Banana and Coconut Fritters with Salted Date Caramel

This is a great vegan and no added sugar alternative to regular banana fritters – perfect for a Sunday breakfast or even as a dessert. Ground almonds and coconut provide flavour, textural and health benefits, whilst the spices give added interest. When frying, it’s important to make the oil hot enough to brown the fritters up nicely but not burn them before the inside is cooked. The date caramel recipe will probably make more than what you need but can be used for other things and will keep well in the fridge.

Serves 6

For the fritters

3 ripe bananas (270g)

2 tbsp erythritol

½ tsp vanilla extract

1 tsp ground cinnamon

Grating of nutmeg

¼ tsp salt

30g desiccated coconut

90g plain flour

45g ground almonds

½ tsp baking powder

rapeseed oil, for frying

For the date caramel

100g chopped dates

40g coconut oil

1/8 tsp sea salt

  1. Start with the caramel. Cover the dates with boiled water and leave for a few minutes before draining (reserving the water). Melt the coconut oil.

  2. Blitz the dates, salt and coconut oil together in a food processor and add enough of the reserved water to get a thickness similar to mayonnaise.

  3. For the fritters, mash the bananas in a mixing bowl. Add the brown sugar, vanilla, the spices, salt, ground almonds and desiccated coconut. Finally, sift over the flour, using a spoon to stir until fully combined.

  4. Add 1cm of rapeseed oil into a good non-stick frying pan, and heat over a medium-high heat. Once hot, spoon the batter into the oil into tablespoon sized fritters and flatten slightly so they are around 2cm thick. Once one side is golden brown and a few bubbles seem to appear on top, flip the fritter until the other side is golden as well.

  5. Remove the fritters from the pan and transfer to a plate lined with kitchen towel to absorb the excess oil. Serve alongside the date caramel.

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