Bunuelos

METHOD

1. For the syrup: Place sugar, lime juice, fennel seeds and water in a small saucepan over medium low heat. Stir until sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium and cook for 5 minutes or until syrup thickens. Strain into a glass jug and leave to cool.
2. For the bunuelos: In a large bowl, whisk together the milk, egg yolks, vanilla and sugar. Sift in the flour and salt. Whisk while sifting to make a smooth batter. In another bowl, beat egg whites with an electric mixer until soft peaks form. Fold egg whites into batter, followed by diced banana.
3. Heat vegetable oil in a medium sized saucepan to 180°C over medium heat. Put Drop a small amount of dough in to test, dough it should rise quickly and bubbles form around it. Gently spoon in one tablespoon of doughnut batter into hot oil and repeat, cooking in batches of four at a time. Fry for 1 or 2 minutes or until golden, then flip over to fry for an additional minute until golden.
4. Remove bunuelos from oil using a slotted spoon and drain on a plate lined with crumpled paper towels to remove excess oil. Toss warm bunuelos in a bowl with combined icing sugar and cinnamon. Serve warm, drizzled with lime and fennel syrup.