients

Banana Fritters Ingredients

100g flour, chilled in the fridge

1 level tsp. baking powder, chilled

100ml cold soda water

1/2 tsp. allspice

1 egg, beaten

Pinch of salt

4 medium-sized bananas, cut into three

500ml of cooking oil

4 tbsp. of chilli honey

Miso Caramel Ice Cream Ingredients

500ml double cream

410g condensed milk (1 tin)

1 level tbsp. of white miso paste

3 tbsp. of maple syrup

Method

1. In a large bowl beat the cream until starting to thicken. Stir in the condensed milk and beat until everything has thickened.

2. In a small bowl, mix the miso paste and maple syrup.

3. Add the cream to a freezer-proof container. stir in the maple syrup and miso mixture creating a ripple effect.

4. Seal the container and freeze for about 5 hours or overnight until frozen solid.

5. Sieve the flour and baking powder into a bowl.

6. Add the pinch of salt and allspice.

7. Gradually add in the egg.

8. Stir in the soda water.

9. You should have a milkshake-like consistency. If it's too watery, add some flour and if it's too thick, add some more water.

10. You can let the batter sit for a bit while you heat up your oil. I don't have a deep fat fryer so I just used a wok.

11. To check if your oil is hot enough, you can add a tiny bit of the batter. If it sizzles, it's good to go. Remove the cooked bit with a slated spoon so that it doesn't burn in the oil.

12. Dunk your banana pieces in the batter and make sure it's fully coated. Gently drop into your oil. I did three pieces at a time.

13. Let the banana pieces cook on one side for a minute and then flip over and cook for another minute. Remove the pieces with a slotted spoon and place them on a plate with a sheet of kitchen paper.

14. Repeat with the remainder of the banana pieces. Turn down the heat if the oil is getting too hot.

15. Serve the bananas with a drizzle of the chilli honey and a scoop or two of the miso caramel ice cream.