Banana Fritter With Cinnamon Sugar
|Bananas||4 , peeled and quartered|
|Lime||1⁄2 , juiced|
|Baking powder||1 Teaspoon|
|Milk||1⁄2 Cup (8 tbs) (If You Desire A Thicker Coating And A Little More For A Thinner Coating)|
|Oil||2 Cup (32 tbs) (To Fry)|
|Ground sugar||3 Teaspoon|
|Cinnamon powder||1 Pinch (Mixed With Sugar,)|
As soon as you peel and cut the bananas, squeeze the lime juice over.
To make the batter, sift the flour, baking powder, and salt into a bowl, add the egg and a quarter of the liquid to give a sticky consistency.
Beat till smooth, then add the rest of the liquid, beating all the while.
Allow to stand in a cool place for at least V2 an hour if time permits.
Heat the oil to about 190 Â°C.
Dip the bananas into the batter and coat well.
Tap gently against the side of the bowl before frying to allow the excess batter to drop back into the bowl.
Gently drop the coated fruit into the hot oil and fry till crisp, golden and cooked through.
Do this in convenient batches.
Drain on brown paper and before serving, sprinkle with the sugar.