For the batter:
- 100g plain flour
- 25g rice flour
- 50g cane sugar
- a pinch of ground turmeric
- 3-4 tbsp sparkling water
For the fritters:
- coconut oil, for deep-frying
- 2 plantains, just turning yellow, quartered
- 1 tbsp runny honey
- 2 tsp desiccated coconut, toasted
- a pinch of ground cinnamon
In a large bowl, combine all the dry ingredients for the batter. Mix well then slowly add just enough sparkling water for a thick batter with a coating consistency.
In a large, deep saucepan, heat coconut oil for deep-frying to 180°C. Dip the plantain quarters in the batter, then carefully add to the hot oil and fry for 2 minutes until the batter is golden-brown.
Drain the fritters on kitchen paper and serve hot, drizzled with honey and sprinkled with coconut and cinnamon.
Recipe courtesy of Kanthi Thamma, head chef and co-owner of the Curry Leaf Cafe
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