Prakash K. Sivanathan, Niranjala M. Ellawala

Banana Fritters

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Sri Lanka: The Cookbook
Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

  • About

A simple, sweet and nutty dessert to soothe the tongue after a spicy meal. More than twenty-five varieties of banana grow in Sri Lanka, including the beautifully sweet ambul, the small, slightly rounder seeni and the highly prized kolikuttu.

Ingredients

  • 100 g (3½ oz/1⅓ cups) cashew nuts
  • 4 rip

Method

First, in a dry medium frying pan (skillet) over a low heat, dry-roast the cashew nuts until golden brown. Roughly crush them and set aside.

Peel the bananas and slice them in half widthways and again lengthways.

Heat the butter in a medium frying pan over a low heat, and as it sizzles spread it around the bottom of the pan. Add the bananna and sprinkle half the sugar on top.