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4 ripe bananas, peeled and cut into bite-sized pieces
1 cup cornflour (cornstarch)
vegetable oil for deep frying
icing sugar, to serve
vanilla ice cream, to serve (optional)
Batter:
250g (8.8 oz) plain flour (all-purpose flour), place in the freezer 15 minutes before using
1½ tsp baking powder
1 egg
325ml (11 oz) cold soda water
Fill a saucepan or wok to about 1/3 capacity with vegetable oil. Heat over high heat. The oil is hot enough to cook the banana fritters when it reaches 325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles.
Make the batter just before you’re ready to cook so that it is cold when it hits the hot oil. Combine the plain flour and baking powder in a large bowl. Add the egg and soda water and whisk until smooth.
Place the cornflour in a large tray or shallow bowl. Dip each piece of banana into the cornflour and then into the batter and then carefully slide into the hot oil. Repeat with another 3-4 pieces (don’t overcrowd your pan). Cook the fritters, turning them every so often, until golden brown and crispy. Drain on paper towel. Repeat with the remaining pieces of banana.
To serve, dust with icing sugar and serve with ice cream if using.
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