For the banana fritters
175g/6oz rice flour
1 tsp gluten free baking powder
250ml/9fl oz sparkling water
1 tsp sesame oil
4 bananas, cut into chunks
For the caramel
250g/9oz caster sugar
3 tbsp sesame seeds
Preheat the oven to 200C/400F/Gas 6.
For the banana fritters, sift the rice flour, cornflour and baking powder together into a bowl then stir in the water and sesame oil. Add the bananas and gently mix until coated.
Fill a wide pan half full with vegetable oil and heat until hot, or alternatively heat a deep fat fryer to 180C/350F. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
Place the bananas into the pan and fry until golden-brown, then drain on paper towels.
Meanwhile, to make the caramel, place the sugar in a frying pan and heat until all the sugar has melted.
Increase the heat and continue cooking without stirring, until the syrup becomes a light caramel colour. Add the sesame seeds and stir well.
Remove from the heat and carefully add one banana fritter at a time to the hot caramel (CAUTION: The caramel will be very hot, take care not to burn yourself).
Turn it over with a fork to completely coat the fritter in caramel, then remove immediately and plunge into a bowl of iced water.
Remove and drain on a wire rack while cooking the remaining fritters.
Serve the fritters immediately with a scoop of vanilla lactose/dairy free ice cream.
Recipe adapted from: Good Food