Ingredients

Method

To make the batter, place the flour, 25g of sugar and salt in a bowl. Make a well in the centre, drop the egg in and gradually add the milk, mixing with a wooden spoon and drawing in the flour until you have a smooth batter. Do not overbeat.

To make the fritters, peel the bananas and cut each one lengthways, and cut each half into 4 pieces. Marinate for 10 minutes in the Pernod and I tablespoon of the sugar.

Heat the oil in a deep fryer until very hot (300ºF 150ºC). Remove the bananas from the marinade, roll them in flour to coat lightly, then dip in the batter and deep fry for about 2 minutes. Do this in batches. Lift the fritters out of the fryer and drain on absorbent paper.

Place the remaining sugar and water in a saucepan and heat gently, stirring until the sugar has dissolved. Boil for 2-3 minutes to form a light caramel syrup. Use a fork to dip each fritter into the caramel, coating each one completely. Place the caramelised fritters on an oiled baking sheet (keep them from touching) and keep warm.

To serve, place before each guest a bowl containing iced water, several ice cubes and a teaspoon of Pernod. Serve a plate of hot fritters to each guest, who should use a fork to dip the fritters one at a time into the ice water to harden the caramel, and immediately lift them out and eat them.