For the fritters, heat the oil for deep-frying over medium heat to 180°C. Whisk the eggs and vanilla together. Whisk in the Coca-Cola, castor sugar and cake flour until smooth. Add heaped tablespoonful amounts of the batter to the warm oil and fry for 1-2 minutes on each side until golden, crisp and puffed. Fry the fritters off in batches, careful not to crowd the pot too much. Drain the fritters on kitchen paper.
For the syrup, whisk all of the ingredients together in a small saucepan over medium heat. Simmer 10-12 minutes until syrupy. The mixture should be able to coat the back of a spoon. Spoon the warm sauce over the fritters.
For the cream, whisk the cream and castor sugar until stiff. Spoon it over the fritters drizzled with the vanilla syrup. Serve with a spoonful of vanilla ice cream and garnish with mint, if preferred.
A small ice cream scoop with a lever works great for spooning out even portions of the fritter batter to be fried. Simply grease it with some non-stick cooking spray to prevent the batter from sticking to the ice cream scoop.
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