4 overripe bananas
125 ml milk
500 ml flour
10 ml baking powder
2,5 ml Oryx Desert salt
2,5 ml Sugar
1 ml ground Cinnamon
1 ml Ground nutmeg
Oil for deep frying
200 g bacon in small pieces
250 ml Sugar
375-500 ml Cream
To Taste Oryx Desert Smoked salt
Fritter: Mash bananas until fine. Add eggs and milk
Sift dry ingredients and mix into wet ingredients until just combined. Do not overmix.
Heat deep frying oil and spoon tablespoons into hot oil. Fry until cooked and golder brown. Drain and keep aside
Slowly fry bacon until crispy.
Sauce: Melt sugar over low heat until caramel colour.
Add cream and turn heat to a low and let mixture bubble until all lumps are dissolved. Add more cream if you want it more runny.
Add salt and bacon to sauce and pour over fritters.