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Method:
Sift flours, baking powder and salt
into a basin. Make a well in the middle of the flour and add the
oil and a little water. Work in flour from the sides to make a
smooth mix, then add the rest of the water or enough to make a batter
that will coat the back of a wooden spoon. Heat a wok half full
with oil. Peel bananas and dip into batter. When oil is
smoking hot, deep fry battered bananas two or three at a time until
golden brown. Use a slotted spoon to lift fritters and drain on
kitchen paper. Best eaten hot.
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