Candied Banana Fritters
|Plain flour||3 Ounce|
|Egg||1⁄2 , beaten|
|Water||1 Cup (16 tbs)|
|Ripe bananas||4 Small|
|Peanut oil||2 Cup (32 tbs) (For Deep Frying)|
|Ice cold water||600 Milliliter (4 Small Bowls)|
First make the batter.
Sift the flour and salt into a basin.
Make a hole in the centre.
Drop the half egg and 1/3 pint (U.S. 7/8 cup) water into it and gradually beat them together.
Leave to rest for a little.
Next, prepare the syrup.
Very slowly melt the sugar in 3 tablespoons water in a small strong pan.
When it is dissolved, boil very hard until the syrup is a very pale straw colour.
Have a folded cold wet cloth at hand.
At this point, place the pan on it to arrest further cooking.
Skin and scrape the bananas.
Halve them lengthwise, then cut them across to make four portions per half banana.
Dip them into the batter.
Drain them, then drop them, one at a time, into the very hot oil and cook them for not more than a minute.
Place them separately and in one layer in a hot buttered silver dish.
Reheat the syrup and carefully pour it over the bananas.
Rush them to table where each person will take his or her share and drop them one at a time into the cold water when the surfaces will crystallise in the most delightful 'bubbles'.