batter

Supermalt Banana Fritters

| Ranette Prime

This is an original creation of mine which I am so excited to share with you! Don’t let the deep-frying put you off, this is an occasional irresistible, seriously addictive dessert which is best served hot and crispy with vanilla ice cream. I can’t say I am a huge fan of Supermalt, but I do get a thirst for it with certain meals. Fans of Supermalt, when you make this dish, tell me if you can taste the drink in the batter? Not being a malt novice, in my mind Supermalt gives the batter its colour and the crispy light texture. It also makes an incredible caramel sauce which detailed below. One thing to remember, make sure the bananas you use are not overly ripe, the firmer the better with no dark spots - they need to take some intense heat while frying!

Supermalt Banana Fritters

  • Servings: 12
  • Difficulty: easy
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175g/6oz plain flour
1 cup / 250ml Supermalt
125g/41/2oz cornflour

1 tsp baking powder
1/4 tsp cinnamon

Vegetable oil to fry
4 Bananas, peeled cut into thirds

The Sauce

30 ml Supermalt
50g light muscovado sugar (light brown)
40g  butter
30ml  cream
¼ tsp vanilla

Whisk the flour, Supermalt and salt together in a large bowl until smooth. Place in the fridge for 1 hour. Whisk the flour and cinnamon together in a shallow bowl. Remove the batter from the fridge and give it another good whisk. Slice the bananas into thirds.

Pour the vegetable oil into a large high sided pot. Don’t fill a pot full of oil.

Heat the vegetable oil until very hot, at least 350F if you have a thermometer. NOTE: if the oil isn’t hot enough the fritters will sink to the bottom and immediately stick to the bottom of the pan. Then, they will take too long to cook resulting in the banana turning to mush. When the oil is hot enough roll the bananas into the cinnamon flour then into the batter and then into the oil. The fritters will drop in and then almost immediately rise to the surface. I recommend using one fritter as an oil test first before cooking the rest.

Let them cook until golden brown then remove with a slotted spoon and drain in a paper towel lined bowl.

Mix all but the  cream in a small saucepan and bring to the boil, stirring all the while. Reduce heat to low and simmer for 5 minutes without stirring. Remove from the heat and stir in the cream. Transfer to a bowl and leave to cool and thicken.

Copyright © Ranette Prime and Love Loretta’s Kitchen, 2014. All Rights Reserved.

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Salt fish Fritters

| Ranette Prime

Salt fish Fritters are a stable of most Caribbean households. Some eat it for breakfast, as a snack with bread or on its own. Unlike fish cakes which are made of a mixture of potato and cooked fish, saltfish fritters are made with flour and pack in a lot more flavour which makes them very filling. The end product should be crispy on the outside and soft on the inside.

These fritters have the most flavour out of any fritter I have tasted recently and the key to this is a couple of things: grate all your ingredients where stated, that way all the flavour will be well-distributed into every bite.

Secondly taste as you go along, yes taste the dough, that is the only way to achieve the flavour you want, because once you start frying there is no turning back. You can also adjust the measurements and flavours as you see fit, provided the texture of the dough is not too stiff or runny (do a sample fry first), this should take no more than an hour to complete.

For the recipe e-mail me at: [email protected]