Banana fritters with toasted coconut praline, sweetened coconut cream and rum butterscotch sauce

If you're a fan of MasterChef's Cameron Petley, tune in to Maori TV on Mondays at 7.30pm for Cam's Kai where, each week, you can follow Cam as he travels the North Island, going to the local markets, sourcing fresh produce and sharing recipes for the best Kiwi kai, such as these banana fritters with toasted coconut praline and butterscotch sauce.

Praline

¼ cup	Sugar
1 tsp	Water
¼ cup	Toasted coconut

Battered bananas

¼ cup	Cornflour
¼ cup	Flour
1 tsp	Baking powder
½ cup	Soda water
1	Banana (Main)
1 pot	Oil, for frying the bananas

Butterscotch sauce and cream

60 g	Butter
125 g	Brown sugar
150 ml	Cream
30 ml	Rum
200 ml	Coconut cream
2 Tbsp	Icing sugar
1 pottle	Ice cream
1 small handful	Edible flower

Directions

1. Starting with the praline, place the sugar and water into a pot over a medium heat, stirring constantly until the sugar turns a golden colour. Place the toasted coconut on some baking paper and pour over the sugar. Once it has set, place the coconut into a ziplock bag and smash the praline into crumbs.
2. For the batter whisk together the cornflour, flour, baking powder and soda water in a bowl until smooth. Heat a pot of oil to 180C. While that heats cut the bananas in to 3-4 portions. Dip the banana pieces in the batter and fry until golden.
3. For the butterscotch sauce, place the butter, brown sugar and cream into a saucepan and dissolve over a medium heat stirring constantly. Then add the rum and immediately take it off the heat and stir.
4. Whip together the coconut cream and icing sugar and serve with the fritters, praline, butterscotch sauce and your choice of icecream. Garnish with edible flowers.