Ingredients
Method
1.Preheat the oil to 190°C in a deep-fryer or large saucepan.
2.To make the sauce; place sugar and water in a medium saucepan over medium-high heat. Stir, without boiling, until the sugar is dissolved. Stop stirring, then bring to the boil. Watch carefully – it takes some time for the sugar syrup to start to turn golden, but once it happens, it is very fast. Swirl the pan gently to evenly colour the syrup when it starts to brown at the edges of the pan. When the syrup has turned the colour of golden syrup, remove the saucepan from the heat and stir in the cream. The sauce will bubble up so be careful. Return the saucepan to a low heat and stir until the cream is combined.
3.Place flour in a medium bowl; stir in the beer until there are no lumps. Peel bananas; cut in half lengthways. Dip the banana pieces into the batter and allow the excess to run off. Drop them directly into the hot oil. Cook only four at a time, so the temperature of the oil does not drop too far. Cook for about 3-4 minutes or until golden brown. Remove from the oil and drain on absorbent paper.
4.Serve hot fritters with the caramel sauce and a scoop of vanilla ice-cream.
