Baked stuff is definitely healthier and often more delicious too, compared to deep frying. But there are dishes/ deserts that are just better when deep fried. This fritters fall into this category. The poppy and sesame seeds add another layer of nutty crunch. Frying creates a crisp shell while maintaining the silky-velvet texture of the bananas. Baking just doesn’t deliver the same magic here. These are terrific on their own, or dipped in plain honey, but try the sesame paste and caramel sauce recipe here and you won’t be disappointed 🙂
It is best to use firm bananas here, as they will hold the shape better. You may use a store-bought tahini, or make it yourself – it’s really easy and fast. Plus, both tahini and spreadable caramel may be useful in other recipes, so hopefully their recipes will come handy 🙂
The recipe makes ~20-30 fritters, depending on bananas size.
Recipe from Sugar Rush Book
Tahini caramel sauce:
– 60 g/ 3 T tahini*
– 180 g/ ¾ c heavy cream, whipped to medium-firm peaks
– 80 g/ ¼ c spreadable caramel**
[ * Tahini:
Recipe from The Kitchn
– 1 c sesame seeds
– 2 – 4 T vegetable oil
Toast raw sesame seeds until lightly fragrant and coloured (not brown), let them cool completely. Place the sesame seeds in a food processor fitted with the S-blade. Process for 2 – 3 min. until the sesame seeds form a crumbly paste. Add 2 tablespoons of oil to the food processor. Process for 1 – 2 min., scraping down the sides as necessary, until the mixture forms a thick and fairly smooth paste. For thinner tahini, add more oil, 1 – 2 tablespoons at a time, and process until the desired consistency is reached. I added 2 additional tablespoons of oil. Transfer the tahini to a jar or other airtight container. Store it in the refrigerator for a month or longer. If the mixture separates, stir the tahini to redistribute the oil.
** Spreadable caramel:
– 240 g/ 1 c heavy cream
– 1 vanilla bean, split and scraped
– 2 g/ ½ t salt
– 200 g/ 1 c sugar
– 17 g light corn syrup
– 45 g/ 3 T water
– 57 g/ 4 T/ ½ stick unsalted butter, diced
In a saucepan, warm the cream, vanilla bean and seeds and salt over medium heat. Do not boil!
Prepare an ice bath in a large bowl.
Put the sugar, corn syrup and water into a saucepan, put over medium heat and cook until the sugar is completely melted and begins to boil. Do not stir, cook the sugar, swirling the pan for even cooking, until mahogany brown (~300ºF/ 150ºC). The sugar will give off white smoke when ready. Reduce the heat to low and whisk in the hot cream. The caramel will bubble up violently. Whisk well to dissolve any caramel lumps that appear. Remove the pan from the heat and whisk the butter into the caramel until smooth.
Pour the caramel through a strainer into a clean bowl, discard the vanilla bean. Set the bowl in the ice bath and stir occasionally until cold. Use immediately or transfer the caramel to an airtight container or jar and refrigerate for 2-3 weeks.]
Put the tahini into a bowl, add about a quarter of the whipped cream and stir well to combine and lighten it. Gently fold the remaining whipped cream into the mixture just until combined. Add the caramel and gently fold just until streaky. Transfer to fridge until ready to use.
– 100 g/ 1½ c desiccated coconut
– 40 g/ 4 T poppy seeds
– 40 g/ 4 T sesame seeds
In a shallow dish, combine all the ingredients together.
– 4 – 5 bananas
– 125 g/ 1 c all-purpose flour
– 25 g/ 2 T sugar
– 2 g/ ½ t salt
– 3 g/ ½ t baking powder
– 240 g/ 1 c light beer
– oil, for deep frying
– salt for sprinkling (optional)
Fill a heavy pot with oil to a depth of 2-3″ and heat to 370ºF/ 180ºC. Line a large platter with few layers of kitchen towels. Peal the bananas, slice each on a slight diagonal into 5-6 equal-sized pieces.
In a mixing bowl, whisk together the flour, sugar, salt and baking powder. When the oil is hot, whisk the beer into the flour mixture until just combined, do not overmix – there should be lumps in the batter.
Using two forks, dip bananas in the batter, shake off the excess. Drop into the crumb mixture and gently roll the banana pieces to coat all sides. Carefully lower the bananas into the hot oil and fry, turning frequently, for 1-2 min., until golden brown. Transfer to the platter to let the excess oil to absorb into the paper towels. Sprinkle some salt over the fritters while they are still warm (optional).
Serve warm or cold with tahini caramel sauce.