You may not have had a banana fritter since the 70s, but these Brazilian-inspired ones will remind you just how good they are served piping hot with a scoop of ice cream. If you can get those small sweet finger bananas, they are even more delicious.
Mix the egg, milk and vanilla extract or seeds in one bowl and the flour, sugar, cinnamon and baking powder in another. Pour the wet ingredients into the dry and whisk to make a batter. Don’t over mix it, and it is best if you allow it to rest for 10 minutes or so.
Heat the oil in a deep pan over a medium heat until it shimmers gently and a cube of bread dropped into it sizzles without burning.
Cut the bananas into quarters and coat them well in the batter. Deep fry for about 2 minutes each side until golden brown. Drain on kitchen paper and serve immediately.
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