There is surely nothing more luxurious than a delicious brunch on a sunny weekend morning. Why not try the banana and cinnamon fritters for a sweet and savoury treat this weekend? This recipe is taken from The Scottish Brunch Bible by Ghillie Basan, which includes a glorious variety of brunch options to suit any occasion.
Banana and cinnamon fritters with smoked bacon and raspberries with lime from The Scottish Brunch Bible
These banana fritters from my childhood are delicious on their own as a sweet snack or for brunch with smoked bacon and fruit. If you like Canadian pancakes with maple syrup and bacon, you will love these.
For the fritters:
4 tablespoons rice flour
4–6 ripe bananas
1–2 teaspoons ground cinnamon
1 tablespoon soft brown or coconut sugar
8–12 rashers of streaky bacon
200g (7oz) fresh raspberries
Juice and zest of 1 fresh lime
Icing sugar, for dusting
First toast the rice flour. You can either do this in a skillet over the stove, or by roasting it on a baking tray in the oven. You just want it to begin to go brown. Mash the bananas with a fork in a bowl – not too smooth as it’s nice to have some lumpy bits. Beat in the cinnamon and sugar. Beat in the toasted rice flour while it’s still warm and then beat in the egg.
Heat enough oil in a wok or deep pan for frying and drop in spoonfuls of the banana mixture. Cook in batches for less than a minute until firm and golden on both sides. Drain on kitchen paper and keep warm.
Grill or pan-fry the bacon until crispy and arrange on plates with the fritters and a handful of raspberries.
Squeeze the lime over the raspberries and sprinkle with the zest. Dust everything with the icing sugar and serve while still warm.