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Banana Fritters with Chocolate Fudge Sauce + Lime Ingredients 200 ml red wine 2 tbsp caster sugar 2 star anise 2 tbsp unsalted butter 150 ml double cream 170 g golden syrup 1 tsp vanilla extract 50 g soft dark brown sugar 20 g cocoa powder 1/4 tsp salt 170 g dark chocolate 4 medium bananas 190 g plain flour 50 g soft light brown sugar 2 tsp baking powder 1/2 tsp ground nutmeg 1/2 tsp vanilla extract 2 l vegetable oil , for deep frying 1 lime 1/2 tsp sea salt 1 tsp icing sugar | Method- Pour the wine into a small saucepan and add the sugar and star anise. Put the pan over a high heat and stir until the sugar dissolves then bring to a boil and bubble for 10 minutes, until the wine thickens to a syrup.
- Tip the butter, cream, golden syrup, vanilla extract, sugar and cocoa powder into a medium saucepan. Put it over a medium heat, bring it to a simmer and allow everything to combine. Add a little salt and stir in the chocolate. Now pour in the red wine syrup and season to taste with a little more salt if necessary. Set aside until needed.
- Use a fork to mash the bananas and tip them into a mixing bowl. Add the our, sugar, baking powder, nutmeg and vanilla extract. Season with a pinch of salt and beat to a smooth batter. Rest at room temperature for 10 minutes.
- Pour the oil into a large saucepan, filling only 2⁄3 of the way up and put it over a high heat. Preheat the oil to 190°C. Never leave the pan unattended. Line a tray with kitchen towel. Use a tablespoon to scoop the batter and carefully lower it into the oil. Fry in batches, turning halfway through, for 5 minutes or until golden brown all over. Use a slotted spoon to transfer the fritters to the lined tray to drain excess oil.
- Plate the fritters with a generous dollop of chocolate fudge. Dust over the icing sugar, finely grate over the lime zest, scatter over a pinch of sea salt and serve.
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