1. Put the sugar and water un a saucepan and heat gently, stirring all the time until the sugar dissolves. Bring to a boil, and then cook gently for 2-3 minutes, until slightly reduced and syrupy. Remove from the heat and set aside to cool.

2. Put the rice flour, egg, baking soda, salt, and coconut in a large mixing bowl. Mix all the ingredients together to a smooth paste.

3. Pour in the cooled syrup and beat to make a smooth batter. Set aside for 20 minutes. Core the apples and cut into rings, and peel and slice the bananas. Add the fruit to the batter.

4. Heat the oil in a heavy saucepan, wok or deep-fat fryer, and drop in some large spoonfuls of the fruit batter. Fry in batches until golden brown on both sides, turning once. Remove and drain on absorbent paper towels. Serve hot with fresh fruit.