Banana fritters

Ingredients

2 medium size bananas
(ripe but still firm)
2 tablespoons lime juice
3 tablespoons white rum or whisky
3 tablespoons caster sugar
250 grams self raising white flour
1 egg
200 ml milk
25 grams butter
salt to taste
oil for deep frying
caster sugar to sprinkle

Method

Carefully peel bananas and cut into halves lengthwise. Put in a bowl with the lime juice and 2 tablespoons of white rum or whisky. Mix well together without damaging the banana halves. Sprinkle with 2 tablespoons of white caster sugar. Turn the banana halves from time to time. Allow to soak for 15 to 30 mins.

Melt the butter and allow to cool. Beat the egg in a bowl with the milk.
Put the flour in another bowl, stir in the salt (1/2 teaspoon) and 1 tablespoon of the white caster sugar. Mix well.

Slowly pour in the egg and milk mixture, stirring constantly with a spatula. Add the melted butter. Mix well until the batter is smooth and uniform.

Heat sufficient oil for deep frying in a deep fryer (with enough oil to cover the banana halves in batter). Wipe the banana halves with kitchen paper towel to absorb all liquid and dip them in the batter two halves at a time. When the oil is very hot but not smoking, put in the banana fritters and fry on both sides. Remove from oil when golden in colour and drain on kitchen paper towel.

When the fritters are ready, stack them on a dish and serve at once, sprinkled with sugar.

Enjoy. Delightful as a sweet after dinner with ice cream.

Source

Madeleine's recipe : Banana frittersDiscover more of Madeleine’s Mauritian cuisine in

‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe